Recipe by PEARLNZ
"A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day."
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diced peeled potatoes
chopped fresh broccoli
sliced fresh mushrooms
shredded sharp Cheddar cheese
cooked, diced boneless chicken breast half
I have made this recipe twice and it was excellent both times. Lighter than the usual egg and sausage breakfast casseroles. Ham and asparagus worked well in place of chicken and broccoli. One hint I would offer when making this for the first time: I found that the amount of food that goes into this dish didn't fit in a medium size mixing bowl or baking dish as suggested in the recipe. I used a large mixing bowl and a 9x13 baking pan.
The flavor of this dish is good, I however had the same issue as other reviewers with the cook time. At 25 minutes it was not done so I added another 15. After the dish sat for 10 minutes while I served and got everyone to the table it was over cooked. I would recommend you undercook the dish slightly and let it sit.
Way too many eggs! It took a lot longer to cook than the recipe said. It was more like 50 minutes. It tasted ok (nothing special, a little bland, but eatable), but the preparation took so long it wasn't worth it.
Easy and tasty -- very easy way to use leftovers and serve a filling brunch to a lot of people.
I omitted the mushrooms, used leftover baked potatoes and broccoli, and added some frozen spinach.
I made enough for about 12 people and put it in two pans to bake. It took about 35 minutes and I had to turn the oven up (although my oven temp may have been inaccurate.)
I anticipated that it might be bland so I added about 1.5 Tbsp of thyme and a few shakes of hot sauce. I'm glad I did. Baking time 50 - 55 minutes.
Takes 55 minutes to bake, so plan accordingly. I made without the chicken (vegetarian) and it was great. This recipe goes into a cake pan-size baking dish, so make sure you have enough mouths when you make it. Really Good!
I was also concerned that this dish might be bland, and do wish that I had added a little salt and pepper to the eggs before pouring them over the solid mixture. Without that, though, it was actually pretty flavorful, but I did a couple of things a little differently from the recipe. Used olive oil instead of butter and only a teaspoon. I also used celery root instead of potatoes. That, in itself, really makes this an amazing dish. The other thing I did was add about an ounce of a combination of fresh herbs -- thyme, oregano, and rosemary. This was definitely a dish to make again, but leave yourself some time. The other reviewers were right about this taking longer than 25 minutes to make. I baked mine at 400 degrees but it took 55 minutes before it was finished.
I halfed the ingredients as only two of us will eat this creation. The potaoes were omitted, for me it's just a little much. I used chicken and a little breakfast sausage because all the reviews have additional seasonings listed. This took about 40 minutes to cook.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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