I made a dinner last night (and lunch for the rest of the week) that was my first attempt at an easy “chicken casserole” (inspired by @ekedolphin ‘s post last week).
Sautéed onion, carrot, celery
Chopped and cooked lamb harissa sausage
One rotisserie chicken, mostly de-skinned and chopped
One can of condensed cream of mushroom soup
1/3 cup of sour cream
1/2 cup of milk
Spices/herbs: black pepper, thyme, turmeric, paprika, a very small amount of ginger powder, and an imperceptible amount of nutmeg.
That all got mixed together (whisked the soup, dairy, and spices, then added the veggies and meat), put in a baking dish, and topped with a package of dry stuffing that had been tossed with a stick of melted butter.
20 min in the oven under foil, and then 20 min with the foil off.
Verdict: I’m enjoying it, but it’s a little low on flavor.
Changes for next time:
- Add chicken or veggie stock instead of milk
- More vegetables. I was going to add frozen peas, but then forgot
- Add some salt (I was afraid of over-salting because of the stuffing mix and pre-seasoned chicken, but I under-did it)
- The stuffing topping was quick and easy, but I didn’t love it. I might re-think that by doing my own breadcrumb/spice mix