A lot of my cooking is a synthesis of laziness and resourcefulness. Laziness: I don’t like to copy recipes or bring them up on electronic devices to come down to the kitchen with me if I don’t absolutely have to. Resourcefulness: I look around at what I have and try to make something out of it. Combine both of these factors with a questionable memory, and you’ve got Dixie in the kitchen blending several recipes to make a new one. Fortunately, a lot of times it comes out pretty good anyway.
This casserole was one of those better experiments, a synthesis of the Stuffed Chicken and the Cheesy Mac Casserole recipes I made properly earlier in the week. It was a very filling single-dish meal with plenty of leftovers for the next day. Hope you like it!
I used a cup of crushed pork rinds and it was too many. Between that and the Applewood rub, it had a good flavor overall but was much more salty than necessary. Next time, I'll use 1/2 or even 1/4 cup crushed rinds instead and just a dash of the rub.
You could easily use whatever cheese types you have on hand.
Nutritionals are my best estimate based on what I used. If you need to track closely, please figure your own numbers using your own ingredients.
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