Wednesday, January 4, 2012

Mediterranean Casserole

I'm always trying to figure out what else I can do with leftover roast chicken besides a batch of chicken salad.  I'm happy that I tried a new dish because it was so delicious!
3 cups chicken, dark and white meat, shredded and/or cut into 1-inch cubes
an assortment of autumn vegetables:  3/4 cup sweet potato, skinned, cross-cut into slices, then into halves
1-2 onion bulbs and greens, sliced
approximately one dozen brussels sprouts, cut into halves
one medium turnip, cross-cut into slices, then cut into halves
one can of soup (I used a type found in Central Market, but I recommend any sort of middle eastern or mediterranean-seasoned soup).
olive oil for sauteing vegetables.
Garam masala (click link for recipe on this blog, or use purchased)

In a nonstick pan put about 2 tablespoons olive oil.  Once warm add the vegetables and saute until slightly browned and fragrant.  Add about 1 to 2 teaspoons garam masala (or to taste).
While vegetables are browning, preheat oven to 350.  Arrange shredded chicken in the bottom of a cast-iron enamel (or glass) dish that has been coated with oil.  Once vegetables are slightly browned and fork-tender, spread evenly over the chicken.
Spread soup over the top of the ingredients.  If the soup requires some liquid for smoothness, add sparingly.
Bake approximately 20-25 minutes.

This dish was wonderful:  tasty, fragrant, and perfectly satisfying.  This would be very tasty as a vegetarian dish, as well.  Try it!  I served it with a salad and fresh fruit cut into slices.  Delicious!