6-2: Fiery Chicken Casserole

The whole time I was making 6-2: Fiery Chicken Casserole, I had this image in my head because I thought my sauce came out wrong. My sauce was light colored and the chicken in the photo shows a crispy, golden skin. If you look hard at the bowl in the upper left corner, you can see the white sauce that the authors described.

6-2 Fiery Chicken Casserole_Page_1My version of the casserole came out a lot differently than the image shown on the card and didn’t taste very “fiery”. This dish would need a lot more heat to be considered “fiery”. 🔥

6-2 Fiery Chicken Casserole_Page_2I should have cut fresh chilies and put them in my dish. That would have given this dish enough spice! 🌶

IMG_4419Check out those ingredients. I substituted sour cream for the crème fraîche in this recipe.

IMG_4420Rinsing and drying your poultry is important. If the poultry is wet, the skin won’t get crispy when you cook the chicken.

IMG_4421With the butter and some oil (so the butter won’t burn) in the hot pan, I put the chicken into the pan and started browning all the sides.

IMG_4422After the chicken was brown on all sides, I added the onion and spices and kept cooking the chicken for a while.

IMG_4424Here’s where I feel it went weird. I feel like the crème fraîche would create a smoother sauce. I substituted lactose-free sour cream because lactose-free crème fraîche cannot exist. Anything made solely from cream inherently has a lot of lactose. The sauce remained thick even, so I didn’t spoon a lot of sauce onto my final picture. My sauce was thick and onion-y.

IMG_4428I served this chicken casserole that was not cooked in a casserole dish with a side of quinoa. It tasted great and made for a hearty dinner. I wouldn’t choose to make chicken this way again, I prefer grilled or baked chicken. The cleanup is usually easier. This dish left lots of white splortches all over the cooking surface of the oven. Saucy dishes have a tendency to get messy when I’m cooking them.