Chicken Casserole with Butternut Squash and Fried Sage
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.Print This Post