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Pulled Chicken and Summer Squash Casserole
April 30, 2018
Anaheim peppers are mild, yet flavorful, often used for chile relleno. They add just the right touch to this hearty main dish, which is perfect for enjoying the late summer bounty of your squash garden or farmer's market. If they aren't available, substitute poblano peppers. Serve this casserole with a green salad on the side.
- Yields: 8 servings (8 cups)
1Preheat the oven to 400F. Lightly grease a baking tray and a 9x10-inch baking dish.
2Slice 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 minutes. Remove the vegetables from the oven and set aside.
3Reduce the heat to 350F.
4While 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 teaspoon 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 minutes. 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.
5While the chicken cools, in the same saucepan, whisk together the milk, cornstarch, ground chile, 3/4 teaspoon 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 minutes.
6Remove 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.
7Use two forks to shred the chicken, then stir it into the sauce along with the cooked squash and peppers, 1½ cups of cheese, and chile 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.
8Bake until the sauce bubbles and the casserole is golden brown on top, about 30 minutes. Serve promptly.
Poaching the chicken over very low heat, as described, is the key to keeping it tender and moist. Boiling will toughen it.
Source: Very Well Fit
3 small summer squashes (total 1½ pounds)
3 fresh Anaheim peppers, seeded and chopped
1¾ pounds boneless, skinless chicken breast
1 teaspoon salt, divided
2 cups lactose-free milk
3 tablespoons cornstarch
1 teaspoon ground ancho chile
½ teaspoon freshly ground black pepper
6 six-inch uncooked corn tortillas
2 cups shredded Cheddar cheese, divided
½ cup cherry tomatoes, halved
¾ teaspoon crushed red pepper flakes (optional)
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