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Creamy Chicken Casserole
I get my Chicken from Firsthand Foods, so I just take the whole roast and simmer it for a couple of hours in Water, Wine, Lemon, Garlic or whatever you feel like. When it’s done, I shred it.
Here is the base: 1/1/1/ [Chicken Stock/Salsa or Pepper Relish/Cream Cheese]. The “1″ measurement is in Cups.
I’m trying to get all of the recipes to work like this, so I can easily remember them.
~First heat all the “1″ ingredients in a pot on the stove
~Next stir in 1/1 [Softened Butter/Flour]. Make a paste and add it to the pot. Let it bubble. (You could use some cornstarch for thickening as well).
~In a mixing bowl stir the Shredded Chicken with the Sauce from the pot. Save some for the next step
At this point, I just ad lib with everything else. I had some leftover Tortillas so I placed those on the bottom and poured a bit of the sauce on top. Then:
~Pour in the Chicken mixture (I had leftover Cilantro, Tomatoes, Green Onions and Beans from Tacos earlier in the week that I mixed in)
~Add Cheese of your choice. I had Aged Cheddar
~Tear up one last piece of Tortilla if you have it
~Sprinkle on Cilantro and a few dashes of hot sauce
Bake at 350 degrees for 25 minutes (the first 10 minutes without tin foil, then put it on for the last 15)
1/1/1 Stock/Salsa/Cream Cheese
1/1 Flour-Butter Paste
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