Chicken Casserole
Steve asked for stew, so I improvised:
- 5 yellow flesh potatoes, washed and par boiled for 10 minutes, water reserved
- 1 clove garlic and one sweet vadalia onion, chopped and sauteed in olive oil
- 1 cup mushrooms, sliced and sauteed until golden brown
- chicken, shredded
- 1 can cream of mushroom soup
Not sure what to do next, but this seems like the start of something starchy and yummy!
- I started with the garlic in olive oil for 1 minute, added onions and continued over med heat until they were transluscent. At this point, the potatoes were ready so I placed them on the bottom of a sprayed pan (I used my Pampered Chef stoneware baker) and then spread the onion and garlic over top.
- In the same pan, I added fresh oil to sautee the mushrooms and when they were almost done, I spooned in ¼ cup of the hot potato water to deglaze the pan. That got poured evenly, all over.
- I shredded the chicken while the oven preheated (ours is high efficiency and takes forever) and layered that on top of the vegetables. I will definitely make the crock-pot chicken again. It fell off the bones. In fact, even the bones fell apart!
- In separate bowl, I whisked 1 can of cream of mushroom soup with equal parts milk and potato water (enough to fill the can, combined) until it was smooth and poured that (evenly) all over. Then I sprinkled it with ½ tsp dried thyme, a few rosemary leaves, and cracked pepper. I crushed a handful of Ritz crackers (low sodium) and spread them evenly, and then topped it all with dried parsley.
- I baked the whole thing at 350F for 30 minutes.
Steve asked for stew, but this came out tasting like stuffing casserole. And I quote: “this is better than stew, it’s freakin’ awesome. I love it. It’s a man’s meal with meat and potatoes.”
Yeah to me!
(Visited 16 times)
