I had leftover risotto from the Waiting for Dorian meal.  The local market had some chicken tenders on sale. Inspiration kicked-in!

Risotto casserole:

4 C. Leftover risotto

1 C.  Leftover chard and cannellini beans chopped up in the food processor. Any leftover cooked vegetables will do.

1 egg

1 C. Vegan mozzarella shredded

1/2 C.  Crumbs from seasoned chips or crackers. I used some organic multigrain crackers.

3 Tbsp. butter

Combine leftover risotto, chard, egg, shredds and crumbs.  Place in 13 x 9 baking dish sprayed with coconut oil.  I refrigerated it overnight. This is not a necessary step. I just did it so dinner will be easy tonight. Bake at 350 for 30 minutes.  Top with little pieces of butter turn heat up to 450 and cook for another 15 minutes to make golden brown across the top.

For the chicken skewers:

Weave chicken tenders on to skewers. Marinade overnight in marinade of choice. I combined 1/2 C. pineapple jalapeno jam and 1/4 C. balsamic glaze. It was amazing! Bake in the oven side by side with the risotto casserole. After 30 minutes at 350 take the chicken out and cover with foil tossing around first to make sure it all has plenty of the juices on it. Finish cooking the risotto casserole with the butter on it.

This was a huge hit!