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Creamy chicken and pumpkin bake
Creamy chicken and pumpkin bake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Family-friendly chicken and veggie bake for a cozy and flavorful meal.
Ingredients:
  • 500g kent pumpkin, peeled, cut into 4cm pieces
  • 480g cauliflower
  • 252.50 gm pure cream
  • 250.00 ml grated cheddar
  • 11.80 gm Dijon mustard
  • 18.20 gm extra virgin olive oil
  • 2 rashers Made Thin Sliced Streaky Bacon, trimmed, chopped
  • 125.00 ml fresh breadcrumbs
  • 40.00 ml parmesan, finely grated
  • 40.00 ml fresh chives, finely chopped
  • 650g chicken thigh
  • 120g salad leaves, to serve
Instructions:
  • Preheat your oven to a toasty 220C/200C fan-forced and elegantly arrange the pumpkin and cauliflower in a charming 4cm deep, 19.5cm x 28cm (8-cup-capacity) oval roasting pan.
  • In a small saucepan, gently heat the cream until it just simmers. Remove from heat and mix in the cheese and mustard until the sauce is smooth. Drizzle the creamy sauce over the vegetables.
  • Bake without cover for 20-25 minutes, or until vegetables are just tender.
  • Heat a teaspoon of oil in a large frying pan until sizzling. Crisp up the bacon until golden, for about 4 to 5 minutes. Then, transfer the bacon to a bowl and mix in breadcrumbs, Parmesan, 1 tablespoon of chives, and season generously with salt and pepper.
  • In a hot pan, sear chicken on both sides until golden. Transfer roasted vegetables, add chicken, mix well, and top with breadcrumbs. Bake until chicken is cooked and breadcrumbs are golden. Finish with chives and serve with salad.

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