On the final Friday night of May, it was a gathering of most of the Roediger House regulars for supper and hanging out. I reached back into the 2017 archives (I made it five times that year) for a recipe that feels like mostly my own creation, even though I based what I was doing on a couple of recipes I'd looked up. We're talking about cheesy chicken broccoli and rice casserole, a hearty and sumptuous dish full of flavor and calories, thanks in part to the creative use of the leftover cheese sauce from the recent round of Philly cheesesteaks.
After a post-dinner round of pool upstairs, it seemed time for a sweet post-dinner treat. I had baked up deep dark fudge brownie bowls that afternoon, to which I added coffee pastry cream that I'd also already made. Topped with a bit of the chocolate dipping sauce I had on hand, it was a ridiculous dessert that perhaps we all struggled to finish...but finish 'em we did!
While I have pretty much made it my own recipe, I still got inspiration and ideas from:
- "Chicken Broccoli Rice and Cheese Casserole," by LifeAfter40 on food.com. Posted 18 March 2013.
- "Cheesy Chicken Broccoli and Rice Casserole," by Sabrina from Dinner, Then Dessert. Posted 14 December 2016.
[Very little of each recipe actually made it into my version of that evening's dish, so I think my tinkering went beyond merely adapting.]
"Deep-Dark Fudgy Brownies," from King Arthur Flour.
Coffee Pastry Cream filling was based on "Coffee Pastry Cream Recipe," from Elizabeth Waterson of Confessions of a Baking Queen. [Published 14 April 2020]
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