- December 9, 2017 at 12:24 am #382873mosParticipant
Chicken and Summer Squash Casserole
3 summer squashes
3 fresh Anaheim peppers, seeded and chopped
1.75 lb boneless, skinless chicken breast
1 tsp salt, divided
2 cups lactose-free milk
3 tbs cornstarch
1 tsp ground ancho chili
1/2 tsp freshly ground black pepper
6 6-inch uncooked corn tortillas
2 cups shredded Cheddar cheese, divided
1/2 cup cherry tomatoes, halved
3/4 tsp crushed red pepper flakes (optional)
Preheat the oven to 400°.
Lightly grease a baking tray and a 9×10-inch baking dish.
Slice squashes into 1/2-inch pieces and distribute in a single layer on the baking tray. Add the chopped pepper and roast until the squash appears about half done, 15 to 20 min. Remove the vegetables from the oven and set aside.
Reduce the heat to 350°.
While the squash roasts, slice the chicken breasts lengthwise.
Place the chicken in the bottom of a medium saucepan or Dutch oven. Add just enough water to cover the chicken and season the water with 1/4 tsp of salt. Bring the pot to a simmer over medium heat.
Do not allow it to boil. Reduce the heat to low and simmer, covered, until the thickest part of the chicken breasts cook through, about 20 min. Remove the chicken to a plate and allow it to cool.
Pour 1/2 cup of the broth into a heatproof measuring cup. Reserve the rest for another use or discard.
While the chicken cools, in the same saucepan, whisk together the milk, cornstarch, ground chili, 3/4 tsp salt, and black pepper. Stir in the 1/2 cup of warm chicken broth and stir the mixture over medium heat until it thickens and begins to bubble, about 5 min.
Remove the white sauce from the heat.
Spoon 1/2 cup sauce into the baking dish and top with 3 corn tortillas, tearing the tortillas as needed to arrange them in a single layer.
Use two forks to shred the chicken, then stir it into the sauce along with the cooked squash and peppers, 1.5 cups of cheese, and chili flakes if using. Spread half of the mixture in the baking dish, top with three corn tortillas, then with the other half of the chicken mixture. Top with halved cherry tomatoes and sprinkle with the remaining 1/2 cup of cheese.
Bake until the sauce bubbles and the casserole is golden brown on top, about 30 min.
Serve promptly. Serves 8
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