Creamy Chicken & Butternut Squash Hot Dish

• 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

1. 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.
2. 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.
3. 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.
4. Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.

chicken, chicken broth, kosher salt, unsalted butter, leeks, butternut squash, fennel, celery, parsley, campbells cream, frozen peas, tots, sauce

Taken from www.epicurious.com/recipes/food/views/creamy-chicken-and-butternut-squash-hot-dish (may not work)