This chicken casserole, which piles on the veg in the form of yummy squash, feels like a hug in a meal. Yes, it is the perfect comfort food; yes, it's healthy and hearty; and yes, it's incredibly tasty.
It's a great combination of tender chicken thighs, butternut squash in a rich garlic, thyme and cream sauce. Best of all it's simple and easy to make. This meal takes 40 minutes for prep time; the ingredients below are for two people, but if you wish to serve more, simply double the measures.
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Chicken and squash casserole
- Thanks to Gousto for this delightful recipe
- 1 lemon
- 1 brown onion
- 2 garlic cloves
- 5g of thyme
- 320g British chicken thighs
- 1 pot of Cornish clotted cream (40g)
- 300g waxy potatoes
- 120g butternut squash cubes
- 1knorr chicken stock cube
- 1 ciabatta roll
1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Then heat a large pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat. Once the oil is hot, add the chicken thighs and lightly salt them and cook for two minutes on each side or until they are golden and cooked through. Then transfer the chicken to a plate, and set this to the side.
2. Peel and finely slice the brown onion and the garlic. Dissolve the Knorr chicken stock cube in 450ml of boiled water.
3. Bring a pan to medium heat with a knob of butter. Add the chopped onion with a pinch of salt and cook for three to four minutes or until it has softened. Then add 1 tbsp of flour and cook for another two to three minutes.
4. Meanwhile, cut the potatoes into bite-sized pieces and strip the thyme leaves from their stems, chopping them roughly. Discard the stems but save some whole leaves for garnish!
5. Once the onion has softened, add the chopped thyme and chopped garlic and cook for one minute on a medium heat. Add the chicken stock and bring to a simmer over a high heat. Add the chicken into the pan and add the chopped potatoes and butternut squash cubes.
6. Once boiling, reduce the heat to medium heat and cover the pan with a lid to cook for 10 to 15 minutes or until everything is tender and cooked through.
7. Once the potatoes are nearly done, cut the ciabatta in half and place them on a baking tray. Put the tray in the oven for two to three minutes or until they're golden and crisp. Once cooked, transfer the chicken thighs from the pan to a clean board and, using two forks, shred it apart.
8. Add the clotted cream to the pan. Juice half a lemon and season with a pepper. Return the pulled chicken to the pan and give everything a good mix. Cut the remaining lemon into wedges and serve up the chicken & squash casserole in bowls with the warmed ciabatta to the side. Garnish with a lemon wedge and the reserved thyme leaves.