I know the recipe name, kitchen sink casserole pretty much defines itself, so I hope you’ll be curious and give this tasty recipe a try. I know you eat first with your eyes, so you may have to keep yours closed. Because the photos are quick snaps. Sorry, sometimes you just have to say, ” that will do”. The next time I make it I’ll take some pretty food photos and change these ones.
You know those bags of frozen veggies in your freezer, yes, the ones that are half or maybe a third of the way full. Today we are going to use them! Are you ready to get creative with your food? I have to ask you to think outside of the box and keep an open mind because this is an “outside of the box” kind of recipe.
What You Need*
1 lb. Ground chicken
3 Cloves garlic (minced)
4 Tbsp canola oil, separated (vegetable oil, not olive oil)
1 /2 Cups frozen corn (any variety, if using cob, just remove kernels)
1 1/2 Cups frozen peas and carrots equal parts (mixed or just carrots, or just peas, or try broccoli, according to what is left in your bags)
1 Cup frozen green peppers chopped small (or fresh)
2 Stalks celery (chopped small)
1 8 oz. can sliced mushrooms (or fresh)
4 Cups prepared pancake batter, divided (plain)
1 tsp. Garlic powder
1 tsp. Salt (optional)
2 tsp. Ground black pepper
1/2 tsp. Crushed red pepper flakes
Nonstick cooking spray
1 Large bowl
2 Qt. Glass dish or casserole dish 7 x 11 inches ( or well-oiled pan)
Before You Start
Preheat oven to 425°, prepare one batch of pancake batter ( I used the Bisquick recipe and added 2 tsp. baking powder) and set aside, spray bottom and inside of casserole dish with nonstick cooking oil (canola oil)
Let’s Make It!
In a frying pan or non-stick skillet, add canola oil and garlic to the pan and sauté over medium heat until softened. Add ground chicken and cook stirring occasionally, until browned (about 8-10 minutes). Pour into a bowl and set aside.
Add remaining oil to the pan, add frozen veggies and mushrooms and cook until thawed (about 5 minutes) stirring often. Add to prepared chicken and stir well to combine. Add, salt, pepper and crushed pepper flakes and ½ of the pancake batter. Stir well to combine.
Pour into prepared casserole dish and spread evenly with a rubber spatula or using the back of a large spoon. Pour remaining batter evenly over the top. Place casserole dish onto
Remove from oven and insert a wooden toothpick into the center, if it comes out very wet, cover loosely with aluminum foil and return to oven for about 5-8 minutes.
Remove casserole and let sit for about 5-10 minutes. That’s enough time to prepare a simple green salad to serve with this yummy kitchen sink casserole. Feed 2-4
Katie’s Tid Bits *If you are not on a restricted diet and enjoy onions, add ¼ cup of chopped onions when you add your garlic to saute’. I used the frozen veggies I had available, if you don’t have the same veggies try using what you have, just keep your measurements as close as possible. and cut into about 1/4 inch pieces. I have a baking sheet that is only used for catching drips, it works well and keeps cookie sheets from being ruined.
Will my Kitchen Sink Casserole be on your menu?
Remember to keep an open mind and “think outside of the box”, the pancake batter box, that is…I love a good pun.a Rafflecopter giveaway
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