Creamy Chicken & Ratatouille Casserole
See my recipes for ratatouille. This recipe is great for leftover veggies and shredded chicken.
Creamy Chicken & Ratatouille Casserole
See my recipes for ratatouille. This recipe is great for leftover veggies and shredded chicken.
Cooking Instructions
- 1
Preheat oven to 350°
- 2
Spray a large casserole dish with non-stick cooking spray.
- 3
Place shredded chicken and ratatouille in casserole dish. Mix together.
- 4
Add cream soup, chicken stock, vinegar, and seasonings.
- 5
Top with french fried onions and sprinkle with cheese.
- 6
Spray aluminum foil with non-stick cooking spray and cover casserole.
- 7
Bake for approximately one hour or until chicken is thoroughly reheated, casserole is bubbling, and onions are crispy. Remove cover during last 15 minutes.
- 8
If onions are not crispy but casserole is ready to eat, place under broiler for 30 seconds to 1 minute to crisp onions.
- 9
Variations; Raw chicken breast or boneless-skinless thighs, vegetable stock, champagne, white vinegar, white wine, white wine vinegar, white pepper, sage, thyme, oregano, basil, parsely, cilantro, scallions, chives, coriander seed, cayenne, crushed pepper flakes, jalapeños, paprika, habanero, bacon, pancetta, shallots, cheddar, swiss, provolone, gruyere, parmigiano reggiano, parmesean, romano, sour cream, creme fraiche, leeks, lemon zest, butter, capers, celery, carrots, cauliflower, mushrooms, mustard, goat cheese, chili powder, Italian seasoning, celery seed, chervil, fines herbes, cream, asparagus, broccoli, dill
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