Garden Squash & Game Bird (or Chicken) Casserole

Garden Squash & Game Bird (or Chicken) Casserole Recipe

Prep & cook time: 30 mins (with precooked squash – otherwise 75 mins). (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

• 5-6 Wild Bird Breasts or 3-4 Chicken Breasts
• 1 scoop (about 2 T.) Spitfire Gourmet Chic & Chick
• Bacon
• 1 Onion
• 1 large Squash (3-4 cups – spaghetti, acorn, or butternut works great)
• 1 cup shredded Carrot
• 12 oz. Cream of Mushroom Soup (organic is best)
• Panko Bread Crumbs
• Grated Parmesan Cheese
• Salt & Pepper

INSTRUCTIONS:

1. Stab a large garden Squash (any kind) several times, and put in a baking dish in 375º oven for about 45 minutes (or until tender when stabbed). At the same time, bake Wild Bird or Chicken Breasts (salt & pepper first) for about 15 minutes (to 160º).
   
   Gourmet Tip: Investing in a good meat thermometer is always a great idea.
2.  In a large pot, slice and saute Bacon, along with chopped Onion and shredded Carrot on medium for 2-3 minutes.
3. Remove squash from oven, and let cool. Turn oven up to 400º. Scrape squash out of skin, cut into small cubes, and add to the pot. Add 1/2 cup Water, and simmer for 10 minutes.
4. Stir in Spitfire Gourmet Bougie Bouillon and Cream of Chicken Soup. Pepper to taste.
5. Slice and place cooked meat in bottom of a 9″ x 13″ baking dish, and spread the squash mixture on top. Top with Panko Bread Crumbs and grated Parmesan Cheese. Bake uncovered at 400º for 10 minutes.