Casseroles
are a staple at potlucks and family gatherings. A casserole, from the
French word for "saucepan",
is a large, deep dish used both in the oven and as a serving vessel. The word
is also used for the food cooked and served in such a vessel, with the cookware
itself called a casserole dish or casserole pan. In British English, this
type of dish is frequently also called a bake, coinciding with the
cooking technique used to cook casseroles.
Casseroles
usually consist of pieces of meat (such as chicken) or fish (such as tuna),
various chopped vegetables, a starchy binder such as flour, potato or pasta, and,
often, a crunchy or cheesy topping. Liquids are released from the meat and
vegetables during cooking, and further liquid in the form of stock, wine, beer
(for example lapin à la Gueuze), gin, cider, or vegetable juice may be
added when the dish is assembled. Casseroles are usually cooked slowly in the
oven, often uncovered. They may be served as a main course or a side dish, and
may be served in the vessel in which they were cooked.
A
characteristic method of preparing casserole in the United States, particularly
in the Midwest and the South, and in parts of Canada, is to use condensed soup, especially cream of
mushroom soup. Examples of casseroles prepared in this manner are tuna casserole (with canned tuna,
cooked pasta, sometimes peas, and cream-of-mushroom soup) and green
bean casserole (green beans with cream of mushroom soup, topped with
french fried onions). A similar staple food, macaroni and cheese, can also be prepared as a casserole.
In
Minnesota and North Dakota where they are one of the quintessential foods of
the region, casseroles are called hotdish.
The potato casserole Janssons frestelse is a legacy of the Scandinavian
immigrants of the area.
Types
of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie,
gratin, rice or macaroni timballo, and carbonnade.
A distinction can be made between casseroles and stews: stewing is a
cooking process whereby heat is applied to the bottom of the cooking vessel
(typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where
heat circulates all around the cooking vessel. Casseroles may be cooked covered
or uncovered, while braises are typically covered to prevent evaporation.
This is a smart and speedy way of transforming
leftover roast chicken into a completely new dish. To accompany all that sweet
and creamy sauce, I love to serve mashed potato, pilaf rice or even just plain boiled rice. You can leave out the cream entirely, if
you prefer.
Serves 4
INGREDIENTS:
2 tbsp olive oil
15g (½oz) butter
2 large shallots, peeled
and chopped
250g (9oz) button
mushrooms, sliced
125ml (4½fl oz) white
wine
1 × 400g tin of
chopped tomatoes or 400g
(14oz) ripe tomatoes,
peeled and chopped
1 tbsp tomato paste or
purée
1 tsp sugar
2 large sprigs of
tarragon and 2 tbsp chopped tarragon for sprinkling Salt and freshly ground
black pepper
400g (14oz) raw or
cooked chicken (see here), cut into roughly 1 × 2cm (½ × ¾in) pieces
100ml (3½fl oz) double
or regular cream
PROCEDURE:
It’s
important to use a wide enough pan
that when you cook the shallots and mushrooms they go brown. If the pot is too small, they won’t
brown properly and you’ll lose some of that lovely flavor.
1) Place a wide frying
pan or medium-sized saucepan on a medium heat. Add the olive oil and butter and
when the butter has melted, add the shallots and mushrooms.
3) Add the wine with the
tomatoes, tomato paste or purée, sugar and sprigs of tarragon. Season with salt
and pepper, then bring to the boil.
4) Reduce the heat and
simmer for 15 minutes.
5) Add the raw chicken
(if using) and the cream, then bring back up to a simmer and continue to simmer
for 10 minutes or until the chicken is cooked through. If using cooked chicken,
simmer for 5 minutes or until heated through.
6) Remove the tarragon
sprigs, then sprinkle over the chopped tarragon and serve.
You can keep this in
the fridge for up to three days, but if you do plan on making it ahead, then
still add the chopped tarragon just before serving.
This recipe could
easily be halved if cooking for fewer people, or if you have a large enough pot
you could multiply the quantities.
Try this recipe some other time... Gourmet Adzuki Bean Soup- Healthy Recipes.
Bookmark it on your browser so that you can come back later. :-)
Calorie Counter- Chicken Casserole
Chicken & Turkey
D Grade
360 Calories
Nutrition Facts
Serving Size 1 cup
(253 g)
|
Per Serving
|
% Daily Value
|
|
Calories 360
|
|
|
Calories from Fat
144
|
|
|
Total Fat 16.0g
|
25%
|
|
Saturated Fat 6.0g
|
30%
|
|
Cholesterol 55mg
|
18%
|
|
Sodium 1090mg
|
45%
|
|
Carbohydrates 34.0g
|
11%
|
|
Dietary Fiber 1.0g
|
4%
|
|
Sugars 5.0g
|
|
|
Protein 19.0g
|
|
|
Vitamin A
|
15%
|
|
Vitamin C
|
4%
|
|
Calcium
|
4%
|
|
Iron
|
10%
|
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