Kairos Woodard's Chicken Kasserole
Recipe courtesy of James K Jones from Kairos Kafe
1/2 Rotisserie Chicken, Shredded (about 2 cups)
3 Cups Cooked Rice
1 family Size can of Cream of Mushroom
1 Cup Sour Cream
2 Cups Broccoli Florets, Blanched *See Bottom
1 Cup Sliced Mushrooms
4 Pieces Bacon, Diced
1 small sweet onion, diced
1/2 cup Heavy Cream
Splash of Heavy Cream
1 Tablespoon Butter
1 teaspoon minced garlic
1 tablespoon Chopped Fresh Cilantro
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)
In a mixing bowl add cream of mushroom, sour cream, heavy cream, and seasonings (Ranch, Cayenne, Salt, and Pepper). Mix with a whisk until incorporated. Preheat a sauté pan and add butter, bacon, cilantro, mushrooms, and onions. Cook just until bacon begins to firm up and onions are translucent. Add Bacon/Onion/Mushroom mixture into the mixing bowl with the cream of Mushroom. Take Rotisserie chicken off the bone and shred it with your hands. Add the chicken and broccoli 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 dish. Cover with aluminum foil and bake for 45 minutes. Uncover and allow the top tobrown for about 10 minutes.
This has become my favorite go-to meal at home. Serve with Green Beans or a Salad. Enjoy!
Bring about 3 cups of chicken broth or water to a boil. Season with salt and a little garlic. Place broccoli florets in the soup for about ten seconds and drain.
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