Dec 22, 2011

Mish-Mash Casserole

Raided my pantry after watching a cooking session on the local news, to see what I had and could modify to fill my belly. And got the name from a very close Companion of mine, Elektra Q-Tion. Thank you for the name suggestion, it was PERFECT for this dish.

Okay, to cut it to the bottom line for this recipe.

  • 3 boneless, skinless chicken breasts
  • Vegetable broth bouillon cube
  • 1 can (10.5 oz) Creme of Mushroom Soup
  • 1/2 can (from soup) of milk
  • 3 slices of Muenster cheese
  • 4 hash brown patties
  1. Boil the chicken breasts for 25 minutes in the vegetable broth, to make sure they are cooked.
  2. Use an 8x6x2 Pyrex casserole dish, by oiling the inner surface to prevent sticking
  3. Mix the creme of mushroom soup and milk in a bowl.
  4. Preheat the toaster oven to 400 F.
  5. When chicken is done boiling, cut it into bite size pieces, using a knife similar to the one in the picture at the right.
  6. Place them in the casserole dish.
  7. Cover with soup/milk mixture
  8. Place the cheese over this.
  9. Lay the hash brown patties over it.
  10. Bake in the toaster oven for 15 minutes.
  11. Turn patties over, and bake for another 10 minutes.
  12. Enjoy!!!
Use a flat spatula or tongs to flip over the hash browns, and use the spatula to "cut them up" when you place it all on the plate. You could add a can of drained peas to the soup/milk mixture to make it more of a casserole, or serve them on the side. It is VERY filling and yummy. Add Tabasco or fresh ground black pepper to enhance the flavor.

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