One Very Easy and Healthy Complete Chicken Casserole
Very often I don’t have any specific plan or recipe in mind however one always seems to pop up. Atkinsons’ had some very delicious looking and well priced whole (with bone and skin) chicken breasts which I had bought. That was my main ingredient. I also had bought some fresh California corn (2 ears for $1), fresh organic red chard and for an additional side goodie, some huge CA artichokes (2 for $5). At home I had some garlic heads, yellow onions, and one red and one white new potato. So, there you go————I took out my 13 X 9 Pyrex dish and below is what I came up with. I made it just for myself, but it’s a nice complete dinner for 4 and I envision a busy mother or dad being very happy to make something so healthy but yet so easy for the family—or even for guests because it did look very pretty. Also, it’s a fun dish to eat because part of it entails just using your hands. Be sure to have some extra bowls set on your table for discarding the artichoke leaves and corn husks.
- 2 large whole chicken breasts, with skin and bone—rinsed and pat dried
- 1 large bunch of red or white chard, washed and rough chopped
- 1 large yellow onion, peeled and sliced
- 2 or 3 large new potatoes, thick sliced
- Olive oil and/or olive oil spray
- Fresh ground pepper to taste and salt if you wish
- Several generous squirts of one of your favorite hot sauce—I used a hot mango sauce
- 1 C. vegetable or vegetarian broth
- 4 whole heads of garlic
- 2 ears of corn, soft end slightly cut off, left in most of its shucking and soaked in water for 10 to 15 minutes.
- Pre-heat the oven to 375.
- Spray your 13 X 9 Pyrex dish with olive oil and layer first with the onion slices, then the potatoes, and last the chopped chard. Sprinkle some hot sauce over it and then pour the broth over it all. Then place one chicken breast at each end—on top of the greens, etc. Sprinkle the chicken with fresh ground pepper/salt and some more of your favorite hot sauce and place the whole garlic heads at each corner.
- Put the dish on the middle rack in your preheated oven for 30 minutes.
- After the initial 30 minutes, take the dish out, turn the oven down to 350, and place the two un-husked presoaked corn ears in the middle of the dish.
- Cook for half-hour more and everything should be done just perfectly.
- Take the corn out with gloved hands and remove the husks. Break each ear into two and place back on top of your dish. If you wish place a small pad of butter on each corn ear.
- As I said, I served this with a side of artichoke.
- As always, bon appetit