Smoked Gouda Chicken Casserole Food

CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA

Steps:

• Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

GOUDA-STUFFED CHICKEN

Steps:

• Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

SMOKY GOUDA & CHICKEN SANDWICHES

Steps:

• Preheat broiler. Spread 2 tablespoons mayonnaise over four slices toast; place on a foil-lined baking sheet. Arrange chicken over top; sprinkle with salt and pepper. Layer with peaches and cheese., Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Spread remaining mayonnaise over remaining toast; place over tops.

BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS

Steps:

• Combine, cayenne, garlic powder, paprika and pepper.
• Flatten chicken breasts to approx 1/4" thickness.
• Season both sides of chicken with the cayenne mixture.
• Place small piece (s) of cheese on chicken and roll up, pressing firmly.
• Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
• Bake in a 350 oven for 20 minutes.

SMOKED GOUDA CHICKEN CASSEROLE

Steps:

• Preparation Preheat oven to 350°. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce.Mix into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

SMOKY HASH BROWNS BAKE

Steps:

• In a very large bowl whisk together soup and milk.
• Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
• Bake in a 350 degree oven, covered for 40 minutes.
• Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
• Let stand 10 minutes before serving.

SMOKED GOUDA CHICKEN

Steps:

• In a large skilled, heat up about 3 Tablespoons butter at medium heat.
• Flour chicken and shake off excess.
• Brown chicken breasts and remove from heat, keep warm.
• Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
• When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
• Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
• serve with rice or noodles. LOTS of sauce.

BACON ROASTED CHICKEN BREAST SMOTHERED IN SMOKED GOUDA

Steps:

• Preheat oven to 375°F.
• In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
• While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
• Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
• Remove skillet from heat and deglaze with white wine. Remove from heat.
• Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
• Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.

SMOKED GOUDA AND SPINACH RICE CASSEROLE

Steps:

• Preheat broiler.
• Heat oil in large skillet over medium-high heat, add shallots and mushroom, saute about 6 to 8 minutes or until tender.
• Add hot rice, spinach, 1 1/4 cup gouda, and the cream. Stir until cheese melts and the mixture is heated through.
• Put mixture into a lightly greased 2 qt casserole, sprinkle remaining cheese over the top, broil about 2 minutes to melt cheese.