Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, cream of chicken w/ butternut squash. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Heat a saute pan with enough oil to cover the bottom of the pan. Add butternut squash, bell pepper, crushed pepper flakes, and shallots. Cream of Chicken w/ Butternut Squash Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, cream of chicken w/ butternut squash.

Cream of Chicken w/ Butternut Squash is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Cream of Chicken w/ Butternut Squash is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have cream of chicken w/ butternut squash using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cream of Chicken w/ Butternut Squash:

1. Prepare 32 oz cream of chicken soup
2. Take 1 small butternut squash; peeled, seeded, & medium dice
3. Prepare 1 red bell pepper; medium dice
4. Prepare 1 large shallot; small dice
5. Take 2 garlic cloves; creamed
6. Take 2 T fresh rosemary; minced
7. Get 1 t crushed pepper flakes
8. Make ready 1/4 C white wine vinegar
9. Take 3/4 oz fresh basil; chiffonade
10. Prepare 1/2 C shredded merlot-parmesean cheese
11. Take as needed olive oil
12. Get as needed kosher salt & freshly cracked black pepper

Chicken and Butternut Squash with Coconut Cream Sauce! This easy and healthy one-pan Indian-inspired dish is seasoned with warm spices like coriander and nutmeg. Add diced chicken, season with salt and pepper. Stir in the sage and spinach.

Instructions to make Cream of Chicken w/ Butternut Squash:

1. Heat cream of chicken and 1 T rosemary separately in a medium sized saucepot.
2. Heat a saute pan with enough oil to cover the bottom of the pan.
3. Add butternut squash, bell pepper, crushed pepper flakes, and shallots. Season with rosemary, salt, and pepper. Saute until caramelized and tender, about 5 minutes.
4. Add garlic. Saute 30 seconds.
5. Add vinegar. Cook 1 minute.
6. Pour vegetable medley into the saucepot with the soup.
7. Simmer 2 minutes.
8. Garnish with fresh basil and cheese.
9. Variations; Parsley, mint, oregano, thyme, tomatoes, asiago, fontina, gruyere, parmigiano reggiano, pecorino, ricotta, romano, swiss, provolone, chives, asparagus, broccoli, celery root, swiss chard, carrots, eggplant, fennel, bacon, honey, lemon, potatoes, sage, thyme, green beans

Add diced chicken, season with salt and pepper. Stir in the sage and spinach. Sprinkle the chicken and squash mixture with the cheese and serve over the couscous. Pour cream of chicken soup and milk into ground chicken and mix to combine. Heat chicken over medium until sauce begins to bubble.

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