ROTISSERIE CHICKEN AND GRUYERE CASSEROLE

By stevek980

Ingredients

• see below

Preparation

Step 1

In skillet melt 2 tbsp butter and saute 1 c chopped onion and 1 bulb fennel fronds removed, cored and thinly sliced until soft, 5-7 minutes, then stir in 2 tsp minced garlic and 1 tbsp chimichurri seasoning, cook 2-3 minutes. In large bowl combine 2 (10 oz) pkg Byerlys frozen wild mushroom soup (thawed) and 1 c sour cream. Then sitr in onion mixutre, 2 c shredded rotisserie chicken, 1/2 c diced roasted red bell peppper, 8 oz cooked bow tie pasta and 4 oz Roth Kase Grand Cru Gruyere (shredded). Spray a 2 qt casserole dish and spoon in chicken imxture and sprinkle with other 4 oz gruyere cheese. Melt 4 tbsp butter and stir in 1 c panko and sprinkle over casserole. Bake until bubbly and golden brown (35-45 minutes). WE TRIED THIS 4/12 AND EVERYONE LOVED IT, INCLUDING THE KIDS, I ALSO HAD IT FOR LUNCHES FOR WORK AND IT REHEATED VERY WELL.