Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

      Tomato and Roasted Garlic Pie


      Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
      Tomato and Roasted Garlic Pie
      Print Recipe
        Servings
        1 9" diameter pie
        Servings
        1 9" diameter pie
        Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
        Tomato and Roasted Garlic Pie
        Print Recipe
          Servings
          1 9" diameter pie
          Servings
          1 9" diameter pie
          Ingredients
          Servings: 9" diameter pie
          Instructions
          1. Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
          2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
          3. Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
          4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
          5. Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.
          Recipe Notes

          -You can substitute the Taleggio cheese for Fontina cheese.

          -I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

           

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          Tarragon Chicken Salad

          Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
          Tarragon Chicken Salad
          Print Recipe
            Servings Prep Time
            2 1/3 cups 15-20 minutes
            Passive Time
            15 -120 minutes
            Servings Prep Time
            2 1/3 cups 15-20 minutes
            Passive Time
            15 -120 minutes
            Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
            Tarragon Chicken Salad
            Print Recipe
              Servings Prep Time
              2 1/3 cups 15-20 minutes
              Passive Time
              15 -120 minutes
              Servings Prep Time
              2 1/3 cups 15-20 minutes
              Passive Time
              15 -120 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
              2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
              Recipe Notes

              -The tarragon flavour will become more pronounced the longer the chicken salad sits.

              -A precooked roaster chicken that has been chilled works wonderfully.

              Wasabi Slaw

              A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
              Wasabi Slaw
              Print Recipe
                Servings Prep Time
                6 cups 30 minutes
                Passive Time
                10 minutes
                Servings Prep Time
                6 cups 30 minutes
                Passive Time
                10 minutes
                A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
                Wasabi Slaw
                Print Recipe
                  Servings Prep Time
                  6 cups 30 minutes
                  Passive Time
                  10 minutes
                  Servings Prep Time
                  6 cups 30 minutes
                  Passive Time
                  10 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
                  2. In a large bowl toss together cabbage, carrots and green onion.
                  3. Stir in dressing and serve immediately for a crisp coleslaw. .
                  Recipe Notes

                  The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

                  Creamy Mustard Dill Sauce

                  Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                  Creamy Mustard Dill Sauce
                  Print Recipe
                    Servings Prep Time
                    1 cup 10-15 minutes
                    Passive Time
                    10-15 minutes
                    Servings Prep Time
                    1 cup 10-15 minutes
                    Passive Time
                    10-15 minutes
                    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                    Creamy Mustard Dill Sauce
                    Print Recipe
                      Servings Prep Time
                      1 cup 10-15 minutes
                      Passive Time
                      10-15 minutes
                      Servings Prep Time
                      1 cup 10-15 minutes
                      Passive Time
                      10-15 minutes
                      Ingredients
                      Servings: cup
                      Instructions
                      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.