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- 2 cups cooked, diced chicken
- 2 tablespoons butter
- 1 chopped onion
- 1 medium butternut squash, peeled and seeded
- 2 cups homemade chicken broth
- 2 tbs flour
- salt and pepper to taste
- 1/2 teaspoon, each, dried basil and thyme
- 1/2 cup milk
- 6 slices thick french bread
- 2 eggs beaten
Grease a 2-quqrt casserole dish. Peel butternut squash and remove seeds. Cut into ½” cubes. Cook the squash in a little water until almost tender. Set aside. Saute onion in butter until golden. Add flour, stirring for 5 minutes. Stir in chicken broth and stir until slightly thick. Add butternut squash, chicken, salt, pepper, and herbs, mixing well. Simmer for 5 minutes; pour into casserole dish. Mix together ½ cup milk with the eggs; dip and lightly soak bread into egg mixture. Place bread over the top of the casserole and bake in a preheated oven at 425 degrees for 20 minutes, or until nicely browned. Serves 6. Thank you to Phyllis Fitzgerald for this delicious recipe
