The Washington Times-Herald


September 26, 2011

Beer can chicken casserole

Birmingham — 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 of cooked chicken (smoked or beer can is the best)

2 cups of chicken broth

1 14 oz can of cream of celery soup

1 14 oz can of cream of mushroom soup

1 box of commercial stuffing mix

12 oz bag of green beans

1 cup of sliced mushroom

1 stick of butter

1 Tbs of chopped garlic

½ cup of your favorite cheese

½ cup of fried onion toppings (optional)

Saute the mushrooms and the garlic in 1 touch 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.

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