Creamy Chicken & Butternut Squash Hot Dish Recipe

Name: Creamy Chicken & Butternut Squash Hot Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken thighs and drumsticks; 4 cups Swanson Chicken Broth; Kosher salt and freshly ground pepper; 2 tablespoons unsalted butter; 2 large leeks, white and light green parts only, thinly sliced into rounds and washed well (4 cups); 1 butternut squash, peeled and cut into 1/2-inch chunks, (1 1/2 pounds, or 4 cups); 1 head of fennel, (12 ounces), trimmed and diced (2 cups); 1 small celery rib, thinly sliced; 2 tablespoons chopped fresh parsley leaves, plus more for sprinkling; 1 can (10.5 ounce) Campbell's Cream of Chicken Soup; 1 cup frozen peas, thawed; one 32-ounce bag frozen tater tots; Hot sauce, for serving

Servings: persons

4 whole chicken thighs and drumsticks
4 cups Swanson Chicken Broth
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, thinly sliced into rounds and washed well (4 cups)
1 butternut squash, peeled and cut into 1/2-inch chunks, (1 1/2 pounds, or 4 cups)
1 head of fennel, (12 ounces), trimmed and diced (2 cups)
1 small celery rib, thinly sliced
2 tablespoons chopped fresh parsley leaves, plus more for sprinkling
1 can (10.5 ounce) Campbell's Cream of Chicken Soup
1 cup frozen peas, thawed
one 32-ounce bag frozen tater tots
Hot sauce, for serving

1
In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
2
Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
3
Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
4
Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.

1021

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole chicken thighs and drumsticks, 4 cups Swanson Chicken Broth, Kosher salt and freshly ground pepper, 2 tablespoons unsalted butter, and more.

Yes, Creamy Chicken & Butternut Squash Hot Dish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken & Butternut Squash Hot Dish

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