- Grove City, Pennsylvania


October 5, 2011

Beer can chicken casserole

SELLERSBURG, Ind. — When readers think about a column, they likely consider the wealth of knowledge the author has acquired on the art of creating great barbecue, or how to properly grill and present 5-star outdoor entrees. At least I hope they do.

What is probably overlooked is the second state of good grilling and barbecue, that being the use of great outdoor leftovers to create delicious dishes in the kitchen. That's what we will cover in today's column.

I had leftover beer can chicken. It is moist and has a hint of smokiness. You can also use smoked chicken, or any cooked chicken for that matter. I decided to fix a casserole with what I had at the house. I came across a recipe for a chicken and stuffing casserole. But of course, I had to kick it up a bit. I posted a video on my YouTube channel, Once you get to my channel, search for "chicken casserole."

This casserole was a real hit, and filled the house with heavenly smells of smoked chicken and sage.

Perfect aromas for the opening of autumn.

Recipe and Ingredients

3 to 4 cups cooked chicken (smoked or beer can is the best)

2 cups chicken broth

14-oz. can of cream of celery soup

14-oz. can of cream of mushroom soup

1 box commercial stuffing mix

12-oz. bag green beans

1 cup sliced mushrooms

1 stick butter

1 tbsp. chopped garlic

1Ú2 cup your favorite cheese

1Ú2 cup fried onion toppings (optional)

Saute the mushrooms and the garlic in 1 tab of butter and set aside. Preheat oven to 350 degrees Fahrenheit.

Microwave the green beans for 75 percent of the recommended time and set aside.

Combine the chicken broth with the two cans of soup in a large bowl. Mix till smooth. Add the cooked mushrooms, green beans and chicken. Set aside.

Pour the stuffing mix in a separate bowl.

Melt the butter and add to the stuffing.

Stir thoroughly. Pour the stuffing-butter mixture into the bowl containing the chicken et al and mix thoroughly. Pour into a casserole dish that has been sprayed with a cooking spray, and spread out evenly.

Bake for 30 minutes or until bubbly. Add the shaved cheese (and/or fried onion toppings) and bake for another 5 minutes.

If serving wine, consider a Pinot Noir. If beer is your adult beverage of choice, offer a nice ale on the sweet side. Serve it up and enjoy!

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at Published Oct. 1, 2011 in Allied News. Pick up a copy at 201-A Erie St., Grove City.

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