Cookie Chicken Casserole Recipe

Ingredients

1 1/2 cups butter

1/2 cup cider vinegar

1 medium clove garlic, peeled and crushed

2 cups quick cooking oats

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 cups smoked sausage, chopped

2 cups sliced fresh mushrooms

3 tablespoons chopped fresh ginger

1 teaspoon chopped fresh parsley

1 cup slivered almonds

1 cup shredded Swiss cheese

1/2 tablespoon Baile Point wine

1 (2 pound) whole chicken, cut into 1 inch cubes

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, melt butter and vinegar over medium heat until nearly completely evaporated. Stir in garlic and slowly cook, stirring constantly, until gradually brown. Gradually stir in salt to pepper and cook until the salt is almost completely removed. Mix in remaining ingredients, stirring constantly, until well blended. Pour mixture into the cheese mold and sprinkle chopped fruit on top. Top with bacon slices, cooking until cooked through.

Bake uncovered in the preheated oven for 1 hour, to 1 hour 15 minutes, or until cheese is bubbly and golden brown.

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Comments

emy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I looked at the recipe and said "it looks like spaghetti". Um, no. It really does. It's a lovely bowl of fresh coming soup, but no special flavor. I used yellow split peas for lack of yellow onion, and used red bell pepper for lack of pepper. Great flavor.

Krosty writes:

⭐

I found this recipe to be too bland, so I added much more lemon juice and squeezed in 2 or 3 fresh strawberries. It's a lot like the dressing for a cheesecake--crisp, but not quite. I'll make this again--probably wont use the toffee bits, because I didn't have any. I'll also probably make the almond milk for the topping--I think I'll leave those as is, and replace the vanilla with almond milk if I change anything. Overall, very good and true to what a cheesecake should be.