Kabocha Squash, Sausage, & Cornbread Gratin

I am in love with kabocha squash- it is just so creamy and sweet. This dish may be the ultimate autumn casserole. It was a little bit involved to prepare but the results were worth every minute.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I slightly modified the proportions and method. Fabulous!

4 to 6 servings
  • 1 small to medium kabocha squash
  • 7 large garlic cloves
  • 3 6-inch-long rosemary sprigs
  • ½ cup heavy cream
  • Kosher salt
  • freshly ground black pepper
  • 1 bunch Tuscan kale (I used a 10 oz bag), ribs removed and torn into 1-2″ pieces (about 8 cups)
  • 2 medium shallots
  • 1 pound fresh pork sausage, such as sweet Italian (about 4 links)
  • 2 cups crumbled cornbread, from a 6×4 inch piece
  • 2 T unsalted butter
  • 1 T olive oil
  1. Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
  2. Position a rack in center of oven; preheat to 400°, preferably on convection.
  3. Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon; discard. Cut squash into 1″-thick slices. Using your knife, slice off the tough peel and layer of light green flesh beneath.
  4. Smash the garlic cloves with the side of the knife and remove peel.
  5. Combine squash, garlic, rosemary sprigs, heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 20-25 minutes.
  6. Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch; discard stems. Tear leaves into 1″–2″ pieces (you should have about 8 cups).
  7. Peel 2 shallots and thinly slice crosswise.
  8. Use the tip of your knife to prick the sausages all over in several places.
  9. Crumble cornbread into coarse crumbs (you should have about 2 cups).
  10. When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon or a potato masher until no distinct pieces of squash remain. Season with salt and pepper.
  11. Wipe out pot with paper towels and heat over medium. Add butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes.
  12. Add kale to the pot, a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes; season with salt and pepper.
  13. Transfer to kale to the bowl with squash, then fold to incorporate.
  14. Heat the olive oil in the same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).
  15. Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top. (I coated the baking dish with cooking oil spray.)
  16. Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
  17. Heat the drippings remaining in the saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture; season with more salt and pepper.
  18. Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), about 15 minutes.
  19. Let cool 5–10 minutes before serving.
Advertisements

Italian Potato-Pasta Soup with Greens

My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂

This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.

  • 3 tablespoons extra-virgin olive oil, more for garnish
  • 2 cups+ diced onion (I used 1 1/2 large onions)
  • 1 cup diced carrot
  • 1 cup diced fennel or celery
  • coarse salt and freshly ground black pepper
  • 1 bay leaf
  • 1 large thyme sprig or 1/2 tsp dried thyme
  • 5 large garlic cloves, minced
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • parmesan rind, optional
  • 3 quarts/12 cups chicken broth, vegetable broth or water (I used  2 quarts of homemade turkey stock and 1 quart of chicken stock)
  • 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
  • 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
  • ½ pound dried pennette, orecchiette or other small pasta
  • juice of 1 lemon
  • 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
  • freshly grated Parmesan cheese, for garnish
  1. In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
  2. Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
  3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
  4. Add the fresh lemon juice and stir to incorporate.
  5. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.

Note: If making ahead of time, do not add the pasta until reheating.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Wild Rice & Mushroom Casserole

This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.

The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).

This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.

Yield: 12 servings

  • 2 ¼ cups vegetable, mushroom or chicken stock
  • coarse salt
  • 1 ¼ cups wild rice, rinsed
  • 9 t0 10 tablespoons extra-virgin olive oil, more as needed
  • 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
  • 3 leeks, white and light green parts only, thinly sliced
  • 1 celery heart or 2 fennel bulbs, trimmed and chopped
  • 5 ounces mixed baby kale, chard, and spinach
  • 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
  • ½ tablespoon tomato paste
  • teaspoon red pepper flakes
  • (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
  • 1 chipotle chile in adobo sauce (about 2 tsp)
  • tablespoons freshly squeezed lemon juice
  • cup chopped fresh cilantro (or basil)
  • cup chopped fresh parsley
  • 1 1/4 cups panko or coarse bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon finely grated lemon zest
  • cup grated Parmesan cheese, optional
  1. Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  2. Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
  3. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
  4. In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
  5. Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  6. Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
  7. In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
  8. Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
  9. In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  10. Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Leek, Tomato, & Farro Soup with Pancetta

