Wednesday, October 26, 2011

Chickie Casserole

This weekend was a busy, crazy blur.  A very very fun blur, but blurring can be exhausting!  So, Sunday night the last thing I wanted to do was be on my feet cooking for another hour.  Yes, sometimes even I don't feel like hitting the pots!  So, I went looking for quick inspiration, and found a recipe in Cooking Light that I loosely based this recipe on.

I love recipes that are versatile and quick*. And healthy! Its fairly low in fat and calories and gets a huge flavor boost from a hit of Swiss cheese on top. Scrumptious! Oh, and this is a ton 'o food.  It made enough for me to have leftovers for 3 days.  No offense chickie casserole, you were delicious and very good to me, but its time for something new tomorrow.  Ta ta!

*disclaimer: this is quick to assemble, but it does need to bake for 45 minutes. So, you know, quick and then not quick.

Chickie Casserole



1 lb ground chicken
1 tsp chili powder
1 tsp oregano
1 tsp garlic powder
1 Tbsp olive oil
1 large yellow onion, chopped
6 oz cremini mushrooms, sliced
4 Yukon gold potatoes, chopped into 1" cubes
1 tsp kosher salt
1/2 cup chicken broth
1 cup shredded Swiss cheese


Preheat oven to 400F.  Heat a large skillet over medium-high heat, add ground chicken and spices.  Cook, stirring occasionally, about 7 minutes, or until browned and cooked through.  Remove chicken from pan.

Add olive oil and then onions to pan and cook, stirring occasionally, for about 5 minutes.  Add mushrooms and cook an additional 5 minutes or until mushrooms start to become tender.  Add potatoes and salt and cook until potatoes begin to brown, about 6 minutes.  Add chicken and broth to pan and remove from heat.

Pour mixture into a lightly oiled casserole dish and then top with Swiss cheese.  Cover and bake for 30 minutes, then remove the cover and bake an additional 15 minutes or until potatoes are cooked through and cheese begins to brown.

Eat it!

MAKE AHEAD: After pouring chicken & potato mixture into casserole dish, cover and put in fridge until ready to bake.  Grate cheese over the top just before putting in the oven.  Bake as directed above, adding additional minutes as necessary until cooked through.


  1. I know what you mean about not wanting to eat today's leftovers tomorrow.

    That Swiss cheese topping is the best!

  2. I love quick and easy recipes to they are perfect for busy moms :) This looks tasty. I never do leftovers it's not my thing lol my husband thinks I'm crazy but I have to re invent it into something else. :)

  3. Mmm, looks perfect, and I love that it's fairly good for you and easy to make! :) Great post, thanks for sharing!

  4. I could eat a bowl of this right now! Perfect for making ahead at the weekend and then just finishing in the oven after work on Monday :)

  5. Sounds perfect! Like the first picture with the mushrooms!

  6. This sounds so good. I am a big fan of the chicken-mushroom combination.

  7. I love chicken casseroles! This looks like a good one, too. Yum!


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