Thursday, February 26, 2009

Mike's Chicken Veggie Casserole

Our friend Mike comes to visit and work on TJ’s various vehicles every so often, and knows first-hand my love for a good southern casserole. One day, he’s sent me a text message requesting a casserole with “chicken, vegetables and bread”. This was the result – a cross between chicken divan and Hot Rhonda’s Hot Vegetable Casserole!

1-2 lbs. chicken tenders or boneless skinless breasts, cut into 1” pieces
2 bags frozen vegetables (I used Roma variety mixed veggies from Publix)
1 c. mayonnaise
½ c. sour cream
1 tsp. red pepper and/or 1T. Black pepper
2 c. shredded cheddar cheese
¾ c. Italian breadcrumbs, Italian style Pando breadcrumbs, or combination of both

Preheat oven to 350. While oven is preheating, boil chicken pieces until thoroughly cooked, drain, and place in the bottom of a 9” x 13” casserole pan. Cook vegetables according to package directions, drain, and layer on top of the chicken. Mix mayo, sour cream, pepper and cheese in a bowl and add a layer on top of the veggies. Sprinkle breadcrumbs on top and bake for 20-30 minutes until cheese is melted, sauce is bubbly, and the kitchen smells good!


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