John Myers
Pumpkin Casserole with Chicken
The perfect pumpkin casserole with chicken recipe with a picture and simple step-by-step instructions.
- 800 g Pumpkin meat
- 1 Red peppers
- 600 g Shredded chicken
- 3 Shallots
- 2 Garlic cloves chopped
- 1 Chilli fresh
- 100 Milliliters White wine
- 250 Milliliters Liquid cream
- 100 Milliliters Vegetable broth
- 1 Egg
- Italian herbs
- 100 g Gouda cheese
- Salt and pepper
- Chop the garlic, shallot and chilli. Core and dice the peppers. Dice the pumpkin flesh. Grate the gouda.
- Sear the strips of meat in a pan and set aside. Sear the pumpkin, bell pepper and shallots as well. Reduce the heat and add the meat and simmer for 15 minutes. Season to taste with salt and pepper. Put in a baking dish.
- Whisk the cream with the egg, vegetable stock, chilli and wine. Pour over the casserole and add a few small Italian herb sprigs and bake in the preheated oven at 200 ° above and below heat for about 25 minutes. Put the cheese over the casserole 10 minutes before the end of the baking time.
- I had a muscat squash.
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