Last night’s concoction was great! Could have used a bit more ‘juice’ but that’s an easy fix for next time.
Once again… here’s the way we cook around here, somewhere in here is an actual recipe:
- First we cook a little rice… I made 2 cups (cooked) and set it aside.
- While the rice was boiling, trying it’s best to burn like it did when I was in my twenties, I threw some frozen boneless skinless chicken breast tenders (from angelfoodministires) into a hot hot skillet pan thingy and put a lid on it.
- Then I peaked into the pan and poured about a 1/2 cup of water in and closed it again really fast (to make it steamy)
- Feed the baby a mum mum cracker, empty half the dishwasher and then add more water to the chicken..just a tad..
- Unroll ready made pie crust (cuz cool moms know what Pilsbury is and how to use it!) and shape it to the bottom of a casserole dish.
- Flip chicken and add a can of cream of chicken soup to the skillet. **this is where you may want to add more water, so you’ll have more juice when your done**
- When the chicken is close to done, spoon out some of the soup and put it in the casserole dish (to keep the rice from sticking).
- Spoon cooked rice into casserole dish and press down to form bottom layer.
- Use metal spatula to chop/break apart the cooked chicken into more manageable pieces. Then spoon chicken on top of rice.
- Open a bag of frozen mixed veggies (ours were peas, carrots, green beans, and corn) and dump a layer on top of chicken.
- Cover with another
homemadepie crust and use fork to poke holes in the top.
- Bake on 350° for at least 30 mins or so… the chicken is done, you just need to cook the crust and the veggies.
Honestly, I was not expecting us to fight over the last piece!
Hope you like it!
for those keeping track, you needed:
a bag of your favorite frozen veggies
some skinless boneless chicken tenders
cream of chicken soup
I’d post a picture but we ate it too fast!
Powered by ScribeFire.