From Sargento, this Cheesy Chicken Casserole is one of those comforting kind of dinners that is also a good way to sneak some green vegetables into the picky eaters in your family. I added the broccoli straight from the freezer but if you're camping, allow it to thaw in your cooler. The casserole baked in my 12 inch dutch for 40 minutes with 12 coals in a ring around the base of the oven, 16 placed around the outside of the lid with 8 briquettes spaced evenly in the center. If you can't use fresh bread crumbs, try it with Panko. Turn a leftover rotisserie chicken into an elegant and creamy casserole that is assembled in minutes and everyone will love.
Cheesy Chicken Casserole
2 10 oz. packages frozen, cut broccoli or asparagus, thawed, drained
4 cups coarsely chopped, cooked chicken
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
1/4 tsp freshly ground black pepper
2 cups shredded Cheddar Cheese, divided
1/2 cup soft bread crumbs
1/4 cup butter, melted
Lightly oil or spray 12 inch dutch oven.
Arrange broccoli and chicken in bottom of prepared oven.
Combine soup, sour cream and pepper; mix well.
Stir in 1 1/2 cups cheese; spread mixture over the chicken and broccoli.
Combine remaining 1/2 cup cheese, bread crumbs and butter.
Sprinkle crumb mixture evenly over soup mixture.
Bake at 350 degrees for 35-40 minutes or until brown and bubbly.
Makes 6 to 8 servings.
|Arrange broccoli and chicken in well-oiled dutch oven|
buttered, cheesy, crumb topping