In a saucepan, heat the Heavy Cream over medium heat. Add the Gruyère Cheese and stir until melted and smooth. Stir in the Chives, Dill, Garlic, and White Pepper. Set aside.
In a large bowl, combine the pulled Roasted Chicken, crumbled Bacon, chopped Asparagus, and Caramelized Onions.
Pour the Gruyère Ranch Sauce over the Chicken and vegetable mixture and stir to coat evenly.
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine the Panko Bread Crumbs, melted Butter, Thyme, and Parmesan Cheese.
Sprinkle the crumb mixture evenly over the casserole.
Bake for 30-35 minutes, or until bubbly and golden brown.
Let cool slightly before serving.
Ingredients
6
2 cups480 mLRoasted Chicken-pulled
8 oz225 gThick-Cut Bacon-roasted and crumbled
1 cup240 mLHeavy Cream
1/2 cup120 mLGruyère Cheese-grated
2 tbsp30 mLFresh Chives-chopped
1 tbsp15 mLFresh Dill-chopped
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLWhite Pepper
1 cup140 gAsparagus-blanched and chopped
1/2 cup70 gCaramelized Onions
1/2 cup60 gPanko Bread Crumbs
2 tbsp30 mLMelted Butter
1 tbsp15 mLFresh Thyme-chopped
1/4 cup30 gParmesan Cheese-grated
Equipment
9x13 inch baking dish
Large bowl
Small bowl
Saucepan
Instructions
Preheat oven to 375°F (190°C).
In a saucepan, heat the Heavy Cream over medium heat. Add the Gruyère Cheese and stir until melted and smooth. Stir in the Chives, Dill, Garlic, and White Pepper. Set aside.
In a large bowl, combine the pulled Roasted Chicken, crumbled Bacon, chopped Asparagus, and Caramelized Onions.
Pour the Gruyère Ranch Sauce over the Chicken and vegetable mixture and stir to coat evenly.
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine the Panko Bread Crumbs, melted Butter, Thyme, and Parmesan Cheese.
Sprinkle the crumb mixture evenly over the casserole.
Bake for 30-35 minutes, or until bubbly and golden brown.
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