This has all of the flavours with a lot less fuss. A client needed a quick and “elegant” casserole for a potluck dinner and loved the classic version of this. They were the “star” of the evening.
4 cups/1 liter poached chicken, cut into 1/4 inch/6mm pieces
3 cups/675 turkey ham, cut into 1/4 inch/6mm pieces
1 1/4 cup/280g dairy free shredded Swiss or Provolone cheese
1 cup/225ml chopped onion
1/4 cup + 2 teaspoon/70ml butter substitute or olive oil
3 tablespoons/45ml potato or corn starch
2 cups/500ml rice, soy or almond milk
11/4 teaspoon/6ml dry dill
1/8 teaspoon/.5ml dry mustard
1/8 teaspoon/.5ml ground nutmeg
1/8 teaspoon/.5ml ground mace
1 cup/225ml crisped rice crumbs
1 teaspoon/5ml dried Italian Spices
1 teaspoon/5ml paprika
1 teaspoon/5ml chile powder
Preheat oven to 350F/176C/GasMark4
In a large bowl, combine chicken, ham and 1 cup/225g of shredded cheese. In a saucepan, sauté onion in 1/4 cup/60ml of butter substitute or oil until translucent (5-7 minutes). Add starch to milk. Pour into onion mixture, whisking constantly until thickened. Bring to a simmer (1 minute). Add dill, mustard, nutmeg and ground mace. Mix well and add to chicken mixture. Pour into a casserole dish.
Mix rice crumbs with Italian spices, paprika and chile powder. Sprinkle over the top of the chicken mixture. Bake for 30 – 40 minutes or until crumbs are golden brown.
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