Chick-Fil-A Chicken Minis Casserole

Name: Chick-Fil-A Chicken Minis Casserole (Elevated)
Total time: 2 h
Yield: 6
Cuisine: French-American
Ingredients: 1.5 lbs Organic boneless skinless chicken breasts; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 1 cup Panko breadcrumbs; 1/2 cup Finely grated Parmesan cheese; 1 tbsp Italian seasoning; 2 Large organic eggs; 1 tbsp Heavy cream; 1 cup Homemade mayonnaise; 1 tbsp Lemon juice; 1 tbsp Freshly chopped parsley; 1 tsp Freshly chopped chives; 1/2 tsp Garlic-minced; 4 Brioche buns-day old; 2 tbsp Melted butter; 1 cup Gruyere cheese-shredded

⏱2h

👥6

🔥550 cal

Hard

🍽️French-American

A sophisticated take on the classic, featuring sous vide chicken, a homemade brioche bun crumble, and a lemon-herb aioli.

1.5 lbs Organic boneless skinless chicken breasts

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

1 cup Panko breadcrumbs

1/2 cup Finely grated Parmesan cheese

See all 16 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥550 cal

Hard

🍽️French-American

A sophisticated take on the classic, featuring sous vide chicken, a homemade brioche bun crumble, and a lemon-herb aioli.

#casserole #chicken #gourmet #comfort food

Instructions

Sous vide chicken breasts at 145°F (63°C) for 1.5 hours. Pat dry and cut into nugget-sized pieces. Season with sea salt and pepper.
Prepare Brioche Crumble: Pulse day-old brioche buns in a food processor until coarse crumbs form. Toss with melted butter.
Combine all Breading ingredients in a shallow dish.
In a separate shallow dish, whisk together the Egg Wash ingredients.
Dip each chicken piece in the Egg Wash, then dredge in the Breading mixture, ensuring it's fully coated.
Bake chicken at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy.
Prepare Aioli: Combine all Aioli ingredients in a bowl and mix well.
Slice brioche buns in half. Spread Aioli on the bottom halves of the buns.
Place a piece of cooked chicken on each sauced bun bottom.
Top with shredded Gruyere cheese and the Brioche Crumble.
Return to the oven for 5-10 minutes, or until cheese is melted and bubbly.

Ingredients

1.5 lbs 680 g Organic boneless skinless chicken breasts
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
1 cup 120 g Panko breadcrumbs
1/2 cup 60 g Finely grated Parmesan cheese
1 tbsp 15 mL Italian seasoning
2 100 g Large organic eggs
1 tbsp 15 mL Heavy cream
1 cup 240 mL Homemade mayonnaise
1 tbsp 15 mL Lemon juice
1 tbsp 15 mL Freshly chopped parsley
1 tsp 5 mL Freshly chopped chives
1/2 tsp 2.5 mL Garlic-minced
4 120 g Brioche buns-day old
2 tbsp 30 mL Melted butter
1 cup 100 g Gruyere cheese-shredded

Equipment

Sous vide machine
Vacuum sealer
Baking sheet
Shallow dishes (3)
Whisk
Food processor
9x13 inch baking dish

Instructions

Sous vide chicken breasts at 145°F (63°C) for 1.5 hours. Pat dry and cut into nugget-sized pieces. Season with sea salt and pepper.
Prepare Brioche Crumble: Pulse day-old brioche buns in a food processor until coarse crumbs form. Toss with melted butter.
Combine all Breading ingredients in a shallow dish.
In a separate shallow dish, whisk together the Egg Wash ingredients.
Dip each chicken piece in the Egg Wash, then dredge in the Breading mixture, ensuring it's fully coated.
Bake chicken at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy.
Prepare Aioli: Combine all Aioli ingredients in a bowl and mix well.
Slice brioche buns in half. Spread Aioli on the bottom halves of the buns.
Place a piece of cooked chicken on each sauced bun bottom.
Top with shredded Gruyere cheese and the Brioche Crumble.
Return to the oven for 5-10 minutes, or until cheese is melted and bubbly.

Nutrition per serving

Calories 550

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Chick-Fil-A Chicken Minis Casserole

Chick-Fil-A Chicken Minis Casserole

Ratings & Reviews

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