Cozy up fall evenings with a hearty pumpkin casserole

Busy parents love one-pot meals and simple casseroles the most. They're easy, tasty, nutritious, and relatively economical. Plus, they can be prepared really quickly. When autumn arrives, bringing the new school year and the daily hustle, I always take advantage of these benefits with a pumpkin casserole.

This dish has so many advantages that it's hard to list them all. Anyway, it's worth making, and in a really large quantity. For me, such a casserole with pumpkin, potatoes, and chicken is just enough for two days. The kids are crazy about it, and I’m happy that all I need to do is chop the ingredients, throw them into a baking dish, bake it, and it’s ready.

Doesn't that all sound tempting? If you’re nodding your head now, below I present a recipe that I use and that has never let me down. Good luck!

Ingredients:

                                              
• 25 oz Hokkaido pumpkin
• 35 oz potatoes
• 1 chicken breast
• 2 onions
• 2 carrots
• Parsley
• 2 cups heavy cream (30%)
• Salt
• Pepper
• Turmeric
• Sweet paprika
• Thyme

Instructions:

1. Clean the chicken breast, cut it into strips, and fry it in a pan. Then take it off and set it aside on a plate.
2. Cut the onions into feathers, dice the potatoes, and slice the carrots.
3. Peel the pumpkin, remove the seeds, and chop the flesh; it can be sliced or diced.
4. Now, layer the ingredients in a greased baking dish. Start with half of the potatoes, then the remaining vegetables, chicken, and the rest of the potatoes.
5. Mix the cream with pepper, salt, turmeric, paprika, and thyme, and pour it over the entire dish.
6. Place in an oven preheated to 400°F and bake for about an hour. Serve with parsley. Done!