casserole essentials: cheesy chicken, and veggies

How To Make casserole essentials: cheesy chicken, and veggies

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  PREP/PREPARE
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  You will need a baking dish, or ovenproof skillet to make this recipe. If you go the route of using an ovenproof skillet, you can make this a one-pan dish.
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  The Veggies You can use any veggies that suit your taste, just make sure that they are evenly diced, and come out to about 1 1/2 cups in volume. I chose carrots, celery, onions, and broccoli.
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  I chose a combination of cream cheese and mozzarella; however, it you do not have those, just use what you have. HEY, it is a casserole... have fun with it. No lemon pepper spice? No worries just add about an additional 1/4 teaspoon of black pepper, and about a teaspoon of lemon juice.
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  Gather your ingredients (mise en place).
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  Dice the chicken into bite sized pieces.
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  Add the marinade ingredients to a small bowl, add the diced chicken, and toss to combine.
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  Add the oil to a saucepan over medium heat and heat up the veggies for 2 – 3 minutes.
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  Do not cook until softened, just warm it up a bit.
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  I am using an 8 x 8-inch (20 x 20cm) glass baking dish, so I added the chicken. If you are using an ovenproof skillet remove the veggies and add the chicken.
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  Divide up the softened cream cheese, evenly dot it over the top of the chicken, then add the veggies.
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  Add the mozzarella on top.
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  Place into the preheated oven and cook until the chicken is cooked through and the cheese is bubbly and browned, about 25 – 35 minutes.
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  Allow the casserole to rest for, 10 minutes before serving.
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  At the very last minute, my gardener suggested pepperoni, so I topped half of the casserole with pepperonis. Next time this recipe is made, the whole top will have them… So yummy.
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  PLATE/PRESENT
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  Serve this cheesy dish with crusty bread, a small side salad, and great conversations. Enjoy.
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  Keep the faith, and keep cooking.
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