Recipe Background
Have you ever eaten something so good that your socks literally just flew off your feet? No? Interesting. Well, get ready for that experience! Knock Your Socks Off Casserole is so filled with flavor, so filled with crunch, and so filled with everything you could ever desire that even your tootsies will feel the need to celebrate! It's got juicy, shredded chicken, tender, nourishing veggies, and the best part, a cheesy, buttery topping. Sounds pretty amazing, right? Oh, you just wait. Be prepared to be amazed, from your tastebuds to your toes all thanks to Knock Your Socks Off Casserole!
Have you ever eaten something so good that your socks literally just flew off your feet? No? Interesting. Well, get ready for that experience! Knock Your Socks Off Casserole is so filled with flavor, so filled with crunch, and so filled with everything you could ever desire that even your tootsies will feel the need to celebrate! It's got juicy, shredded chicken, tender, nourishing veggies, and the best part, a cheesy, buttery topping. Sounds pretty amazing, right? Oh, you just wait. Be prepared to be amazed, from your tastebuds to your toes all thanks to Knock Your Socks Off Casserole!
Ingredients
- 4 tablespoons unsalted butter divided
- 1/2 sweet onion chopped
- 2 cloves garlic chopped
- 3 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 1/2 cups chicken stock
- 4 ounces 1/3-less-fat cream cheese cut into pieces
- 1 ounce parmesan cheese grated
- kosher salt to taste
- ground black pepper to taste
- 2 cups rotisserie chicken cooked and shredded
- 3 cups pearl barley cooked and salted
- 8 ounces green beans steamed and chopped
- 1/4 cup fresh flat-leaf parsley chopped
- 1 cup cheese crackers crumbled
Directions
- Preheat the oven to 425 degrees F.
- Lightly grease a 2-quart baking dish.
- In a medium saucepan over medium-high heat, melt 3 tablespoons of the butter.
- Add the onion and the garlic to the butter and cook, stirring occasionally, until caramelized, about 8-10 minutes.
- Whisk the flour into the onion mixture, whisking constantly, until the raw flour fragrance is gone, about 1 minute.
- Gradually whisk the wine and the chicken stock into the onion mixture and bring to a boil.
- Lower the heat of the onion mixture to a simmer and cook, stirring occasionally, until thickened, about 4-6 minutes.
- Whisk the cream cheese, one piece at a time, and the cheese into the onion mixture and season with the salt and the pepper.
- Stir the chicken, the cooked barley, the cooked green beans, and the parsley into the cream cheese mixture until combined.
- Transfer the chicken mixture into the prepared baking dish.
- Melt the remaining butter in a microwave-safe bowl in the microwave.
- Add the crackers to the butter and stir to coat.
- Sprinkle the cracker mixture over the casserole.
- Bake until golden and bubbly, about 25-30 minutes.
- Let the casserole stand for 10 minutes.
- Serve.
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