Tuesday, February 7, 2012

Chicken Casserole

This is a simple meal that can be prepared ahead for an easy dinner. I add the crackers and butter just before baking, BUT I'm sure it would be fine to add them before covering and placing in fridge for several hours.

2 cups chicken, *cooked and shredded or cut into 1 inch cubes
2 cups broccoli florets (I often use cauliflower, and or sweet red peppers as well, just 2 cups total)
3x 10 ounce cans cream of chicken soup or a combination (cream of mushroom)
1/2 cup mayonnaise 
2 cups old cheddar cheese, shredded
1 sleeve saltine crackers, crushed
4 Tbsp butter, melted

Combine the cooked chicken, broccoli, soup and mayonnaise in a 13×9 inch baking dish.  Sprinkle shredded cheese on top of mixture.  Combine crushed crackers and melted butter.  Spread on top of shredded cheese.  

Cover with foil and bake at 350 degrees for 1 hour.  
Remove foil for last 15 minutes of baking.
This recipe is so easy to double if you’re making it for a large group (or if you want leftovers!).
*I like to rub the raw chicken breasts with Memphis rub (recipe below) and then pan saute in a non stick fry-pan then cover and leave to slowly steam. Cool then shred or dice. This rub and final cooked product can be used in many other dishes that require cooked chicken.


Memphis Rub

In jar or container combine the following spices:

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
1 tablespoons kosher salt (less than half if using table salt, which I DON'T recommend)
3 tablespoons paprika
2 teaspoons cayenne pepper

Instructions: Use enough to coat chicken pieces...saving the rest for another time

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