Dinner Essentials Yummy Cheesy Chicken Casserole Recipes

Steps:

• PREP/PREPARE
• You will need a baking dish, or ovenproof skillet to make this recipe. If you go the route of using an ovenproof skillet, you can make this a one-pan dish.
• The Veggies You can use any veggies that suit your taste, just make sure that they are evenly diced, and come out to about 1 1/2 cups in volume. I chose carrots, celery, onions, and broccoli.
• I chose a combination of cream cheese and mozzarella; however, it you do not have those, just use what you have. HEY, it is a casserole... have fun with it. No lemon pepper spice? No worries just add about an additional 1/4 teaspoon of black pepper, and about a teaspoon of lemon juice.
• Gather your ingredients (mise en place).
• Dice the chicken into bite sized pieces.
• Add the marinade ingredients to a small bowl, add the diced chicken, and toss to combine.
• Add the oil to a saucepan over medium heat and heat up the veggies for 2 - 3 minutes.
• Do not cook until softened, just warm it up a bit.
• I am using an 8 x 8-inch (20 x 20cm) glass baking dish, so I added the chicken. If you are using an ovenproof skillet remove the veggies and add the chicken.
• Divide up the softened cream cheese, evenly dot it over the top of the chicken, then add the veggies.
• Add the mozzarella on top.
• Place into the preheated oven and cook until the chicken is cooked through and the cheese is bubbly and browned, about 25 - 35 minutes.
• Allow the casserole to rest for, 10 minutes before serving.
• At the very last minute, my gardener suggested pepperoni, so I topped half of the casserole with pepperonis. Next time this recipe is made, the whole top will have them... So yummy.
• PLATE/PRESENT
• Serve this cheesy dish with crusty bread, a small side salad, and great conversations. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Use whatever chicken that you have on hand; dark meat, white meat, or a combination. Then pan cook, or bake, dice or shred.
• 3. I used Greek yogurt; however, you could just as easily use plain mayonnaise.
• 4. The spices used represent what I thought would make a good combination, and were items I had on hand.
• 5. Gather your ingredients (mise en place).
• 6. Optional Step: Pull the skin off the chicken before cooking, then chop up, fry in a bit of oil until crispy, and reserve. When the chicken comes out of the oven, sprinkle them on top before serving. They are called cracklings, and they are yummy good.
• 7. Sprinkle the chicken with some salt and pepper and add the oil to a pan over medium heat. Cook the chicken, turning several times, until the internal temperature reaches 160f (71c).
• 8. Remove chicken from the pan, and chop.
• 9. Place a rack in the middle position and preheat the oven to 375f (190c).
• 10. Add the remaining ingredients, except the cheddar cheese, to a bowl, and fold together with the chopped chicken.
• 11. Place the mixture into an ovenproof dish, and top with the shredded cheddar cheese.
• 12. Place into the preheated oven, and bake until the cooked through, and the cheese is beginning to brown, about 25 - 30 minutes.
• 13. Allow to rest for 5 - 7 minutes before serving.
• 14. PLATE/PRESENT
• 15. Sprinkle with the cracklings, if using, and serve with some crusty bread. Enjoy.
• 16. Keep the faith, and keep cooking.