Pellet Fan
Recipe Section => Fowl => Topic started by: pmillen on December 11, 2020, 04:51:59 PM
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(https://ch3301files.storage.live.com/y4mJ9ZmQq1iyM7o54wVLOA6fdUuP8nzjy-1y7KfRFeB4NqGvXeIaRRHcR6SYhsKSEtf1yUQzmjrgCd8I-c6cHmWWSKFFmn_376ZO3Y6V_TA2UyVSlEfKkO1E06do1cOCVvpMNR2TBF1bjcu200O2XC1dvkzK1Cxi3aTtmrMdfhVVQ9nI8OJZZpxiaRUa-OIeONJ?width=660&height=495&cropmode=none)
I found two packages of frozen chicken breasts in my freezer that were more than a year old.
(https://ch3301files.storage.live.com/y4mJ0c93qymmJmoF9VIi0c930MVdmrRmr_pR-7eOf6yMV-VmFG6oecfu-CNgkr0wqzp2HtNHN9o6f5F5pbYtFg4F1V0Cldh6HW6GGgUmsi66lofOM8VbiZdyT2fYm8UlDkRp0ia0K_fssLVhIHn6mzMqvXRlJaXjfucxAV9SbgWYSIcOCuxVYX46nenr0osh7sP?width=495&height=660&cropmode=none)
I decided to cook them sous vide in their original packaging and make a chicken casserole.
I settled on a modified version of Larry Wolfe's Southern Baked Chicken Casserole.
Ingredients
4 cups of cooked shredded chicken breast or any type of chicken meat
3 Tablespoons butter, divided
1 Tablespoon oil
1 Tablespoon minced Garlic
1 Cup sliced mushrooms
1 Finely chopped sweet onion
1 10-ounce jar of Mezetta Roasted Red Bell Peppers (≈1 cup)
1 Finely chopped celery stalk
¼ Cup all-purpose flour
1½ Cup whole milk
2 Teaspoons hot sauce (optional)
½ Cup mayonnaise
1 Sleeve crushed Ritz crackers
Directions
- Preheat the pit to 350°F.
- Add the oil and one tablespoon of butter to a large skillet over medium high heat.
- Add the onions, celery, garlic and sauté them for 2-3 minutes.
- Add another tablespoon of butter and the mushrooms and sauté the mushrooms for another 2-3 minutes.
- Mix in the flour until well combined and cook it for a minute. Be cautions with this step. Add the milk if it appears to burn.
- Mix in the milk and bring it to a light boil.
- Add the optional hot sauce, peppers and salt and pepper to taste.
(https://ch3301files.storage.live.com/y4mJ0Cl7JrteSan_442swp47-BFjmWfgo9dvZjJhTDqU0msALlHJqL6lSxVo7xT_CA6sAivZeLpH4FbIaxTKerlVVkaP_AW8jApDUYlY0RrbPpZJ9zuddU4hzhPnWOeHEAJyUms6vPJHXAt8wNRNH7-zF3zNy_NQjmBtInWZhHT9LCQFNqknKfuTZnE0E3-h8I9?width=495&height=660&cropmode=none) - Turn the heat off, mix in the mayonnaise and chicken.
- Sprinkle crushed Ritz crackers on top and bake for 45 minutes or until golden brown and bubbly.
- Let it rest 10-15 minutes before serving.
(https://ch3301files.storage.live.com/y4m3t_bFYBYHez-TSX4odxSEQwsVJP88pjvApy9Ff0__-TLyQpRKaZl-_veT5moVV5boKtpn4hmm4wblvDZROAvsqZgB59ASLdu9vRKuBsxoPCcNSkYsGCgyijGlgtrc8yykQn7Ns3_qQbjKLU5XK7Q7-ErDxnKzkv94RobnHdOJoiP_dFr6n0mH0TUtTJHPd2A?width=660&height=495&cropmode=none)
Ready to serve.
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Looks pretty similar to Rotel Chicken Spaghetti that my wife makes but without the cracker topping. She usually makes a really big batch. We eat some for dinner and then she puts the rest in 3-4 gallon ziplock bags and freezes. Then she pulls it out of the freezer and defrosts and reheats in the microwave when we want a quick dinner weeks after that. Works out good for us. You can do a google search for Rotel Chicken Spaghetti if it interests anyone.
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Looks good, at what temperature did you sous vide the chicken? :lick:
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I found two packages of frozen chicken breasts in my freezer that were more than a year old.
Sometimes going in the freeze is like a treasure hunt, you never know what you will find.
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Looks good, at what temperature did you sous vide the chicken? :lick:
145°F for 2:15.
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Americana at its Finest!
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I have some chicken buried and may have to try them casserole.