Creamy chicken and pumpkin bake

A tasty and warming chicken bake that packs in the vegies, making it a perfect family recipe.

The ingredient of Creamy chicken and pumpkin bake

1. 500g kent pumpkin, peeled, cut into 4cm pieces
2. 1/2 (480g) cauliflower, cut into florets
3. 1 cup pure cream
4. 1 cup grated cheddar
5. 2 tsp Dijon mustard
6. 1 tbsp extra virgin olive oil
7. 2 rashers streaky bacon, trimmed, chopped
8. 1/2 cup fresh breadcrumbs
9. 2 tbsp parmesan, finely grated
10. 2 tbsp fresh chives, finely chopped
11. 6 (650g) Lilydale Free Range Chicken Thigh, quartered
12. 120g salad leaves, to serve

The instruction how to make Creamy chicken and pumpkin bake

1. Preheat oven to 220C/200C fan-forced. Arrange pumpkin and cauliflower in a 4cm deep, 19.5cm x 28cm (8-cup-capacity) oval roasting pan.
2. Heat cream in a small saucepan over medium heat until just simmering. Remove from heat. Whisk in cheese and mustard until smooth. Pour over vegetables.
3. Bake, uncovered, for 20 to 25 minutes or until vegetables are almost tender.
4. Meanwhile, heat 1 tsp oil in a large frying pan over medium-high heat. Add bacon. Cook for 4 to 5 minutes or until just golden. Transfer to a bowl. Add breadcrumbs, parmesan and 1 tbs chives. Season with salt and pepper.
5. Heat remaining 2 tsp oil in pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Remove vegetables from oven. Add chicken. Stir to combine. Sprinkle with breadcrumb mixture. Bake for a further 10 minutes or until chicken is cooked through and breadcrumb mixture is golden. Sprinkle with remaining 1 tbs of chives. Serve with salad leaves.

Nutritions of Creamy chicken and pumpkin bake

calories: 790.134 calories
calories: 56.9 grams fat
calories: 28.1 grams saturated fat
calories: 20.5 grams carbohydrates
calories:
calories:
calories: 50 grams protein
calories: 231 milligrams cholesterol
calories: 844 milligrams sodium
calories: https://schema.org
calories: NutritionInformation