About the Recipe
This casserole is a Food Lab inspiration born of a desire to make something completely different with chicken. After the first iteration, my wife and I agreed it was a hit. I love letting my imagination guide me when creating new and inspired dishes like this one. Whenever they turn out well, they make it into this blog. When they don't, I learn from the experience and have no regrets for having tried.
Ingredients
630 grams of raw chicken breasts
500 grams of spinach
1 ½ cups of crumbled feta cheese
1 cup of plain breadcrumbs
¼ cup + 1 teaspoon of salted butter
¼-½ cup of very sharp cheddar cheese
3-4 yellow potatoes
½ a green bell pepper
½ a red bell pepper
2 sticks of celery
3 medium sized carrots, peeled
â…“ of a green cabbage
1 medium sized yellow onion
3 cloves of garlic, finely chopped
1 x 26 gram envelope of Knorr Hollandaise Sauce Mix (or other brand)
4-5 shakes of ground white pepper
¼ teaspoon of ground black pepper
1 teaspoon of BBQ seasoning
1 tablespoon of Chicken Bovril (or other brand of chicken bouillon concentrate)
Preparation
Preparing the Vegetables
Coarsely chop the following vegetables:
½ a green bell pepper
½ a red bell pepper
2 stick of celery
3 medium sized carrots, peeled
â…“ of a green cabbage
1 medium sized yellow onion
Put all the vegetables in a food processor with the cutting blade attached.
You may have to do this in two batches as there may be too many vegetable for your food processor’s capacity.
Pulse until all the vegetables are finely chopped.
Put the chopped vegetables in a large mixing bowl.
Preparing the Chicken
Cut the chicken breast into 2-3 cm cubes (approximately 1 inch).
Put the chicken pieces in the food processor and pulse until it is like a paste.
Add the processed chicken in the mixing bowl with the processed vegetables.
Add the following ingredients:
1 ½ cups of crumbled feta cheese
1 cup of plain breadcrumbs
3 cloves of garlic, finely chopped
1 x 26 gram envelope of Knorr Hollandaise Sauce Mix (or other brand)
¼ teaspoon of ground black pepper
1 teaspoon of BBQ seasoning
1 tablespoon of Chicken Bovril (or other brand)
Mix by hand until all the ingredients are well blended.
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Preparing the Potatoes
Cut the potatoes into small cubed (approximately 1 cm square).
Rinse the potatoes and put them in a saucepot.
Add enough cold water to completely cover the potatoes.
Bring to a boil and then continue cooking for 3 minutes.
Drain the partially cooked potatoes.
In a mixing bowl, combine ¼ cup of butter, a few shakes of white pepper and ¼-½ cup of very sharp cheddar cheese. You can add as much cheese as you like, it will just be better.
Add the cooked and drained potatoes and mix until all the cheese and butter are melted and well distributed.
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Preparing the Casserole
Butter the bottom and edges of a 9 x 13 casserole dish. You will need approximately 1 teaspoon of butter.
Cover the bottom of the buttered pan with well drained spinach (500 grams).
Cover the spinach with the chicken and vegetable mixture.
Cover the chicken and vegetable layer with the diced potato preparation.
Preheat the oven to 350˚ F (176˚ C)
Roast, uncovered for approximately 90 minutes.
The potatoes should have a nice browned color to them.
Remove from oven and let stand for 5 minutes before serving.
