Remember that chicken you roasted yesterday? Today it will become a comforting meal that everyone in your family will eat.
Just what is it about casseroles? These one-dish wonders that are known also by other names -- "hot dish," "covered dish," or perhaps something else in your family. Casseroles are true comfort food, called such because of the sense of nostalgia they provide, especially in times like now.
This hearty, warming dish is made even more delicious by the leftover chicken roasted in yesterday's post. Today's lunch or dinner meal is the second in my installment of "Pandemic Pantry" recipes, and is a sure bet to help you feel good in these troubled times.
A note: If you'd like to stretch this dish even further, serve over hot rice or wide egg noodles.
Hey, and I hope you'll tune in to my latest radio appearance with KFQD, where I expand upon the Pandemic Pantry options, and how we can all help one another and appreciate our food service workers during this difficult time.
3 cups chopped, cooked chicken
2 cans condensed cream of chicken soup, or cream of mushroom soup
2 cups shredded cheddar cheese
3 cups panko or Italian bread crumbs (some mothers in the 1950's and 60's used corn flakes or other dry cereals; do what you remember fondly)
6 Tbs butter, melted
Salt/pepper to taste
Preheat oven to 350F
Grease a 13x9-inch baking dish
Combine soup, chicken, salt/pepper, and shredded cheese and spread in dish
In a large bowl, stir bread crumbs and melted butter, top casserole
Bake for 30 to 35 minutes until bubbling, and topping is golden brown
Favorites from Chef Mark Bly
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