Tuesday, June 18, 2013

Leftover Chicken Casserole

I was recently asked to participate in a Casserole Challenge by Robyn of Robyn's View. For a couple of weeks, I wasn't sure what I was going to make.  We had a basic recipe to follow, but it was up to us on which ingredients we wanted to use.  

Hmm.. does this look familiar?  I got to thinking what if I made another variation of one our  favorite ham casserole recipe.  We had a rotisserie chicken the other day, and had some leftover that we needed to use.  Since we loved the leftover ham casserole so much, I wondered if we would like a chicken version. 

This recipe started the same way.  I used 2 cups of rice, a can of cream of mushroom soup and 2 cups milk.  I was out of  the frozen broccoli that I normally put in the ham version, because I forgot to buy it this week. I did, however, have fresh.  I added a cup of broccoli of the fresh broccoli, and a cup of leftover chicken.  (any type of chicken would do)  

Another change I made was to add a few extra ingredients which were part of the challenge. I cut up some garlic and added that to the mixture.  I was asked to use 1/4 cup onion, but since not everyone in our family likes onion, I hide it by using dried onion.  I sprinkled in a decent amount. I didn't measure how much though.  (Remember I am a Rachael Ray type of cook)  I covered it with foil and baked it at 425 degrees for 20 minutes. (the challenge was for 350 degrees, but I was not sure if that was warm enough since the ham casserole bakes at 425)

At the 20 minute mark, I sprinkled on a couple handfuls of cheese.  We love cheese so I add a lot.  

I put it back in the oven for 10 more minutes uncovered, to allow the cheese to melt.  The casserole came out all warm and bubbly.  

The verdict.. we loved this casserole too! Now we will try make versions depending on which leftovers we have.  

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