Creamy Chicken and Pumpkin Casserole

This creamy chicken and pumpkin casserole beautifully combines tender chicken with sautéed leeks, cauliflower, and sweet peas, all enveloped in a luscious cream cheese sauce. The addition of pumpkin adds a subtle sweetness and vibrant color, creating a comforting dish that's perfect for family dinners. The combination of flavors and textures makes this dish both traditional and creatively appealing, while being easy to prepare.

Ingredients:

• 2 chicken breasts, diced
• 1 medium leek, sliced
• 1 small head of cauliflower, cut into florets
• 1 cup pumpkin puree
• 4 oz cream cheese, softened
• 1 cup frozen peas
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup grated cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the sliced leek and minced garlic, cooking for an additional 2-3 minutes until soft.
4. Stir in the diced chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the cauliflower florets, pumpkin puree, chicken broth, and frozen peas to the skillet. Stir in the thyme, salt, and pepper. Let simmer for 5 minutes.
6. Remove from heat and stir in the softened cream cheese until well combined.
7. Transfer the mixture to a greased baking dish and sprinkle with grated cheese if using.
8. Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is golden.
9. Let it cool for a few minutes before serving.