Chick­en Casse­role with But­ter­nut Squash and Fried Sage

Chick­en Casse­role with But­ter­nut Squash and Fried Sage

(serves 4)

four chick­en breast fillets

Fox Point Seasoning

1 tbsp olive oil

2 cups bas­mati rice

1 but­ter­nut squash

smear of butter

3 cups home­made cream of mush­room soup (Campbell’s if you must!)

1 tbsp butter

8 sage leaves

It’s an assem­bly job.  Sprin­kle the chick­en fil­lets with the Fox Point Sea­son­ing (or just salt and pep­per if you can’t get it) and the oil.  Set aside.

Steam the bas­mati rice, and mean­while, cut the but­ter­nut squash in half length­wise, scoop out the seeds and smear each half with but­ter.  Bake at 425F/220C while the rice steams, and a bit longer, about 35 min­utes total.

Turn off the heat under the rice and let it steam on its own for five min­utes or so: this will lessen the amount that sticks to the pan.  Mean­while, heat a fry­ing pan and place the chick­en breasts in it, oil side down.  Cook until browned, then turn and brown on the oth­er side.  The chick­en will still be uncooked inside, and that’s fine.  Set aside.

Place the steamed rice into — you guessed it — a casse­role dish!  Lay the chick­en breasts on top, pour the soup over.  Cut the but­ter­nut squash into bite-size pieces and drop them into the casserole.

Bake in the same hot oven, 425F/220C, for about 35 min­utes, turn­ing the chick­en over once and stir­ring the rice-soup mix­ture.  Just before you take it out of the oven, melt the remain­ing but­ter in the fry­ing pan from the chick­en and fry the sage leaves gen­tly, just till crisp.  Crum­ble them on top of the casse­role and serve.