These two sure are good sports. It’s a lot of work trying to get mom to play fetch while she is packing! Keeping her company and our toys under foot made for some laughs and a few ouchies… she may have stepped on a ball while moving boxes.
These two did make the day fun, even the ball incident didn’t slow me down. Glassware and a chunk of fragile were safely wrapped and boxed up. Moving errands, laundry and time with sweet friends… thank you Lisa and Tanya for stirring the creative juices. Which leads me to tonight’s pantry purge creation. During my freezer purge, I pulled a 3-lb package of chicken breasts and thawed in the fridge overnight. To cook the chicken, I used my reliable crock-pot, enough chicken broth to cover, and cooked the chicken on high for 3 hours. Since I am not a crock-pot aficionado, I will not advise you on cooking times and temps, as I am sure these vary. I do recommend always using a meat thermometer to make sure your chicken gets to a safe 165º .
In an effort to use the chicken, I surveyed my pantry inventory and came up with two nights of chicken meals. Full disclosure…maybe not the healthiest, but still yummy, stick to your bones goodness. For tonight’s meal, half the cooked chicken, a box of Uncle Ben’s, can of Cream of Mushroom Soup, and a few staples still in the fridge… we have us a new recipe.
Chicken Wild Rice Pantry Casserole
What found it’s way in the pot?
- 2 tbsp butter
- ½ onion
- 2 celery stalks
- 1 box Uncle Ben’s Long Grain & Wild Rice (6oz box)
- 1 cup chicken broth
- 1 can Campbells’s Cream of Mushroom Soup
- ½ cup milk
- 1.5 lbs cooked chicken, cut into bite size pieces
- ¼ cup or so almond slices
Preheat oven to 350º. Finely dice onion and celery. Melt butter in a large skillet and saute the onions and celery until the onion is translucent and celery slightly softens. Mix in the rice mixture (set the season packet aside for a moment) and toast for 2-3 minutes. Add broth, Cream of Mushroom Soup and Uncle Ben’s Season mix. Stir and bring mixture to a boil for a minute or two. Lower the heat, add milk and chicken, and simmer for 10 minutes. Transfer to a baking dish and sprinkle with almond slices. Bake 30 minutes until golden and bubbly.
How much does this serve?
This recipe should serve 4. Last night it served two with leftovers for my lunch. Either Jason was very hungry, really liked the casserole or both.