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Oct 4, 2013 04:01 PM

Gotta Share!! Chicken Casserole from my heart.

Hi all. I don't know whether any of you care, being the foodies you are, and probably appalled by something as mundane as chicken casserole, but it's raining like a big dog here in Iowa and I've got this left over grilled chicken and don't feel like main/veggie/starch, several pot/pan thing and said to myself "Hmmmm, when I was visiting son and family a few months ago, the whole family was taken with a casserole I made, just to use up the leftovers in the fridge.

Ergo, what's in the fridge: Leftover grilled chicken thighs, broccoli, etc., so thought to myself that I love to fly by the seat of my pants in the kitchen and made the following:

Knorr broccoli rice side (bite me - it was in my pantry); 2 huge grilled chicken thighs cut in cubes, broccoli, mushrooms sautéed in butter and olive oil with 4 pressed cloves of garlic and a hefty pour of dry white wine, half a left over onion, chopped, a drained can of white hominy, a drained can of sliced carrots, 5 sprigs fresh thyme, 2 bay leaves, mix all, pour into casserole dish, top with good shake of parmesan and bake 30 mins @ 350.

Oh, ambrosia!!! So very good. Next time don't know what will end up in there, but that's the exciting part, no?

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  1. Wow - great pantry combo. Extra credit for the dry white wine.

    3 Replies
    1. re: MidwesternerTT

      Thanx for your feedback. I can usually find a reason to use dry white wine in most stuff I cook. What's the saying?: A day without [dry white] wine is like a day without sunshine. Paraphrased, of course, but ask me if I care. I don't do a lot with casseroles, but every now and then . . . . It's raining but it's not cold, so stews and hearty soups seem a bit over the top right now. What's on your dinner menu?


      1. re: caiatransplant

        We're finishing up the prepared foods I stocked in the fridge / freezer for hubby. He's had to fend for himself the past several weeks as I travelled. Fortunately some freezer bags of cooked chicken & rice were still in the freezer -- I was able to easily serve a "home cooked" meal my first evening home.

      2. re: MidwesternerTT

        I was thinking the same thing about the white wine!

      3. I love doing this too. Most of my friends will make a special trip to the market to get the precise ingredients for a recipe, I prefer to shop my own freezer/pantry! Plus it keeps the imagination going. Thanks for sharing, sounds yummy!

        1 Reply
        1. re: momoftwo

          And so it is/was. I confess to having to buy a can of sliced carrots. I thought it might be a bit dry, so defrosted a bag of wild rice soup that I made last February, thinking that I'd add as much as seemed reasonable (the soup was one of my "works of art" [at least in my opinion]) but didn't need it.

          My mother used to have a melt down when I was a kid because I'd mix stuff like ink, perfume, whatever seemed right at the time, then put it in a bottle and look at it for a day or so until she found it and dumped it out. Now I satisfy my need for creativity by cooking. Fortunately I deal with food and not inks and perfumes.

        2. I love throwing together casseroles out of leftovers or that package of chicken I found in the back of the freezer that had been there just a bit too long. Also a great way to use up extra veggies when the garden explodes. I keep the pantry and freezer stocked with certain ingredients just for the days I feel inspired to create.

          My big problem is that I never write down what I did, so I can never really re-create most dishes. My husband loves these casseroles and teases me with. "This is terrible, don't ever make, this again." I reply simply, "Don't worry, I can't."

          I made one last week that came out particularly delicious, it was designed to incorporate some veggies and fresh tarragon, thyme, and sage that I picked from my father's garden. I made the mistake of opening a bottle of wine to add to the dish and pouring myself a glass. I can't for the life of me remember what I did to create that dish.

          5 Replies
          1. re: Springhaze2

            This is my exact problem too!

            But what fun, to make dinner out of what you have on hand. At least if you have a freezer and a pantry that is bursting at the seams, as I do.

            1. re: coll

              Oh yes, my pantry and 2 refrigerator/freezers are always bursting at the seams and there are only two of us living here. We live about 15 miles from the nearest supermarket, so I keep things stocked.

              We also have a small farm and various friends with farms, gardens, fruit and nut trees. We all barter/exchange/share food items. So I never really know what I am going to have fresh at any given time.

              We just bought a small tub freezer which is quickly being filled with venison.

              1. re: Springhaze2

                We're two minutes from four or five supermarkets, but I am not running there every time I cook. I plan my meals around what I have, and if something has to be subbed or left out, so be it. Just call me a mad scientist!

                1. re: coll

                  Yeah...definite mad scientist here too!

                  1. re: Springhaze2

                    Sometimes you win and sometimes you lose, but it's fun!

          2. Once a week I make dinner -- usually a pasta dish run under the broiler to brown -- using just what is already in the frig. Always have some prosciutto ends so one of those gets diced up, vegetables get browned (zucchini is a likely candidate this time of year) tossed with a creamy cheese sauce (good place to use up those last bits of whatever cheeses are at their end) and a couple of handsful of arugula. Buttered breadcrumbs on top and browned to a crunchy finish.