Fall is a fantastic season in Nova Scotia, mother nature is on full display and the weather is just right to be outside enjoying it!
Casseroles are a great way to warm your family up after a cool crisp fall day. I don’t make casseroles nearly enough, not sure why, perhaps they get a bad rap as a practical use for leftovers? I think I’ll try making a few this fall!
A good casserole can be as simple canned soup, rice and fresh ingredients or as complicated as a French Cassoulet, no matter what you create on with, it is sure to be hearty, warming and full of flavour.
I put this casserole recipe together using some prepared ingredients; rotisserie chicken, canned beans, alfredo sauce and combining them with some fresh ingredients; carrots, parsnips, parsley, thyme. By using the rotisserie chicken and canned beans I was able to save myself quite a bit of preparation and cooking time in the kitchen. The end results were every bit as rich, creamy and hearty I had hoped!
Chicken Alfredo Casserole
Serves 6
Prep time: 30 minutes
Total time: 70 minutes
1/2 tbsp (8 mL) room temperature butter
1 can (540 mL) Compliments Six Bean Blend, drained and rinsed
½ cup (125 mL) diced carrot
½ cup (125 ml) diced parsnip
¼ cup (63 mL) finely diced onion
¼ cup (63 mL) chopped flat leaf parsley
1 tbsp (15 mL) fresh thyme
1 cooked rotisserie chicken from Sobeys Deli, cooled
1 tub (288 mL) Compliments Alfredo Sauce
1 cup (250 mL) Compliments Chicken Broth, 30% Less Sodium
2 cups (500 mL) seasoned croutons
½ cup (125 mL) finely grated parmesan cheese
- Grease the bottom and sides of a 2 qt (1.9 L) casserole dish with the room temperature butter and set aside. Crush 1 cup (250 mL) of the seasoned croutons in a plastic sandwich bag and mix in the shredded parmesan cheese, set aside.
- In a large mixing bowl combine the beans, carrot, parsnip, onion, parsley and thyme, season well with salt and pepper.
- Clean all the meat from the whole chicken and shred it into bite sized pieces. Mix the shredded chicken and the remaining 1 cup (250 mL) of seasoned croutons into the bean mixture. Whisk together the alfredo sauce and chicken broth and pour over the chicken mixture, blending well.
- Pour the casserole into the prepared dish, sprinkle with the crouton and cheese crumb mixture and bake in 375oF (190oC) pre-heated oven until golden brown and bubbling hot, about 35-40 minutes.
- Let stand for 5 minutes to cool slightly and serve.
Nutritional Analysis per Serving:
Energy: 370 (kcal)
Protein: 24 g
Fat: 15 g
Saturated Fat: 6 g
Cholesterol: 45 mg
Carbohydrates: 35 g
Fibre: 6 g
Sodium: 920 mg
Potassium: 300 mg
When assembling a casserole, don’t let the name throw you off, think of it as a one dish meal.
Happy Cooking!
Chef Ryan Skelton
