I found two packages of frozen chicken breasts in my freezer that were more than a year old.


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.
  
  
• 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.

Ready to serve.

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.

Looks good, at what temperature did you sous vide the chicken?   

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.

Looks good, at what temperature did you sous vide the chicken?   

145°F for 2:15.

Americana at its Finest!

I have some chicken buried and may have to try them casserole.