It's been awhile since I posted one of Tim's finds! He's always looking for "different" recipes to try.
He finds 'em ...
I cook 'em ...
and they ALMOST ALWAYS turn out really yummy!
This one is definitely a keeper.
He found a recipe called
(click that link to see the original post)
Here's what I did to tweak it a little bit...
For the Casserole part:
1 lb fresh broccoli (stems removed)
1 lb fresh cauliflower florets (stems removed)
1 diced zucchini (about 1 inch pieces)
3 chicken breasts (about 1 lb) cooked & diced/shredded
Japanese panko crumbs for the top
olive oil
3 chicken breasts (about 1 lb) cooked & diced/shredded
Japanese panko crumbs for the top
olive oil
salt & pepper
For the Sauce:
6 tbsp of REAL mayonnaise
1/2 cup of half & half
1 Tbsp Dijon Mustard
a pinch of salt & black pepper
1/2 cup of chicken stock
1/2 cup of half & half
1 Tbsp Dijon Mustard
a pinch of salt & black pepper
1/2 cup of chicken stock
4oz shredded sharp cheddar
Cook veggies in boiling water for about 3-4 minutes- enough time to still have a crunch, but not fully raw. In a 9X13 baking dish, pour veggies evenly. Top with chicken. Mix sauce and pour over top. I mixed the sauce into the chicken/veggies. Then I added another 1/4 C chicken broth to make sure it wasn't too dry when cooked! Top with Panko crumbs and drizzle olive oil on top!
Cooked at 350 degrees for 35 minutes. Then we served over rice!
It was SUPER- YUMMY!!! And we'll definitely make it again!







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