Holy tastebuds Batman, I literally had to use every ounce of self control not to eat the entire thing in one sitting! This is one of my ideal comfort foods and since both me and Chris have head colds…it seemed like the obvious choice.
- 1lb chicken tenderloin, cubed
- 1/2 bag of frozen broccoli
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cans Cream of Chicken soup
Mix chicken, broccoli, rice, milk, and soup together with 1 cup of cheese. Pour into casserole dish. Bake at 375 for about 20 minutes. While casserole is baking, crush crackers and mix with remaining 1/2 cup of cheese and melted butter. Top casserole with cracker mix, and return to oven. Bake for another 25 minutes or until rice and chicken are cooked through.
Enjoy! (And try not to eat the whole thing…I know it’s hard)
Tonight’s dinner was somewhat of an experiment. Wednesdays are D&D/gaming night and I had to feed our GM as well as Chris (the boyfriend) and needed something simple and filling. I found this recipe (http://www.anediblemosaic.com/?p=9039) on Pinterest (big surprise!) and it looked absolutely delicious…except for the fact that Chris hates dill…so I modified it a bit with fresh rosemary from my mom’s garden, and it turned out well…interesting. Accompanying the bread (or the other way around?) I made Chicken Veggie Soup.
For the bread, I slightly modified the recipe. Of course, instead of dill I used fresh rosemary (same amount), and I used Guiness since that’s what I had on hand. I baked it for a bit longer than called for, but it was still squishy in the middle. Luckily the boys were so hungry that they didn’t care, but I thought it was a bit odd. I also thought it was a little too sweet, so I think if I make it again I’ll halve the sugar and add extra salt and rosemary. I think the Guiness was a bit too strong, and overwhelmed the other flavors, so I think a lighter beer would be best for this particular recipe.
Chicken Veggie Soup
- 1lb boneless skinless chicken breasts (I used frozen)
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 3 large carrots, cut into bite size pieces
- A handfull or so of fresh baby spinach
Combine broth, water, spices and chicken breasts in a large crock pot. Simmer on high for approx. 2 hours (or until chicken is cooked through). Remove chicken and shred. Skim fat from the liquid, and mix chopped carrots, corn, and peas into liquid. Replace shredded chicken and let everything cook until carrots are soft. Stir in baby spinach, and let cook until soft.
Fair warning, I mostly eyeballed the measurements of everything, so if you feel the need to add or subtract anything, that is totally acceptable! Also, feel free to throw in whatever veggies you have lying around, as that’s what I did. Also, if you like, you can throw in some egg noodles at the same time as the carrots! It’s an excellent winter night meal, and goes a long way (I fed 4 hungry gamers as well as myself with this recipe).