Ingredients
The following ingredients have 6 Servings
- 2 15 oz. cans pumpkin
- 1 lb. cooked chicken (finely chopped (I use Rotisserie))
- 8 Tbsp. butter (melted)
- 1 cup flour
- 1 ⁄2 cup ricotta cheese
- 1 ⁄2 cup parmesan cheese (grated)
- 6 green onions (chopped)
- 2 garlic cloves (crushed)
- Fresh basil
- 5 eggs (lightly beaten)
- SAUCE: 2 teaspoons olive oil
- 4 garlic cloves (crushed)
- 1 ⁄2 cup dry white wine
- 1 ⁄2 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons fresh oregano (chopped)
- 2 tablespoons fresh chives (chopped)
- Salt
- White pepper
Instruction
- Combine the pumpkin, chicken, butter, flour, ricotta cheese, parmesan cheese, green onions, garlic, and fresh basil in a large bowl. Add in the eggs; season with salt and pepper to taste and mix well.
- Lightly grease a 13 x 9 inch baking dish. Spread the mixture evenly in the baking dish. Bake at 400 degrees F for about 40 minutes, or until firm. Don’t over-bake.
- While the chicken souffle is baking, heat the oil in a small saucepan, adding the garlic. Stir and cook until the garlic is lightly browned. Add the wine and stock; reduce the heat and simmer, until the sauce is reduced to about 1/2 cup.
- Add the cream and chopped herbs; stir and season to taste with salt and white pepper.
- Cut the chicken souffle into squares, and serve hot with the sauce on the side. Top with fresh herbs!