Friday, November 25, 2005

Chicken Mushroom Casserole

I'm using the two pieces of breast meat that I cut off the chicken yesterday, for today's dish. This is an easy recipe, and it will allow you to clean out some of those frozen vegetables in your freezer or start using up some of the cans in your pantry that are coming dangerously close to the expiration date.

Biscuits that are pre-proved are so easy to use, and come in handy very often. You can find rolls of 6 or 10 biscuits in the refrigerator section of your supermarket, and some brands will even go lower than six, if you are cooking for one. At any rate, keep one or two handy at all times in your refrigerator, I'm going to use it in an apple-raisin pie sometime soon.

For now, cut your chicken in bite-size pieces. For this recipe you will need:

Chicken Mushroom Casserole

2 cut chicken breasts
2 cups of mixed frozen or canned vegetables, such as corn, broccoli, green beans, carrots etc.
1 cup of sliced mushrooms
1 medium size onion
1 can of cream of mushroom soup
1/2 cup of grated cheese
1/2 cup of white wine (optional)
refrigerated unbaked biscuits
olive oil

Heat olive oil in a pan and add the chicken. When the meat is not pink anymore, add the onions and mushrooms and stir until the onions are soft. Add the frozen, fresh or canned vegetables (drain juices) and stir all together, then add the can of mushroom soup, 1 can of water and the wine. Let simmer for 10 minutes, and salt and pepper to taste.
Pour mixture into casserole, cover with unbaked biscuits, put cheese on top and bake in oven at 375 until mixture is bubbly, cheese is melted and/or biscuits are golden brown.

For an extra bite, you can add a small can of green chillies :-)

Hope you had a lovely Thanksgiving, and leave a comment if you'd like a recipe for the leftovers!

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