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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. 
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4

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.
Keyword Foraged mushroom recipes, Oven-roasted mushrooms, Plant-based chicken substitute, Roasted wild mushrooms, Vegan chicken alternative