Butternut Chicken – C
salad
  • Classic
  • poultry
Butternut Chicken – C
salad
  • Classic
  • poultry
Servings:

Ingredients

Prep
  • 6 boneless chicken breasts
  • 3 C butternut squash
  • 15 oz cream of chicken soup
  • 3/4 C sour cream
  • 3 t garlic
  • 1 cauliflower
  • 1 C frozen chopped onion
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cut squash and cauliflower into bite-sized pieces. (Microwave squash 3-5 minutes to make it easier to cut).
  2. Cut chicken into bite size pieces and add to casserole dish. Season with salt and pepper.
  3. In a large bowl, combine soup, sour cream, onion, and garlic. Then stir in squash and cauliflower. Spread mixture on top of chicken. Cover.
To Cook
  1. Bake chicken dish covered at 400 degrees for 30-35 minutes (or until chicken is cooked through).
  2. Serve with side salad.

Ingredients

Prep
  • 6 boneless chicken breasts
  • 3 C butternut squash
  • 15 oz cream of chicken soup
  • 3/4 C sour cream
  • 3 t garlic
  • 1 cauliflower
  • 1 C frozen chopped onion
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cut squash and cauliflower into bite-sized pieces. (Microwave squash 3-5 minutes to make it easier to cut).
  2. Cut chicken into bite size pieces and add to casserole dish. Season with salt and pepper.
  3. In a large bowl, combine soup, sour cream, onion, and garlic. Then stir in squash and cauliflower. Spread mixture on top of chicken. Cover.
To Cook
  1. Bake chicken dish covered at 400 degrees for 30-35 minutes (or until chicken is cooked through).
  2. Serve with side salad.
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