Rotisserie chicken casserole

Rotisserie chicken casserole

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Kairos Poppyseed Chicken Kasserole
Recipe courtesy of James K Jones from Kairos Kafe
 
1 Rotisserie Chicken, Shredded (about 4 cups)
1 family Size can of Cream of Chicken
1 Cup Sour Cream
1/2 cup Heavy Cream
Splash of Heavy Cream
4 Pieces Bacon, Diced
1 small sweet onion, diced
1 Tablespoon Olive Oil
1 teaspoon minced garlic
1 Chopped Fresh Cilantro
1 Tablespoon Poppyseed
1 Teaspoon Dry Ranch Dressing mix
1 pinch of Cayenne Pepper
Sea Salt (to taste)
Cracked White Pepper (to taste)
Cracked Black Pepper (to taste)
 
Topping:
3 Sleeves Ritz Crackers, Crushed
1 stick butter, softened
 
In a mixing bowl add cream of chicken, sour cream, heavy cream, and seasonings (Poppyseed, Ranch, Cayenne, Salt, and Pepper). Mix with a whisk until incorporated. Preheat a sauté pan and add olive oil, bacon, Cilantro, and onions. Cook just until bacon begins to firm up and onions are translucent. Add Bacon/Onion mixture into the mixing bowl with the cream of chicken. Take Rotisserie chicken off the bone and shred it with your hands. Add the chicken to the mixture and stir up with a spoon or a spatula.
 
Preheat oven to 375. Spray a 9X12 casserole dish with cooking spray. Put in a splash of heavy cream and even it out into the bottom of the dish. Sprinkle in garlic, and a dash of salt & white pepper. Spread Chicken Mixture evenly in the bottom. Top evenly with the cracker/butter mixture. Cover with aluminum foil and bake for 45 minutes. Uncover and allow topping to brown for about 10 minutes.
 
This has become my favorite go-to meal at home. Serve with Rice and Green Beans or a Salad. Enjoy!

GDA Cooking - September 4, 2013

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