4/8/2019 – Mary conceived of this dish to use the large amount of mustard greens harvested today from her garden. They were bolting and so they were all pulled up at the same time-hence the large skillet (No. 12) full of greens. Cleaned and washed, the greens filled her green laundry basket. The casserole was very good.
Ingredients:
- Mustard Greens – rough chopped, No. 10 skillet full
- Spinach – 1 handful, rough chopped
- Swiss Chard – 1 handful, rough chopped
- 3 strips of bacon, cut into 1/2 inch pieces
- 1 Yellow Onion, diced
- 2 toes of garlic, minced
- Red Pepper flakes
- 6 Roasted chicken thighs–left over and that had been roasted with 6POGS–deboned and skin removed, cut into bite-sized pieces
- 1 can Cream of Chicken Soup
- 1/2 soup can of Ina Garten chicken stock
- About 1/2 cup sour cream (it needed some glue and we had no milk)
- ~2 Cups leftover rice that had been made with Chicken stock, onions, and butter
- Salt and Pepper
- Shredded Parmesan Cheese
- Grated Gruyere cheese
- 1 can Rotel original
- Panko
How it was made.
- Saute bacon and onions in large (No. 10) cast iron skillet.
- Add 1/2 of the garlic when onions and bacon are cooked. Saute for about one minute.
- Add the Mustard Greens, Swiss Chard, and Spinach a little at a time. Cook until wilted.
- Add 1 can of Cream of Chicken Soup. Rinse the can with the chicken stock – about 1/2 a can.
- Add sour cream.
- Salt and Pepper to taste.
- Add the remainder of the garlic.
- Add some of the cheeses and cook till melted.
- Add the deboned, skinless, chopped chicken.
- Pour contents into a 9″ x 13″ pyrex baking dish.
- Pour can of Rotel over top.
- Cover with remaining cheeses then Panko bread crumbs.
- Bake at 350 deg until bubbling.
