See Also: Chicken / Poultry · Cooking Club · Main Dishes
Matzoh and Chicken Casserole
From Dorothy McNett's recipes at www.dorothymcnett.com. This recipe uses about 3 cups cooked diced chicken meat, so use leftovers or cook some, see recipes for Chicken or Turkey Stock.
1 teaspoon extra virgin olive oil for the baking pan
6 eggs
1 small onion, diced
1/2 cup diced fresh dill, or 2 tablespoons dried dill
1/4 cup diced fresh flat leaf parsley
1-2 teaspoons fine sea salt (depends on the chicken broth)
freshly ground pepper
3 cups cooked chicken, cut into bite sized pieces
3 plain square matzohs
1/3 cup extra virgin olive oil
1 cup chicken stock
Preheat oven to 400 degrees. Brush the 1 teaspoon olive oil over bottom and sides of an 8 by 8 inch baking dish. In batter bowl, whisk the eggs until frothy and then blend in the diced onion, diced dill, diced parsley, salt and pepper. Blend in the chicken pieces to coat each piece nicely. Dip 1 matzoh into the chicken broth and lay it in the bottom of the baking dish. Spread half of the chicken mixture over the matzoh, and moisten and place a second matzoh over the chicken. Gently spread remaining chicken mixture over it, and top with the remaining moistened matzoh. Drizzle with the olive oil. Bake 25-30 minutes, or until top is browned.
Recipe created 2011-04-03.
