Cayman Island Chicken Casserole Recipes

FRENCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

EASY CREAMY CHICKEN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

CAYMANIAN-STYLE JERK CHICKEN

Steps:

• In a food processor, place the seasoning and Scotch bonnet peppers, garlic and scallions and process until chunky. Add the ground allspice, brown sugar, thyme, allspice berries, cinnamon and nutmeg, then process. Add the juice, olive oil, soy sauce, black pepper and 1 tablespoon salt and process until a thick paste is formed, clingy enough to stick to the back of a spoon. (If it's too thick, thin with more soy sauce.)
• Scrape half of the paste into a large shallow dish with a lid. Add the chicken and top with the remaining paste. Spread the paste, making sure each piece of chicken gets a little attention. Cover and marinate in the fridge overnight, up to 24 hours.
• Prepare the grill with one hot and one unheated side. This works best on a charcoal grill or a gas grill with one burner turned off.
• Oil the grill grates liberally with the vegetable oil. Place the chicken skin-side up on the cool side of the grill and close the lid.
• Grill, rotating the pieces every 10 minutes to ensure even exposure to the hot side of the grill, until the breasts register 165 degrees F and the thighs register 170 degrees F, 40 to 45 minutes for the breasts and 30 to 35 minutes for the thighs. Move the chicken to the hot side of the grill, flip it skin-side down, and grill until the skin is charred and crispy, 6 to 8 minutes.
• Serve immediately with some good ol' white bread (or classic hard dough bread, if you can find it!) from the bag and ketchup to dunk it.

CAYMAN ISLAND CHICKEN CASSEROLE

Steps:

• Season chicken lightly.
• Boil until done and then cool enough to debone.
• Place the chicken in an ungreased 9 x 13 pan.
• In a blender or food processor, blend cream cheese and soup.
• Pour cream cheese mixture over the chicken.
• Melt the butter and pour it over the soup mix.
• Crush the crackers and sprinkle over chicken mixture to completely cover.
• Place pats of butter over the crackers.
• Bake at 350 degrees for 45 minutes or until bubbly and browned.
• NOTE: I usually double this recipe especially the cream cheese and soup to make it creamier.
• I also mix the cream cheese mixture with the chicken because I think it tastes better that way.
• You may also substitute chicken breasts, leg quarters, etc -- for the whole chicken.
• I use turkey breasts or leftover Thanksgiving turkey for this also.