Creamy Chicken Casserole

I’m terrible at memorizing recipes, so I’ve been trying to come up with easy ones with numeric properties one can easily memorize. This is a place for me to keep track of hits or misses.

If I’ve linked to somebody else’s recipe via epicurious or another blog, those will be part of a blog post and will show up here and on the home page.

Creamy Chicken Casserole

I get my Chicken from Firsthand Foods, so I just take the whole roast and simmer it for a couple of hours in Water, Wine, Lemon, Garlic or whatever you feel like. When it’s done, I shred it.

Here is the base: 1/1/1/ [Chicken Stock/Salsa or Pepper Relish/Cream Cheese]. The “1″ measurement is in Cups.

I’m trying to get all of the recipes to work like this, so I can easily remember them.

~First heat all the “1″ ingredients in a pot on the stove

~Next stir in 1/1 [Softened Butter/Flour]. Make a paste and add it to the pot. Let it bubble. (You could use some cornstarch for thickening as well).

~In a mixing bowl stir the Shredded Chicken with the Sauce from the pot. Save some for the next step

At this point, I just ad lib with everything else. I had some leftover Tortillas so I placed those on the bottom and poured a bit of the sauce on top. Then:

~Pour in the Chicken mixture (I had leftover Cilantro, Tomatoes, Green Onions and Beans from Tacos earlier in the week that I mixed in)

~Add Cheese of your choice. I had Aged Cheddar

~Tear up one last piece of Tortilla if you have it

~Sprinkle on Cilantro and a few dashes of hot sauce

Bake at 350 degrees for 25 minutes (the first 10 minutes without tin foil, then put it on for the last 15)

RECAP

1 Chicken

1/1/1 Stock/Salsa/Cream Cheese

1/1 Flour-Butter Paste

Ad lib…enjoy!