Roasted Chicken of the Woods
The roasted chicken of the woods recipe involves cutting the chicken of the woods into slices and roasting them in the oven or on a grill.
Ingredients
- 1 pound 450 grams: Chicken of the Woods mushrooms, cleaned and sliced into ¼–½ inch pieces
- 2 tablespoons: Olive oil
- 1 tablespoon: Balsamic vinegar or wine vinegar
- 2 teaspoons: Honey substitute with maple syrup for a vegan option
- ½ teaspoon: Sea salt adjust to taste
- ¼ teaspoon: Black pepper freshly ground
- 2 –3 sprigs or 1 teaspoon: Fresh thyme optional
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). This ensures the oven is evenly heated and ready to bake the casserole when you’re done preparing it.
Step 2: Steam the Broccoli
- Chop 3 cups of broccoli into small, bite-sized pieces. This allows the broccoli to cook evenly and blend well with the other ingredients.
- Steam the broccoli for about 10 minutes, either in a steamer basket over boiling water or in the microwave with a splash of water. The broccoli should be tender but not overly soft since it will cook further in the oven.
Step 3: Prepare the Casserole Mixture
- In a large mixing bowl, combine the following ingredients:
- 2 cups shredded chicken breast: This should already be cooked and shredded. You can use rotisserie chicken, baked chicken, or poached chicken.
- 2 eggs: These act as a binder, helping to hold the casserole together. Beat them lightly before adding.
- 1 cup grated cheddar cheese: Use freshly grated cheese for the best melting consistency.
- 1 cup mayonnaise: Adds creaminess and moisture to the dish.
- 10 ounces of cream of mushroom soup: A key ingredient that creates a savory, creamy base for the casserole.
- Mix all these ingredients together until they are evenly combined.
Step 4: Add Broccoli
- Fold the steamed broccoli into the mixture. Ensure it’s well distributed so every bite has a balance of chicken, broccoli, and creamy filling.
Step 5: Assemble the Casserole
- Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking. Pour the chicken and broccoli mixture into the dish and spread it out evenly.
Step 6: Bake the Casserole
- Place the dish in the preheated oven and bake for 30-35 minutes.The casserole is ready when the top is golden brown and the edges are bubbling.
Step 7: Cool and Serve
- Allow the casserole to cool for about 5 minutes before serving. This helps it set and makes it easier to serve in neat portions.
Notes
Low-Carb Version: Replace the cream of mushroom soup with a low-carb, homemade mushroom sauce.Use crushed pork rinds instead of breadcrumbs if you add a topping.
Vegetarian Option: Substitute the chicken with cooked quinoa, lentils, or tofu. Use a vegetarian cream soup.
Extra Cheesy: Sprinkle additional cheddar or mozzarella on top of the casserole before baking for a gooey layer.
Add Rice or Pasta: Mix in cooked rice, quinoa, or pasta to make this a heartier meal.
Crunchy Topping: Add a breadcrumb topping mixed with melted butter or crushed crackers for a crispy crust.