Chicken and Shrimp Casserole

Chicken and Shrimp Casserole #1  Kids love this

2# chicken, raw breast or thighs, cut into chunks

1# med shrimp, raw but without the shell

1t olive oil

1/2 c mayonnaise

1/2 c prepared Ranch Dressing

1 onion, med dice

1 stalk of celery, med dice 

4 c prepared stuffing  (I make my own favorite, my daughter uses stove top)

Saute the onions and celery in the olive oil just until the onion is translucent. Mix together the chicken, shrimp, veggies, mayo and dressing. Pack it into a buttered/sprayed/greased casserole dish. Top with the stuffing and bake for 35 minutes at 375 degrees. 

A couple of notes: I prefer chicken thighs because they offer better flavor. I prefer my own stuffing because the boxed stuff is too salty. This is easy to make ahead by preparing it and throwing it in the freezer or fridge. If you are starting with a frozen casserole, bake it for an hour. I serve it with a green salad.

Chicken and Shrimp Casserole #2  Kids do not love this

2# chicken thighs, cut into chunks

1# med. shrimp, cleaned

1T olive oil, 

1 onion, med dice

2 garlic cloves, minced

1/4c Parmesan cheese

1c fresh bread crumbs

1T butter, melted

1t fresh thyme

salt and pepper to taste

Melt the butter and toss it with the crumbs and the cheese. Set aside. SAute the onions and garlic in the olive oil until translucent. Toss the onion mixture with the raw chicken and shrimp and the thyme. Place in buttered casserole and top with the crumb/cheese mixture. Bake at 375 for 30 minutes. I serve this with pasta and a green salad.