Recipe Background
Cherished Chicken Bake blends nostalgia and practicality with a college dorm's cozy twist.
When I was newly settling into life as a college freshman, I found myself navigating the intricate maze of the dorm’s shared kitchen for the first time. That newness, coupled with the scent of simmering onions and garlic, was my sanctuary amid the chaos. I had inherited my grandmother's cherished chicken bake recipe, which she used to whip up on family game nights. She always insisted on caramelizing the onions slowly for their deep flavor, a tip I found myself passing on to new friends crowding around the tiny kitchen table. The wine, often a last remnant from someone’s family visit, brought a touch of sophistication to our otherwise basic meals.
Among the challenges of college life, finding good rotisserie chicken nearby was a small victory. It saved me time and reminded me of home, shredded and tossed into the creamy mix of cream cheese and Parmesan, just like Grandma taught. Wrangling my first taste of independence meant keeping a stash of cheese crackers in the cupboard too. They added a crunchy topping and a hint of nostalgia, echoing those family evenings where laughter was as plentiful as the food.
It wasn't long before this cherished chicken bake became a comforting staple for our dorm floor. The hodgepodge of students learned to let the bake stand for a few minutes after it emerged golden from the oven. It allowed for clean slices, much to the gratitude of hungry hands. Life in the dorms may have been chaotic, but for those evenings, the kitchen was our comforting little heart of warmth and camaraderie.
Ingredients
- 4 tablespoons unsalted butter divided
- 1/2 sweet onion chopped
- 2 cloves garlic chopped
- 3 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 1/2 cups chicken stock
- 4 ounces 1/3-less-fat cream cheese cut into pieces
- 1/4 cup parmesan cheese
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups rotisserie chicken shredded
- 3 cups pearl barley cooked
- 8 ounces green beans steamed and chopped
- 1/4 cup fresh flat-leaf parsley chopped
- 1 cup cheese crackers such as Cheez-It® crackers, crumbled
Directions
- Preheat the oven to 425 degrees F.
- Grease an 8-inch square baking dish.
- In a medium pan over medium-high heat, melt 3 tablespoons of the butter.
- Add the onions and the garlic to the melted butter and cook, stirring occasionally, until they are caramelized, about 8-10 minutes.
- Add the flour to the onion-garlic mixture and cook, whisking constantly, about 1 minute.
- Add the white wine and the chicken stock to the onion mixture and whisk to combine. Bring to a boil.
- Reduce the heat to a simmer and cook the sauce mixture, stirring occasionally, until it has thickened, about 4-6 minutes.
- Add the cream cheese, 1 piece at a time, to the sauce mixture and stir until it is well-combined.
- Add the parmesan cheese to the sauce mixture and stir to combine. Cook until it is smooth.
- Add the salt and the black pepper to the sauce and stir to combine.
- Add the shredded chicken, the cooked barley, the green beans, and the parsley to the sauce and stir to combine.
- Pour the chicken mixture into the prepared baking dish.
- In a medium microwave-safe bowl, add the remaining butter and heat it in the microwave until melted.
- Add the crumbled cheese crackers to the melted butter and stir to coat.
- Evenly sprinkle the cracker topping over the chicken mixture.
- Bake the chicken bake until it is golden and bubbly, about 25-30 minutes.
- Transfer the baking dish to a wire rack and let the chicken bake stand, about 10 minutes.
- Serve.
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