Grilled Chicken Casserole
This is one of my favorite recipes to eat for days. The beautiful thing about casseroles is that side dishes aren't really necessary. That makes clean up quicker and potentially saves time on cooking. I like to cook one big meal per week that stays well in the fridge, so I can eat healthy and not have time tied up in the kitchen every day. Use what vegetables you have available. You're going to love this!
Ingredients
- 1 to 2 lbs. chicken (breasts or boneless thighs)
- 1 onion (I prefer yellow sweet onions - pick the flatter ones!)
- 1 bell pepper
- 1 jalepeΓ±o
- 3 leaks
- 3 carrots
- 2 celery sticks
- Small package of chopped mushrooms
- 3 garlic cloves
- 1 tbsp duck fat
- 2 cans cream of chicken and herbs soup
- 1 can cream of mushroom soup
- 1 cup panko crumbs
- 1 cup grated Romano cheese
- 1 cup Oaxaca cheese
Directions
Get the grill started and adjust the air or gas to reach 350F-400F. While the grill is heating up, salt and pepper both sides of the chicken. Chop the vegetables (except garlic) and set them aside in a mixing bowl. Place the chicken on the grill over the fire. Set a timer to flip after 7 minutes. Heat the duck fat in a large skillet over medium-high heat. Once hot, dump the vegetables into the skillet, salt & pepper, and stir to cover with the sizzling hot duck fat. Stir for even cooking.
Flip the chicken on the grill. Set another timer for 7 minutes. The chicken should have grill marks. Grate or press the garlic into the vegetables. Continue to stir fry the vegetables until the carrots are tender. Once achieved, turn off the heat and cover. Take the chicken off the grill and allow it to rest in foil for 5 minutes. Keep the grill hot! Meanwhile, pour the cans of soup into a foil casserole dish, mix well, and sprinkle half of the Oaxaca cheese over the soup.
Take the chicken out of the foil and chop it. It's okay if the chicken isn't cooked all the way yet! Pour any remaining juice from the foil into the casserole dish. Add the chopped chicken to the vegetables along with the rest of the Oaxaca and stir together. Add the chicken, veggie, and cheese mixture into the casserole dish evenly. Press it down into the soup. It's okay if the soup doesn't come all the way to the top. It will while it cooks!
Mix together the panko & Romano and spread it evenly over the top of the casserole. Cover the casserole dish with a sheet of foil and place it to the side of the grill away from the flame (if possible). Allow the casserole to cook on the grill for 30 minutes covered to allow all the flavors to come together. Then, uncover and allow to grill for an additional 10 minutes. During this time, turn on the oven to broil at 450F. Place grilled casserole in the oven until the top is brown. Enjoy!
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