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Deer hunting opener will soon be here.
These recipes use a rotisserie chicken as the basis for cozy casserole recipes to save time in the kitchen. These filling casseroles will warm up hungry hunters coming in from the field or make dinner preparation easier on a busy night.
These recipes are from “15 Cozy Casseroles You Can Make With Rotisserie Chicken” from eatingwell.com
Chicken Parmesan Casserole
8 oz. whole-wheat rotini
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4 Tbsp. extra-virgin olive oil, divided
1 cup chopped onion
28-oz. can no-salt-added crushed tomatoes
1 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. crushed red pepper
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2 cups shredded cooked chicken
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp. chopped parsley
Preheat the oven to 400 degrees. Lightly coat an 8-inch-square baking dish with cooking spray.
Bring a large saucepan of water to a boil. Add rotini and cook according to package directions. Drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add tomatoes, garlic powder, basil, oregano, salt and crushed red pepper; bring to a simmer. Cook, stirring, until thickened, about 5 minutes. Stir in chicken and the cooked rotini. Transfer to the prepared baking dish and top with mozzarella.
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Stir panko, Parmesan, parsley and the remaining 2 tablespoons oil together in a small bowl. Sprinkle over the casserole. Bake until hot and the topping is golden, 25 to 30 minutes.
Chicken Enchilada Skillet Casserole
2 Tbsp. olive oil
1 cup fresh or frozen corn kernels
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced onion
5-oz. package baby spinach
2-1/2 cups shredded cooked chicken breast
8-oz. pouch red or green enchilada sauce
1-1/4 cups prepared fresh salsa
5- or 6-inch corn tortillas, cut into 1-inch-thick strips
1-1/2 cups shredded reduced-fat Cheddar cheese
1 cup coarsely chopped grape tomatoes
1/4 cup chopped fresh cilantro
Preheat the oven to 350 degrees.
On the stovetop, heat oil in a large ovenproof skillet, such as cast-iron. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes. Gradually add spinach in batches. Cook, stirring frequently, until wilted, 1 to 2 minutes. Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle it with cheese.
Transfer skillet to the oven and bake until bubbly, about 15 minutes. Top the casserole with tomatoes and cilantro.
Curry Chicken Pot Pie
2 Tbsp. unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1 tsp. curry powder
1/4 tsp. salt
2 cups chopped cauliflower
1 cup frozen peas and carrots
1/4 cup all-purpose flour
1/3 cup heavy cream, divided
2 cups low-sodium chicken broth
1-1/2 cups shredded cooked chicken
1 store-bought pie crust to roll out and put on top of the pie (NOT the kind in a pie pan)
Preheat the oven to 400 degrees. Melt butter in a medium saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, curry powder and salt and cook for 1 minute. Stir in cauliflower and peas and carrots. Sprinkle flour over the vegetables and stir to coat. Set aside 1 tablespoon cream, then stir in the remaining cream, along with broth and chicken (or turkey).
Cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Transfer to a 9-inch deep-dish pie pan. Refrigerate, stirring occasionally, until cooled, about 10 minutes.
Spread the filling evenly. Lay pie crust over it and fold the edges under to fit the pan. Crimp the edges with a fork. Use a sharp knife to make a few slits in the crust. Brush with the reserved 1 tablespoon cream.
Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.
