Tip-Toe Through the Kitchen

Do you feel lucky? Want to tempt faith or the gods or the Powers of the Universe? Today is National Kitchen Klutz Day so we’re taking our chances in the kitchen with both a knife and a hand-held electric mixer.

On the other hand, this casserole takes advantage of a Deli Rotisserie Chicken, so at least we don’t need to roast the bird first. Just pull the meat from the bones of a Deli chicken, and shred it in a bowl with the use of a hand-held electric mixer. Ever since I read about shredded with an electric mixer and gave it a try, I won’t shred meat any other way. Just make sure, when shredding meats that have been cooked in a sauce, to shred in a deep bowl and maybe even lay a kitchen towel over the bowl. No worries with a Rotisserie Chicken – it will shred fast and easy and almost mess-free.

Now if you are a Kitchen Klutz, just go slow and easy with your knife skills. I have complete faith in the Kitchen Klutz of the World that you can tackle an onion and a few mushrooms. Easy as can be. Why do I believe in you? Because I’m a Klutz, too.

The only other precaution to those accident prone is to be sure to use kitchen gloves or pot holders when pulling this delicious, filling, got it all going on casserole from the oven.

Happy Cooking Everyone!

Butterfly Bacon Chicken Casserole
1 whole Rotisserie Chicken
8 oz (4 cups) Penne Pasta
8 oz Brown Mushrooms
1/2 Yellow Onion
6 slices Bacon
2 (15 oz) jars Alfredo Sauce
1 cup frozen Baby Sweet Peas
1 cup grated Parmesan Cheese

Remove skin from rotisserie chicken. Remove meat from the carcass and place in a large bowl. Shred meat, place in a zip-lock bag and refrigerate until ready to use.

Note: Chicken can be shredded up to 5 days advance.

Heat oven to 350-degrees. Spray 13-inch by 9-inch (3-quart) glass baking dish with cooking spray.

Bring a large pot of salted water to a boil. Cook pasta as directed on package; drain and return to saucepan until ready to use.

While the pasta cooks, clean and slice mushrooms. Set aside. Peel and dice the onion, set aside.

Stack bacon strips, dice. In large skillet, cook bacon until crisp; remove from pan with a slotted spoon and drain on paper towels. Reserve drippings. Cook onions and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.

Add Alfredo Sauce and 1/2 cup of Parmesan to the skillet. Stir, then add peas and let simmer about 3 minutes. Add in pasta, coat well. Stir in shredded chicken, spread mixture in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.

Bake covered 20 minutes. Uncover and bake 15 minutes longer or until cheese is melted.

Perfect with warm bread and a toss salad. Enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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