Saturday and Sunday were filled with sick kiddos. Luckily I had roasted that chicken on Friday. It made life so much easier this weekend. Saturday chicken turned into a casserole. Sunday, Jeff and I had chicken sandwiches after getting all of our Christmas shopping finished (YEAH!!).
Figgy Pudding was going to be this weekends adventure. It didn't happen. It will happen before Christmas. I have never had figgy pudding but I am determined to make one this year. And of course dance around the kitchen singing We Wish You A Merry Christmas the entire time.
Saturdays Chicken Casserole ***None of these measurements are exact.
1 cup chopped roasted chicken
1/2 cup frozen peas
3 carrots chopped
2 tbs butter
1 1/2 tbs corn starch
8oz container mushrooms
1 1/2 cups Chicken stock
tarragon
nutmeg
heavy cream
tortilla chips (crushed)
shredded cheese
salt to taste
Melt butter over medium heat. Saute the mushrooms in the melted butter until they release their juices. Sprinkle with just a little salt. Add cornstarch and cook with mushrooms for about 1 minute. Begin to add chicken stock gradually. You don't want your sauce to become too thin. Add tarragon and just a tiny pinch of nutmeg. Add chicken, peas, and carrots. Mix together well and transfer mixture to a casserole dish. Top mixture with crushed tortilla chips and cheese. Bake at 350 for 30 minutes.
Figgy Pudding was going to be this weekends adventure. It didn't happen. It will happen before Christmas. I have never had figgy pudding but I am determined to make one this year. And of course dance around the kitchen singing We Wish You A Merry Christmas the entire time.
Saturdays Chicken Casserole ***None of these measurements are exact.
1 cup chopped roasted chicken1/2 cup frozen peas
3 carrots chopped
2 tbs butter
1 1/2 tbs corn starch
8oz container mushrooms
1 1/2 cups Chicken stock
tarragon
nutmeg
heavy cream
tortilla chips (crushed)
shredded cheese
salt to taste
Melt butter over medium heat. Saute the mushrooms in the melted butter until they release their juices. Sprinkle with just a little salt. Add cornstarch and cook with mushrooms for about 1 minute. Begin to add chicken stock gradually. You don't want your sauce to become too thin. Add tarragon and just a tiny pinch of nutmeg. Add chicken, peas, and carrots. Mix together well and transfer mixture to a casserole dish. Top mixture with crushed tortilla chips and cheese. Bake at 350 for 30 minutes.
No comments:
Post a Comment