….or should this be called chicken for days?
I used to think we needed to buy one of those rotisserie chickens at the grocery store to have easy chicken dinners, but have you ever noticed that those are like the smallest chickens ever for more money?
With the bulk chickens at Whole Foods that I pop in the freezer, I either thaw in the fridge (if I remember!!) or in cold water in the sink then cook up with a variety of recipes like Mad Hungry’s flat roast chicken or the newest Chicken with Mustard from Sur La Table.
After the first dinner, there is always plenty of leftover chicken to use in other recipes. This week I made chicken tacos + the most amazing chicken casserole.
There was plenty of sauce leftover from the Chicken with Mustard, so I saved it in one of our Duralex containers separate from the leftover chicken in case I wanted to use it differently.
Inspired to create an easy Monday night dinner, I opted to shred up the remaining chicken breast, cook up the remnants of a box of pasta from G-d knows when, chop up a leftover red onion, toss that all together in a bowl, and top it with TWO kinds of CHEESE – shredded cheddar and pecorino romano. For good measure, I added a bit of chicken broth although it turned out to be a little too brothy so we left some of that in the pan after it cooked.
Cheesy Chicken with Mustard Casserole
1 cooked chicken breast shredded
Leftover sauce from Chicken with Mustard
2c cooked pasta
1/2 chopped red onion
1/2c chicken broth (if available)
Shredded cheddar cheese to taste, add pecorino or parmesan if you have on hand.
Preheat oven to 350. Toss the chicken, sauce, pasta and red onion in a bowl until well coated. Put in 8in ceramic or glass baking dish. Top with cheese. Bake for 30-40 min until heated thru and cheese is golden and bubbly
Yah, so this is what we would call winner, winner, chicken dinner!