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1.
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To prepare the filling: Preheat the oven to 425 degrees F. Put the chicken in a large saucepan with the squash, mushrooms, and broth.
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Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes.
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Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish.
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Return the liquid to a boil and reduce to 2 cups, about 15 minutes.
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2.
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Melt the butter in a large saucepan over medium-high heat.
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Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes.
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Whisk in the reduced broth and bring to a simmer.
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Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes.
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Season with 1/2 teaspoon salt and 1/4 teaspoon pepper .
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Pour the sauce over chicken and vegetables.
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(The recipe can be made up to 2 days ahead at this point.
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Keep covered in the refrigerator and bring to room temperature before continuing.)
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3.
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To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt.
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In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil.
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Pour the liquid ingredients into the dry ingredients and stir until just combined.
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Drop large spoonfuls of batter, over the chicken to cover.
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Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes.
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Serve.
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From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
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Calories: 675
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Total Fat: 27 grams
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Saturated Fat: 11 grams
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Total Carbohydrates: 63 grams
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Protein: 49 grams
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Sodium: 951 milligrams
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Cholesterol: 227 milligrams
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Fiber: 6 grams
