Autumn Casserole

Name: How to cook Autumn Casserole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Nicole Garito Mondano

Autumn Casserole

Ingredient

Food ration :

8 servings

Cooking time :

30 mins

1 lb

Boneless chicken breasts chopped

Balsamic vinegar (reduced to 1/2 cup)

2 tbsp

Whole wheat seasoned breadcrumbs

1/4 cup

Cooking instructions

* Step 1

Boil water for noodles

* Step 2

Season squash with olive oil, garlic powder, salt, pepper, and paprika and roast in a 400°F oven for about 20 minutes. Turn halfway through

* Step 3

Season broccoli and cauliflower with garlic powder, salt l and pepper and roast 15-20 min.. Turning half way through cooking. All roasted veggies should be crisp and browned but not burned.

* Step 4

While vegetables are roasting, coat a large skillet with olive oil and add chopped onion. Add ground turkey on one side of the pan and the cubed chicken to the other side. Season with garlic powder, dash of chicken seasoning, salt and pepper. Brown meat.

* Step 5

Add a little more olive oil and add chopped spinach to pan.

* Step 6

Add a splash of chicken broth to the mixture.

* Step 7

In a small saucepan heat balsamic vinegar until reduced to roughly 1/2 cup. Add butter and brown sugar to the balsamic reduction

* Step 8

Add a splash or two of chicken broth

* Step 9

Dilute about 1 tablespoon of flour with 1-2 tablespoons of warm water and mix until smooth. Add this to vinegar mixture until thickened to desired consistency.

* Step 10

Add roasted vegetables to skillet. Add balsamic brown butter sauce and about 1/2 of the Parmesan cheese.

* Step 11

Spread breadcrumb and pecans on the pan you roasted the vegetables and put in the hot oven for about 5-6 min to toast lightly.

* Step 12

Pour contents of skillet into a casserole dish. Top with breadcrumb mixture and the remains Parmesan cheese. Bake for 15-20 min or units cheese is melted.

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