Cheesy Chicken Casserole with Vegetables
Ingredients:
1 pkg. Chicken Thighs
2 Tbsp. Canola oil
1 Head of Cauliflower, broken into florets
2 Large Potatoes, peeled and sliced crosswise into thin slices
1 1/2 C. Cheddar Cheese, grated
1 1/2 C. Milk
1/4 C. Butter
4 Tbsp. All purpose flour
1 Egg
1/2 C. Dry Cream of Wheat Cereal
1/3 C. Cornmeal
1/2 tsp. Dry Ginger
1/2 tsp. Dry Turmeric
Directions:
1. In a medium size bowl combine cream of wheat, cornmeal and spices together. Blend well.
2. Break egg into a separate bowl and beat slightly.
3. Put cereal and spices into a ziplock bag. Take one piece of chicken and coat with egg wash and then put into ziplock bag and shake well to coat chicken piece. Repeat procedure until all pieces area coated.
4. In a large frying pan brown pieces of chicken until an inside temperature of 160 F has been reached inside. Set on a plate to cool.
5. In a medium saucepan fill bottom of pot with a small amount of water and place steamer basket into the inside of pot and cook cauliflower florets until just tender.
6. While florets are steaming slice potatoes and place in frying pan with reserved oil from chicken pieces.
7. Over medium heat fry potato slices until a nice light brown colour on the bottom and they are cooked to a tender stage.
8. In a 2 1/2 qt. casserole dish place florets around the inside edge of the casserole. Place fried potatoes on the inside of the circle.
9. In a large saucepan melt butter and add flour to make a roux with milk that is added slowly to make a sauce with a thickened consistency. Add 1 cup of grated cheese to roux and save the rest for the top of casserole.
10. When sauce has reached desired consistency pour over vegetables in casserole dish and spread evenly over all vegetables coating them well.
11. Place chicken thighs on top of vegetables and sprinkle remaining cheese over top of chicken.
12. Preheat oven to 375 degrees Fahrenheit and place casserole in the oven for 35 minutes until chicken is browned and cheese is nicely melted over top of chicken
