Chicken & Veg Casserole w/ Gouda Cheese & Grapes

Jeff shares his recipe at the Huntsville 2011 Girlfriends Getaway Weekend

Ingredients:                                         Serves 4
4 - 4oz boneless chicken breasts browned in a skillet.  When cooked, remove & cut into strips.  Set aside.
2 tbsp olive oil
1 tbsp garlic, minced
1 tsp dried basil
½ tsp dried oregano
Sea salt & cracked fresh pepper to taste
3 cups of chicken stock (may use quality store-bought)
2 cups total of the following vegetable combination: (or use your favourite vegetables)
Turnip cut into matchsticks
Onion, chopped
Asparagus stalks, cut into 1-inch pieces
8 tbsp corn meal
6 oz Gouda cheese, divided into 4 equal parts *
1 tsp dried marjoram
1 cup of green grapes; divide ‘clusters’ into 4 equal sections

Method
Preheat oven to 425 F. 
In a container or jar with a lid combine 3 cups of cold chicken stock with 2-3 tbsp of flour and shake vigorously, creating a ‘slurry’.  Pour the slurry into a skillet and whisk constantly over medium heat until thickened about 10 minutes.

Heat large skillet to med-high; add oil and sauté vegetable mixture until onion is transparent, add garlic, basil, oregano, salt, and pepper.  Add cooked chicken strips and corn meal, stir to coat.  Pour in the thickened chicken stock and stir over medium heat until mixture thickens slightly.  Spray casserole dish with oil and spoon in mixture.  Cover casserole and bake for 20 minutes.  Remove cover, place Gouda cheese on the casserole; sprinkle the marjoram over the Gouda cheese and continue to bake 10 more minutes.  Remove from oven and garnish with grape clusters.

*may use other cheese such as old white cheddar, Pepper Jack or Parmesan

For many more of Jeff’s recipes visit www.jeffcooking.com