Mystery dinner

Last night's dinner was a mystery (even to me) till I started pulling stuff out of the fridge. Here's what I came up with. It rocked. I'm calling it Double Dip Chicken Casserole when you see the ingredient list you will know why.

Shelly's Double Dip Chicken Casserole

2 Boneless, Skinless Breasts, sliced into strips
1 Yellow Onion, diced
3 Green Onions, diced
4-5 Crimini Mushrooms, sliced
2 cloves garlic, diced
3 cups Zucchini, sliced
1 (8.8 oz.) package of Trader Joe's frozen (or TGIF's) Artichoke & Spinach Dip, nuked till softened
1/2 cup Salsa
Kosher Salt to taste
a few twists of Black Pepper
1/4 cup of Shredded Italian Cheese Blend
Olive Oil
For marinade: 1/4 cup Italian Dressing

Marinate chicken in Italian dressing for at least 4 hours in refrigerator. Drain chicken from marinade but do not rinse. Discard marinade. Saute chicken strips till golden. Remove from pan. Saute the onions till slightly golden in a touch of butter and olive oil. Add mushrooms, zucchini, garlic and steam saute till fork tender. Add chicken back to pan. Add artichoke spinach dip, salsa, salt and pepper and stir till coated. Pour into a 6x8 pyrex casserole dish and top with shredded cheese. Bake at 350 for 30 minutes till golden and bubbly.

I heart casseroles. Meat, veggies, something gooey to hold it all together with cheese sprinkled over the top and baked to bubbling yumminess. How can you go wrong? Ohhh stuck up foodies say they aren't hip or cool... yeah whatever. I say they are old school and nostalgic. Oh and they are best when served out of vintage pyrex which I have been collecting. Cottage Living magazine did a cool spread on it a few months back. Check it out...

More Eggface Casseroles:

Shelly's Mexican Lasagna
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken Casserole
Shelly's Cheesy Chicken & Veggie Bake

Use the new Eggface Search Feature
<--- under my before and after pic to find even more.


Ammie said...

I adore casseroles. Is it an Idaho thing? Mormon? Child of the late 70's thing? I'm not sure but I love them! Can't wait to try this out.

Amie said...

Casseroles are so much a comfort food thing to me. I love em, too. And, I also have been slowly amassing pyrex over the years. My fav is a 2 1/2 qt yellow one with a lid I got at a thrift store in Devine Tx, about 1990. I also see alot in garage sales. I have to reign it in now, only so much room ! Thanks for the recipe, looks delish. Amie

jupiter6 said...

I collect the tiny Pyrex refrigerator boxes, myself! Love to make mini-casseroles, just a cup, every night.

BTC said...

Michelle - I was wondering about this casserole, whether it could be made up to the baking stage, then refrigerated or frozen. Then it could be baked at a later date. Have you ever done that?

Michelle said...

ammie, 70's thing. I think


I'm currently trying to find a complete set of the pink refrigerator dishes.


Hey Betsy, I have cooked and then frozen but not frozen first... I always worry about the water content of freezing zucchini first.

BTC said...

Good point. I can't wait until I can try some of your recipes. I can have soft solids starting Saturday, and I plan to make one of your casseroles and put it in the whizzer.



Hey Michelle - just wanted to let you know that I made this casserole last night for Rosh Hashanah dinner & it was a HUGE hit, even with my picky family members who dont like veggies! I would totally make it again - thanks so much for the ideas....Michelle