Dorgie’s Friday Night Chicken Casserole

  • Prep Time
    30 to 45 minutes
  • Cook Time
    30 to 45 minutes
  • Serving
    4
  • View
    116

The secret to this delicious casserole is the rotisserie chicken.  Don’t let all that wonderful chicken juice that pools beneath the bird in the plastic container go to waste!  Dip the white bread in it before slathering the bread with butter, and let it turn into cheese toast on the top of the casserole.  And note that the measurements and proportions in this recipe are intentionally vague.  Use what you have or what you have a hankering for when you swing by the grocery store at the end of the day.  On the Friday night when I made this, I lacked the mental bandwidth for anything complicated but I needed a project to stretch out the evening.  So, while I sipped wine and quartered mushrooms and minced chives, I watched mindless tv (check out Feud: Capote and The Swans which is absolutely addictive) and supervised happy dogs.  The end result was a creamy, mushroom-y, chicken-y, cheesy casserole with the tastiest white-bread toast topping.  I think that the really good quality white cheddar was crucial to the success of this dish.  It was sooooo good… perfect with a good buttery Chardonnay and a screening of Youtube videos of old interviews with Truman Capote and documentaries about his famous Swans.  Oh, to have possessed the beauty and wealth of Babe Paley!  But something tells me she would not have taken the same pleasure I did from digging into this delicious and homey but elegant casserole. It is said you can’t be too rich or too thin, but if you’re so determined to be skinny that you can’t enjoy this casserole, then you’re overdoing it.  In my opinion.

Ingredients

Dorgie's Casserole

    Directions

    Prepare your mise en place. Chop the chicken. Boil the pasta for 10 minutes (don't overcook). Mince the chives and scallions. Shred the cheese. Butter your casserole dish. PREHEAT oven to 350 degrees.

    Step 1

    Make the Bechamel sauce. Over medium low heat, in a small saucepan, melt the butter (about 1/4 cup) add flour (about 1/4 cup) and whisk into a blonde roux. Slowly add warm milk (about 2 cups) until you have a smooth thick sauce. Set aside.

    Step 2

    Prepare the mushrooms. Melt some butter and saute shallots and 'shrooms. Stir and cook until the mushrooms are soft and the onions tender. Set aside.

    Step 3

    In a bowl, combine: cooked pasta, chopped chicken, peas, mushrooms, scallions and chives.

    Step 4

    Stir some of the cheese into the Bechamel, but not all of it.

    Step 5

    Add 3/4 or more of the Bechamel (which is now a Mornay sauce with the cheese!) to the casserole ingredients in the bowl. SEASON WITH SALT AND PEPPER! Stir to combine.

    Step 6

    Pour the casserole ingredients into the buttered casserole dish. Pour the rest of the Bechamel over the casserole. Spread more shredded cheese over the top.

    Step 7

    Here's where you are really layering on the flavor. Take your slices of white bread and dip them into the juice that collected in the bottom of the rotisserie chicken container! Then spread some melted butter on the bread, and cut it in triangles if necessary to fit over the top of the casserole. Sprinkle more cheese over the bread!

    Step 8

    Bake the casserole at 350 degrees until bubbly and golden about 30 to 45 minutes.

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