Blizzard Chicken

February of 2010 brought unusually severe weather to our region of the country. During the most stormy week, two blizzards hit, dumping a total of approximately three feet of snow! While it was fun to have off of school and work, build a snowman, and go sledding, it was also a lot of work shoveling.

One day while I was shoveling the driveway and sidewalk yet again, Kathleen decided to create a satisfying dinner. She came up with a winner that warmed my body – and my soul. Blizzard chicken is a great recipe for a cold winter day and when you have some extra time to cook.

3 chicken breast halves
2 tablespoons vegetable oil - divided
5 ½ tablespoons butter – divided
1 teaspoon salt
½ teaspoon pepper
1 medium onion
3 ribs of celery
2 carrots
1 small butternut squash
½ cup flour
2 cups chicken broth
1 ½ cups milk
1 teaspoon ground nutmeg
2 tablespoons of chopped fresh parsley

Preheat the oven to 400 degrees

Cut up chicken into 1-inch chunks. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium heat. When the butter has melted, add the chicken, salt and pepper. Cook until the chicken is fully cooked, and then set it aside.

While the chicken is cooking, dice the onion, cut the celery into ¼-inch slices, peel and cut both the carrots and squash into 1 – 1 ½ - inch chunks. When chicken is cooked, add another tablespoon of oil to the skillet and cook the vegetables for 5-7 minutes stirring frequently, until they are slightly tender.

To make the sauce, melt 4 tablespoons of butter in a medium sauce pan over medium heat. When the butter has melted, add the flour and whisk, cooking for at least 1 minute. Add the chicken broth and continue to whisk so there are no lumps, cooking for 4-5 minutes until the mixture begins to thicken. Add the milk and nutmeg, then cook (whisking occasionally) until the mixture bubbles around the edges for several minutes.

Butter a large baking dish with the remaining ½ tablespoon of butter. Combine the vegetables and chicken in the baking dish, add chopped parsley and pour the sauce on top. Bake for 25 – 30 minutes until bubbly.

Biscuit are a great addition to this delicious casserole.