Friday, July 29, 2016

Foodie Fridays: Chicken, Broccoli, and Egg Casserole


Our hen, Dixie, is laying eggs again.  After having gone broody for more than a month, she is back to laying with a vengeance, so once again I am trying to find new recipes that use lots of eggs!  Today's recipe is based on one I found called Chicken and Cheese Breakfast Casserole.  I used broccoli instead of the vegetables listed in the original recipe, and changed the seasonings, but the basics are the same (you could also substitute ham or sausage for the chicken).  This dish works for lunch or dinner as well, so I decided to alter the name slightly.  Bring on those eggs, Dixie, because I can handle them with this recipe!

Chicken, Broccoli, and Egg Casserole

8 eggs
2 T. milk
1 1/2 C. shredded cheese (use whatever type you like best)
2 tsp. dried fines herbes*
1/2 tsp. salt
2 C. diced cooked chicken
2 C. chopped cooked broccoli
2 T. butter, melted
1/2 C. panko bread crumbs

Beat the eggs with the milk until well blended.  Stir in 1 C. of the cheese with the fines herbs and salt.  Add the chopped chicken and broccoli.  Pour the mixture into a greased 7x11-inch baking dish.

Combine the melted butter and panko.  Sprinkle the remaining 1/2 C. cheese over the casserole.  Top evenly with the panko mixture.

Bake at 350 degrees for 40-45 minutes until the center is set (no longer runny).  Allow to cool slightly before slicing.  Serves 8.

*Fine herbes can be hard to find (I use Spice Islands Fines Herbes), but Italian seasoning is a good substitute.

Don't just stand there, Dixie, get to work!
             

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