We have been doing this weekly food kit thing for the past couple of years, and it is usually pretty spiffy. You check out an on-line menu and make your selection(s) by Friday evening, then come the following Monday, like magic (well, magic with a hit to your bank account) you get all of the stuff to make the meals you have chosen.
Works a treat, and I have learned a few cool tips and tricks.
Usually.
Last week, we were looking forward to blue cheese burgers with hand cut fries, Korean-style Bulgogi meatloaf and, well, some other pretty spiffy looking kits.
What’d we get?
Chicken. Four riffs on chicken and veggies that looked almost as tasty as the instruction cards included.
So, I went to my own files and did a little playing around and, chicken and rice pilaf became a take on my Aunt Buzz’s Swiss Chicken Casserole.
For the win.
INGREDIENTS
•4 cups diced cooked chicken or turkey
•1 cup diced celery
•1 cup diced onion
•2 cups bread cubes
•1 cup mayonnaise
•1/2 cup milk
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your own fave hot sauce, to taste
•1 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp parsley
•1/4 tsp Seasoned Salt
•8 oz. Swiss cheese – cut in thin strips
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat your oven to 350º and apply cooking spray to a casserole dish.
Whisk the milk together with the mayonnaise, Sherry Peppers and hot sauce, and the seasonings in the casserole dish.
Add the chicken, veggies, bread cubes and cheese and stir to combine.
Bake, uncovered, for 30 to 40 minutes, then remove from the oven and let rest for five minutes before serving.
Pretty darned spiffy, if I do say so myself, and a darned sight tastier than the symphony of beige I’d been sent.
By the way, the food kit folx were great about the mix up and credited the entire charge back to my account, so all is well that ends with Aunt Buzz’s Casserole.