This hearty soup had more of a stew-like consistency. We ate it with a huge green salad and sliced sourdough baguette. It was an incredible meal on a cold night. We devoured it. 😉

This recipe was adapted from Dinner: Changing the Game by Melissa Clark. I doubled the recipe, decreased the pancetta, increased the garlic, used whole San Marzano tomatoes, and added stock and water to adjust the consistency. Great.

Yield: Serves 10-12

  • 8 oz pancetta, diced
  • 4 T extra-virgin olive oil
  • 3-4 leeks (white and light green parts only), cleaned and thinly sliced
  • 2 large celery stalks
  • 2 large carrots (I used purple and orange rainbow carrots)
  • 6-7 large garlic cloves, finely chopped
  • 6 sprigs fresh thyme, plus more for serving
  • 2 sprigs fresh rosemary
  • 17-18 oz (about 3 cups) Farro (I used Trader Joe’s 10-minute Farro)
  • 2 28-oz cans whole San Marzano tomatoes, with juice, diced
  • 2 tsp coarse salt
  • freshly ground black pepper
  • 1-3 cups water or chicken stock, as desired to adjust consistency
  • coarsely grated Parmigiano-Reggiano cheese, for serving
  • chopped fresh parsley, for serving
  1. Heat a large pot over medium heat. (I used an enameled cast iron pot.)
  2. Add the pancetta and cook until it is well browned and crisped, 5 to 10 minutes. Using a slotted spoon, transfer the pancetta to a  paper-towel-lined plate. (Leave the rendered fat in the pot.)
  3. Add the olive oil to the pot, stir in the leeks, celery, and carrot. Cook, stirring occasionally, until the vegetables have softened, 7 to 10 minutes; stir in the garlic for the last minute.
  4. Add the thyme and rosemary sprigs, farro, tomatoes, salt, and a generous grind of black pepper.
  5. Bring to a simmer and cook until the farro is almost tender, about 20 minutes.
  6. Stir in the pancetta and simmer for 5 to 10 minutes more.
  7. Adjust the consistency with water or stock, as desired.
  8. Ladle the soup into warmed bowls, discarding the herb sprigs. Top with shredded cheese and a sprinkling of thyme or parsley.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Coarse Mustard & Brown Sugar Glazed Pork Tenderloin

This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.

This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.

Yield: Serves 6

  • 2 pork tenderloins (about 2 1/2 pounds total)
  • 6 tablespoons light brown sugar
  • 4 tablespoons whole grain mustard
  • 4 teaspoons chopped fresh rosemary
  • 4 tablespoons dry sherry

  1. Pat the tenderloins dry with paper towels.
  2. Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
  3. Drain pork of excess marinade and season with salt and pepper.
  4. Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
  5. Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Chicken & Wild Rice Casserole

Woo hoo! I’m excited to share that I am co-hosting Angie’s Fiesta Friday #109 this week with lovely Lily of Little Sweet Baker. Fiesta Friday is my absolute favorite online party. I get so many fabulous recipe ideas every week! It’s also a great place to meet other bloggers.

I’m bringing this gigantic potluck casserole to share with everyone. This recipe was adapted from Food and Wine, contributed by chef Gavin Kayser of Spoon and Stable in Minneapolis.

This dish has it all. It has layers of tender wild rice, loads of Swiss chard sautéed with shallots and garlic, creamy mushroom-herb sauce, and chicken tenderloins. Because it can be baked a day ahead, it would be perfect to bring to a potluck dinner. It might be the most elegant casserole I’ve ever made!

