I've been trying to get into casseroles to help me get dinner on the table after work. This one was made to prepare for a visit from the Gutberlets and to help stock up my friend's freezer so that she doesn't have to worry about dinner once her new little girl arrives. It's an altered version of the Chicken Casserole in Bake Until Bubbly, which is the best casserole cookbook I've ever looked at. Too bad I have to return it to the library soon...
Chicken Casserole
6 slices rustic Italian bread, crusts removed and all pieces cut into squares
1/2 teaspoon ground thyme
2 chicken breasts, cooked and cubed
1 head broccolini, cut into 1/2" chunks
1 1/2 stalks celery, chopped
1/4 onion, chopped
1/4 cup mayonnaise
1 egg
1 cup milk
salt and pepper
For the sauce
1 tblsp butter
1 tblsp flour
1 cup chicken stock
3/4 cup milk
1/2 cup shredded cheddar cheese
salt and pepper
Spread the cut up crusts on the bottom of a lightly greased casserole dish and sprinkle with thyme. In a bowl, combine chicken, celery, broccolini, onion, mayo, and salt and pepper. Spread mixture over crusts. Top with cubed crumb of bread. Whisk together egg and milk. Pour mixture over casserole. Let the casserole sit in the fridge overnight.
Right before you cook the casserole, melt butter in a small saucepan. Add flour and cook for a minute. Add chicken stock and milk and stir until thickened. Remove from heat and stir in cheddar cheese. Pour mixture over casserole and bake at 400 degrees until browned.
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2 comments:
i put together a casserole last night and will bake tonight for dinner. it's similar to this - a creamy chicken with peas, carrots, cheddar, rice. If it turns out well, I'll email it to you (and I won't take as long as I did to send you the pancakes!)
Oh, that sounds delicious! Please do send it along!
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