Chedz Hot Brown – Courtesy of Carey Angerer (San Francisco, CA)
| Servings |
|
Ingredients
- 4 Ounce Chedz Mild or Spicy Crumbs
- 1 Pint Grape tomatoes cut in half
- 2 Cups Shredded rotisserie chicken (I buy a whole chicken from the grocery deli and shred)
- 3 Slices Canadian bacon cooked and chopped into bite sized pieces
- 10.5 Ounce Cream of chicken soup
- 1/2 Cup Whole milk
- 1 Cup Shredded cheddar cheese
- 1 Cup Shredded jack cheese
- Salt and Pepper to taste
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees
- Spray 8x8 square baking dish with nonstick spray and spread Chedz evenly over bottom
- Next layer chicken evenly over Chedz, salt and pepper to taste
- Mix condensed soup with milk and pour over chicken and Chedz
- Slice grape tomatoes in half
- Next place sliced tomatoes cut side up evenly over chicken mixture, then cover with shredded cheeses
- Sprinkle Canadian bacon pieces on top
- You can cover the casserole at this point and refrigerate for up to 4 days and heat and eat later OR Bake at 350 degrees for 30 minutes covered with tin foil then turn oven up to 450 degrees and bake uncovered for 15 more minutes or until brown and bubbly
- Dish tastes great with a side Chedz Wedge Salad and a crisp sparkling wine....ENJOY
Share this Recipe
Leave a Reply
Want to join the discussion?Feel free to contribute!