Yield: Serves 8 to 10

Time: about 2 1/2 hours

For the Wild Rice:

  • 1/2 pound wild rice (1 1/2 cups)
  • 1 medium carrot, finely chopped
  • 1 small onion or 1/2 of a large onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 bay leaf
  • 1 thyme sprig
  • coarse salt
  • freshly ground black pepper

For the Swiss Chard:

  • 3 tablespoons grapeseed or canola oil
  • 1 large shallot, minced
  • 2 large garlic cloves, minced
  • 3 pounds Swiss chard, stems discarded and leaves coarsely chopped (I used 2 bunches of green chard and 1 bunch of rainbow chard.)

For the Mushroom Sauce:

  • 1/4 cup grapeseed or canola oil
  • 1 1/2 pounds cremini mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1/2 small onion, finely chopped
  • 1 small celery rib, finely chopped
  • 4 garlic cloves, minced
  • 3 thyme sprigs
  • 1 1/2 teaspoons minced rosemary
  • coarse salt
  • freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock or low-sodium broth
  • 1/2 cup heavy cream

To Finish the Dish:

  • 2 pounds thinly sliced chicken, pounded 1/4 inch thick (I used 14 chicken tenderloins)
  • 1 1/2 cups panko
  • 3 tablespoons unsalted butter, melted
  • chopped parsley, for serving

Make the Wild Rice:

  1.  In a large saucepan, combine all of the ingredients with a generous pinch each of salt and pepper.
  2. Cover with water and bring to a boil over high heat. Simmer over moderate heat until the rice is tender, about 1 hour. Drain well.

Cook the Swiss Chard:

  1. Set a rack over a large rimmed baking sheet.
  2. In a pot, heat the oil. ( I used a Dutch oven.)
  3. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 1 to 2 minutes.
  4. Add the Swiss chard in large handfuls, letting each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 8 to 10 minutes.
  5. Spread the chard out on the rack to drain and let cool completely. Squeeze out any excess water.

Make the Mushroom Sauce:

  1. In a large, deep skillet, heat 2 tablespoons of the oil until shimmering.
  2. Add half of the mushrooms and cook over moderately high heat, undisturbed, until browned on the bottom, 5 minutes. Cook, stirring, until the mushrooms are tender and browned all over, 5 minutes longer; transfer to a plate.
  3. Repeat with the remaining oil and mushrooms.
  4. Wipe out the skillet and melt the 2 tablespoons of butter in it.
  5. Add the onion, celery, garlic, thyme, rosemary and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are just starting to brown, about 8 minutes. Stir in the mushrooms.
  6. Sprinkle the flour over the vegetables and cook, stirring, until incorporated, about 2 minutes.
  7. Gradually whisk in the stock and bring to a boil, stirring frequently. Reduce the heat to moderate and simmer, stirring occasionally, until the sauce is thickened and no floury taste remains, about 7 minutes.
  8. Stir in the cream and season the sauce with salt and pepper.

Finish the Dish:

  1. Preheat the oven to 375°. Lightly coat the bottom of a 9-by-13-inch or 4-quart baking dish that’s at least 2 inches deep with cooking oil spray.
  2. Arrange half of the chicken in the bottom of the prepared baking dish.
  3. Scatter half of the Swiss chard over the chicken, followed by half of the wild rice and half of the mushroom cream sauce.
  4. Repeat the layering once more with the remaining chicken, greens, rice and sauce.
  5. In a medium bowl, toss the panko with the 3 tablespoons of melted butter and sprinkle evenly over the casserole.
  6. Cover with foil and bake for about 35 minutes, until bubbling.
  7. Uncover the casserole and turn on the broiler. Broil 6 inches from the heat until the panko is lightly browned, about 3 minutes.
  8. Let stand for 10 minutes. Garnish with chopped parsley and serve.

Note: The baked casserole can be cooled down and refrigerated overnight. Reheat gently and crisp the panko under the broiler before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,119 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: