One Pan Dinner and Tasty use of leftover chicken.
|15 ml||1 tbsp. butter or margarine|
|125 ml||1/2 cup chopped onion|
|125 ml||1/2 cup chopped celery|
|500 ml||2 cups of leftover chicken, cut into bite size pieces|
|1 can||Cream of celery soup|
|1 ml||1/4 tsp ground Pepper|
|5 ml||1 tsp dried thyme|
|125 ml||1/3 cup milk|
|500 ml||2 cups freshly cooked or frozen mixed vegetables|
|375 ml||1 1/2 cups flour|
|125 ml||1/2 cup cornmeal|
|250 ml||shredded OLD cheddar cheese|
|15 ml||1 tbsp sugar|
|10 ml||2 tsp baking powder|
|250 ml||1 cup milk|
|45 ml||3 tbsp. melted butter - COOLED|
If using fresh vegetable, prepare and cut into bite size pieces and pre-cook in microwave.
In cast iron or oven safe deep skillet start by melting butter and saute onion and celery on top of the stove. Blend in soup, stir in cooked vegetables and seasonings. Add chicken, then slowly add only enough milk until soup coats ingredients and consistency is more like a sauce or gravy rather than soup. If you have lots of leftover chicken then use 2nd can of soup and increase vegetables as required.
Pre-heat oven to 375.
Topping: In 2 cup microwave glass measuring cup melt butter and let cool. In bowl mix together dry ingredients - add cheese. To cooled butter whisk in milk & egg. Stir into dry ingredients. Spoon over chicken/vegetable mixture, spread evenly. Bake in 375 oven until lightly golden - 30-35 minutes.
I microwaved fresh carrots, parsnips and turnip, and then added frozen peas. In this recipe hubby can't tell what veggies he's eating.
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