There’s something about the shorter fall days and the cooler weather that puts me in the mood for a warm, comforting casserole for dinner.
If you follow my Kitchenability blog, you know I’m a fan of creating all sorts of chicken recipes. I especially like to post recipes that use rotisserie chickens, since they’re ready-to-eat and easy to pick up from the store on the way home from school or work, and then can be quickly remixed into all sorts of different dishes.
Below is my latest remixed rotisserie chicken dish. It’s an easy weeknight meal that will quickly become a fall favorite. Enjoy!
- 2 rotisserie chickens, shredded
- 1 tsp cayenne
- 2 tsp dried tarragon
- 2 tsp dried garlic
- 2 tsp parsley
- Salt and pepper, to taste
- 12 oz fresh green beans, ends cut off
- 6 oz fresh mushrooms, sliced
- 2 white onions, julienned
- ½ cup Parmesan cheese, shredded
- 1 pint heavy cream
- 1 cup Panko bread crumbs
Pre-heat oven to 350°F.
Shred the rotisserie chickens and place shredded chicken in a bowl. Add all spices to the chicken. Set aside.
In a large sauté pan, cook onions and mushrooms in olive oil till onions are fully caramelized and golden brown.
Boil green beans till al dente, drain and cool.
Add shredded chicken to the large sauté pan with the onions and mushrooms, stir and add in heavy cream and Parmesan cheese. Stir till cheese is melted. Add green beans and mix well.
Pour mixture in a large casserole dish, top with Panko bread crumbs and bake for 20-25 minutes till top is golden brown.
About the Author
Nisa Burns is a recent culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.