Chicken Cheese Casserole in One Pot

This one pot Chicken Cheese casserole will be as popular in your house as it was in mine. It uses a classic Dutch cheese.

Holland and Cheese go hand in hand.

Did you realise that?  It’s part of the image and symbolism of the Dutch (don’t mention windmills and clogs), happy cows, milk and cheese.I think you might be surprised to learn that Holland exports more cheese than any other country in the world. Cheese is as much a part of culture here as it is in that other cheese country a bit to the south ( France). In Holland even though there are many types of cheeses made, they specialise in hard and semi hard cheeses for snacking and very successfully for cooking.

Frico, the company producing Landkaas, the cheese I used, has been around since 1898, and still use some of the same recipes making pure natural preservative free cheese.

How do you make a giant cheese with wholes in it?

Landkass literally translated means cheese of the land. This is a Dutch cheese made in the style of a Swiss Emmental cheese, using similar ingredients but maturing much faster. It’s a Cow’s milk cheese, and when made, bacteria are added to aid in the maturation process. The curd is formed into large 5-6 kg rounds and matured for around 4 weeks under conditions that allow the cheese to ripen and internally release gas, (as a result of that added bacteria). The gas produced creates holes within the cheese that give it that distinctive Swiss cheese appearance. Once mature and ready for sale it is coated in a wax. Cheese is a living breathing thing so this stops the cheese breathing and maturing further while helping prevent mould and drying out.

Frico Landkaas is a distinctive cheese that is quite milky/ creamy, nutty and has a sweet after taste. I like it’s the lightly lacticbite that softens into a nice sweet finish and this is what makes it so successful and versatile in cooking. The texture is ideal for sauces and melting of course. Picture a giant Ruben with melted Landkaas.

I spent nearly a year working in different parts of The Netherlands and cooked with so much of their wonderful cheese. Look for it at Woolies in Australia.

There are so many recipes you could make with this cheese…

• Roasted Brussels Sprouts with smoked bacon and Landkaas
• Chicken  Breast rolled and stuffed with  ham and Landkaas
• Corn and Frico Landkaas fritters
• Macaroni and chipotle chilli with Frico Lankaas cheese
• Cheese puffs
• Corned Beef Ruben
• Beef and Frico Lankaas meatballs with flatbread and dijon mayo
• Veal escalopes with melted cheese and baby capers

I like it’s delicate, sweet nuttiness and savoury finish for making delicious sandwiches, decadent toasties or impressive cheese and fruit boards. It also gives me some of that feeling you get when you eat something that gives you good memories.

Chicken Cheese Casserole in One Pot

4.67 from 3 votes

One pot Chicken Cheese casserole is now a favourite in our house. This delicious one pot dish makes a quick weeknight dinner . Chicken breast is too lean for this recipe and will dry out. Use thigh fillet only. This recipe uses Australian cup and spoon measurements

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Chicken Dishes

Cuisine: Australian

Ingredients Method Notes

Ingredients

  

• 500 gm chicken thigh fillets approximately 4 thighs / cut into 4 pieces
• 150 gm Frico Landkaas Cheese grated
• 100 gm onion sliced julienne
• 200 gm peas defrosted or sliced snow peas(1 cup)
• 20 gm dijon mustard 1 tablespoon
• 1 clove garlic
• 125 ml cream thickened (1/2 cup)
• 180 ml chicken stock 3/4 cup
• 25 gm Panko crumbs 1/2 cup
• 5 gm salt and pepper
• 40 ml olive oil 2 tablespoons
• 1 Tablespoon Thyme chopped

Method

 

1. You'll need a large frypan or oven proof casserole dish for this recipe. If your pan is large enough you can do the whole recipe from start to finish in that one pot. it needs to be approximately 12 inches or 28 cm
2. Heat a large frypan | skillet or shallow casserole. Season the chicken with salt and pepper and add the 40 ml of oil, then add the chicken. Cook for several minutes turning to seal on all sides. ( The chicken doesn't need to be cooked through as it will continue cooking in the sauce later). Take the chicken out of the pan and set aside in a bowl
3. Using the same pan, add the onion and garlic and toss till softening and starting to get fragrant. ( add a little more oil if necessary).
4. Add the cream, dijon and the stock and bring up to the boil. Stir in half of the cheese and gently simmer on a reduced heat .Add the chicken and let the sauce simmer for several minutes, reducing a little on a medium to low heat. Stir occasionally. Check the chicken is done.
5. Add the ( defrosted) peas or sliced snow peas on top. Then the remaining cheese and breadcrumbs.
6. Put under the pan under the grill and leave till bubbling and hot and starting to go golden in colour.
7. Serve with rice, couscous or quinoa. I like couscous because it only takes 5 minutes.

Notes

You could use Gruyere cheese,  or cheddar cheese if you can't find LandKaas.

 

There are so many recipes you could make with this cheese…

• Roasted Brussels Sprouts with smoked bacon and Landkaas
• Chicken  Breast rolled and stuffed with  ham and Landkaas
• Corn and Frico Landkaas fritters
• Macaroni and chipotle chilli with Frico Lankaas cheese
• Cheese puffs
• Corned Beef Ruben
• Beef and Frico Lankaas meatballs with flatbread and dijon mayo
• Veal escalopes with melted cheese and baby capers

I like it’s delicate, sweet nuttiness and savoury finish for making delicious sandwiches, decadent toasties or impressive cheese and fruit boards. It also gives me some of that feeling you get when you eat something that gives you good memories.

This post was brought to you by Nuffnang and Frico Landkaas