Tuesday, June 14, 2011

Fergie's Creamy Chicken & Potato Casserole

I made this a couple of weeks ago for a BBQ that we were invited to... and surprisingly it was a huge hit!  

2 Bone in Chicken Breast
(Poach these in water, salt and pepper for about 35-40 minutes.  Let them cool, and shred all the meat off and set aside)
1 stick of butter
4 Garlic Cloves, minced
1/2-3/4 cup of flour
Milk (not sure how much I used)
8 Yukon Gold Potatoes, peeled and cubed
4 Cups Fresh Spinach or Broccoli, chopped
1 Cup Parmesan Cheese
2 Cups Sharp Cheddar
Lots of Fresh Pepper!!!!!

After you poach the chicken... Start your rue.  In a heavy bottom pan slowly melt your butter... never put the heat on high... keep on med... after the butter has melted add the garlic and gently cook the garlic for about 1 minute.  Add the flour and whisk that for about 2 - 3 minutes.  This is where it make get a little tricky because I don't measure... raise the heat to med-high and start whisking in the milk about 1/2 cup at a time until you get a nice smooth consistency.... a little thinner than pancake batter. Set it aside when done.  In a large bowl... COMBINE EVERYTHING!!!!! I don't add salt cause I think the cheese makes it salty enough... but I do add lots of pepper... so in your bowl combine chicken, rue, potatoes, spinach or broccoli (or both) and the 2 cheeses.  I spray a big casserole dish with PAM and throw everything in there. I sprinkle extra cheese on top.... Bake covered for about 40-45 minutes... uncover and broil for about 3-5 minutes to get a nice crust.  Let it rest a bit before cutting into it! 

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