...or my version, anyway. The usual recipe calls for boneless/skinless chicken breast either pan fried or baked. Well I prefer boneless/skinless thighs, but I wanted them grilled or smoked. So fire up the grill, a little salt & pepper, and on they went on indirect heat to get some smoke. I added a couple of cherry splits to the lump to increase the smokiness of the thighs. Once smoked, I cut them into bite size pieces. No sampling going on here...
A few fresh broccoli florets and a head of cauliflower cut into bite size pieces. Steamed for 2-3 minutes and then drained...
Next I mixed 2 small cans of Campbells Cream of Mushroom soup with about a 1 1/2 cups of extra sharp cheddar, a cup of Gruyere, and a half cup of fresh grated parmesan cheese in a bowl. I added in about 2 1/ 2 cups of half & half. Mixed it all together well...
I sauted about a pound of sliced mushrooms in a good drizzle of EVOO and about 2 TBSP of unsalted butter, stirring occasionally. I let them go until they were fairly brown and had that earthy aroma...
Now mix the mushrooms, broccoli, and cauliflower together in a baking pan and pour the soup/cheese mixture over it. Stir to combine. I melted a stick unsalted butter and stirred in about a cup or so of panko bread crumbs. This was spread over the top along with a handful more of the cheddar...
Into a 400℉ oven uncovered until it gets bubbly and the cheese on top gets a little color, about 45 minutes...
Now it's time to eat. Served with a salad...
The smokiness of the thighs really came through in this dish, but wasn't overwhelming. I did not add any seasoning other than what was on the thighs when I smoked them. Maybe could've added some more pepper, but with all the cheese, I think that it was salty enough.
Edit to say that the whole dish could be cooked on the smoker after putting it all together.
A few fresh broccoli florets and a head of cauliflower cut into bite size pieces. Steamed for 2-3 minutes and then drained...
Next I mixed 2 small cans of Campbells Cream of Mushroom soup with about a 1 1/2 cups of extra sharp cheddar, a cup of Gruyere, and a half cup of fresh grated parmesan cheese in a bowl. I added in about 2 1/ 2 cups of half & half. Mixed it all together well...
I sauted about a pound of sliced mushrooms in a good drizzle of EVOO and about 2 TBSP of unsalted butter, stirring occasionally. I let them go until they were fairly brown and had that earthy aroma...
Now mix the mushrooms, broccoli, and cauliflower together in a baking pan and pour the soup/cheese mixture over it. Stir to combine. I melted a stick unsalted butter and stirred in about a cup or so of panko bread crumbs. This was spread over the top along with a handful more of the cheddar...
Into a 400℉ oven uncovered until it gets bubbly and the cheese on top gets a little color, about 45 minutes...
Now it's time to eat. Served with a salad...
The smokiness of the thighs really came through in this dish, but wasn't overwhelming. I did not add any seasoning other than what was on the thighs when I smoked them. Maybe could've added some more pepper, but with all the cheese, I think that it was salty enough.
Edit to say that the whole dish could be cooked on the smoker after putting it all together.
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