Devil chicken casserole.
So we're gonna start the pasta and under-cook it
by a couple minutes because it's a casserole
and it's gonna pop back in the oven a little later.
So we wanna under-cook that pasta a little bit
cause it's gonna keep cooking in the oven.
Whenever we cook dry pasta
we liberally salt the water, right?
You want the water itself to have flavor
cause it's the only chance you get
to flavor the pasta itself.
So to a pound of pasta
in the pan we've got going some celery,
couple ribs of celery, and a large onion.
And I put a little salt on this so it would sweat out.
Next we're going to add the garlic in.
I'm using all the flavors that I use when I make
deviled eggs in real life.
You know, I, I often garnish them
with a little minced celery green.
I always put in onion and garlic.
That'll keep away the vampires.
Exactly, and it helps with vampires too.
You can use prepared mustard or a couple teaspoons
of dry mustard, either or.
We need mustard of course, in deviled, right?
And we have to have hot sauce in devil eggs.
So a little hot sauce.
Now if you have a family or you wanna keep it mild
open the top and do this.
We like things hot, so I do this.
(applause)
So up to you.
I can't see you.
Do what you like at home, but I want this
to taste like devil eggs in the end.
So we mush that together.
I'm gonna add a little dash of Worcestershire.
I'm gonna add a little Old Bay.
This is the color I wanted.
See how the onions are now translucent and it's just turning
into this delicious kind of spicy mush.
Now we're gonna sprinkle in a couple tablespoons
of flour to thicken our sauce.
And now we're gonna add in a couple of cups of warm milk...
(applause)
To make our gravy nice and creamy.
And now we're going to take our help from the grocery store.
And we're going to add a rotisserie chicken.
Mama loves you.
(applause)
Listen, it's a busy holiday night, right?
So we're just gonna throw in some rotisserie chicken.
And now we're going to do our fliparoo.
Once we warm that chicken through, if you buy it that day
I'm sure it's probably still warm
from when you brought it home from the store, right?
But now we just...
(Rachel groans with exertion)
Fill this into our dish.
(applause)
We're gonna take a little of our starchy cooking water just
before we drain the pasta and add it
to our dish so that it marries the sauce to the pasta.
Turn this off.
Honey, grab me, might be in that bottom cupboard there.
Thanks.
Then we're gonna drain the pasta shy of being done.
Remember, couple minutes shy.
Oh, heavy baby...
Boop!
(applause)
Pasta with chicken.
Fold all this together in that nice spicy gravy.
Ah, no...
Yes!
I want more Red Hot and Old Bay on mine.
(audience cheers)
I'm just saying.
And then you take, oh, a few cups of sharp cheddar cheese.
Yes...
(applause)
Yes.
That's my kind of candy baby.
And then you take this baby and pop her in the oven
'til it gets nice and golden and gooey and delicious.
So this is deviled chicken casserole with hard boiled eggs.
And that's a traditional thing
for the southern version of this dish.
And guess what I did to them over the break?
I Old Bay'd them.
(audience cheers)
That is absolutely gorgeous and dreamy.
So now we're gonna scatter over our eggs
and then we hit 'em
with some green herbs...
That smells great.
All over the top.
It smells incredible, right?
Oh my God.
Yeah, yeah.
(applause)
(chime sound)