Chicken Croissant Casserole
3 Tablespoons Butter
½ White Onion, Chopped
2 Cloves Garlic, Minced
½ Cup Cream
6 Croissants, Split – Torn Into 1-Inch Pieces
2 Green Onions, Thinly Sliced
6 Cups Rotisserie Chicken Chopped
2 Cup Shredded Monterey Jack Cheese (1 Cup Reserved)
2 Cup Shredded Swiss Cheese
1 Cup Shredded Mozzarella Cheese
2 Tablespoons Chopped Fresh Dill
1 Teaspoon Kosher Salt
Freshly Cracked Black Pepper To Taste
Step 1 Preheat oven to 400 degrees F (200 degrees C).
Step 2 Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended.
Step 3 Place the torn pieces of croissant bottom into a 9×13-inch nonstick baking dish in an even layer. In a large bowl take the whisked eggs and fold in the chicken, Herbs and spices, vegetables, cheeses.
Step 4 Top the croissant pieces with mixture from the bowl, spread evenly over croissants. Top with reserved cheese.
Step 4 Spray a sheet of foil and top the casserole. Bake the casserole in the preheated oven until browned and the eggs are set, about 50 minutes. Remove the foil and cook about 15 minutes more until cheese is browned. Serve hot. Serves 8
Variation: I like to fold in 1 pint of halved cherry tomatoes to the egg mixture before pouring.