CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH

Creamy Chicken & Butternut Squash Hot Dish image

Provided by campbells

Number Of Ingredients 13

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4 whole chicken thighs and drumsticks
4 cups Swanson Chicken Broth
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, thinly sliced into rounds and washed well (4 cups)
1 butternut squash, peeled and cut into 1/2-inch chunks, (1 1/2 pounds, or 4 cups)
1 head of fennel, (12 ounces), trimmed and diced (2 cups)
1 small celery rib, thinly sliced
2 tablespoons chopped fresh parsley leaves, plus more for sprinkling
1 can (10.5 ounce) Campbell's Cream of Chicken Soup
1 cup frozen peas, thawed
one 32-ounce bag frozen tater tots
Hot sauce, for serving

Steps:

In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.