I found two packages of frozen chicken breasts that were more than a year old in my freezer.
I decided to cook them sous vide in their original packaging and make a chicken casserole.
I settled on a modified version of Larry Wolfe's Southern Baked Chicken Casserole.
Ingredients4 cups of cooked shredded chicken breast or any type of chicken meat
2 Tablespoons butter, divided (you may want to add more at step 5—go ahead, it won't hurt)
1 Tablespoon oil
1 Tablespoon minced Garlic
1 Cup sliced mushrooms
1 Finely chopped sweet onion
1 10-ounce jar of Mezetta Roasted Red Bell Peppers (≈1 cup)
1 Finely chopped celery stalk
¼ Cup all-purpose flour
1½ Cup whole milk
2 Teaspoons hot sauce (optional)
½ Cup mayonnaise
1 Sleeve crushed Ritz crackers
Directions- Preheat the pit to 350°F.
- Add the oil and one tablespoon of butter to a large skillet over medium high heat.
- Add the onions, celery, garlic and sauté them for 2-3 minutes.
- Add another tablespoon of butter and the mushrooms and sauté the mushrooms for another 2-3 minutes.
- Mix in the flour until well combined and cook it for a minute. Be cautions with this step. Add the milk if it appears to burn.
- Mix in the milk and bring it to a light boil.
- Add the optional hot sauce, peppers and salt and pepper to taste.
- Turn the heat off, mix in the mayonnaise and chicken.
- Sprinkle crushed Ritz crackers on top and bake for 45 minutes or until golden brown and bubbly.
- Let it rest 10-15 minutes before serving.
Done.
Ready to serve.
The hint of wood smoke was a welcome addition.
