I found yet another chicken dish that I wanted to make
Off the Better Recipes site
Submitted by Bree De
Chicken and Cheese Bake
The chicken recipe suggested using a rotisserie chicken from the supermarket
Good idea
So with just one rotisserie chicken
A bunch of vegetables
And some of the usual suspects, that you find in your fridge and pantry
Using the waste not, want not theory
Voila
3 Delicious Dishes including a soup with a surprise ingredient
I made some changes to the recipe for the Chicken dish
First I didn't want to use canned soup so I made my own
But please use bought soup if you wish
However...It worked
Whenever I have leftover bread I turn it into breadcrumbs
Just pop into plastic bag and freeze
So useful
Ingredients:
3 cup chopped, cooked rotisserie chicken
1 cup Grated Cheddar Cheese
1 cup Sour Cream
1 cup Mayonnaise
1 head Broccoli cut into florets and blanch
1 cup Cream of Mushroom Soup
For Topping
Croutons sautéed in olive oil till just starting to get golden
Sprinkle with a little sea salt
Or if you'd rather...Breadcrumbs whatever you have on hand
I really like the croutons best. It was a great crunch
Directions:
Preheat the over to 175C and lightly grease a Gratin dish.
In a bowl, add the chicken, broccoli, cheese, sour cream, mayo and mushroom soup.
Mix all the ingredients well
Place in gratin dish and top with Croutons or Breadcrumbs
I served it with some green peas
Perfect match
The other dish I devised was a Vegetable Bake
Plus the soup
Pumpkin, Carrot and Cantaloupe in Chicken Stock
Loved it
First I needed to cook the vegetables
I blanched the broccoli in salted water, drained it
Kept the water and cooked the carrot and pumpkin till just tender
Drained and reserved the water
Base for soup of course
Once I had shredded the chicken the bones went into
The vegetable water with a tablespoon of Vegeta Chicken Stock, for extra seasoning
Plus a bay leaf
Bring back to boil and simmer for 30 minutes
Strain through wet paper towel in a sieve
Beautiful Stock
So for the Spicy Vegetable Bake
1 head broccoli cut into florets
2 carrots sliced
1/2 buttercup squash pumpkin
1 onion peeled and roughly chopped
2 sticks of celery chopped
100 gms butter
1/2 cup flour
Sea salt and freshly found black pepper
1 cup chicken stock
2 cups whole milk
1 tsp Sriracha sauce more if you want it
Toping
Grated cheese
Blanch the broccoli florets in boiling salted water
I also use the stalk just peel it and cut into batons
Put the stalks in first for about 3 minutes
Add the florets just blanch for another 2 minutes
Drain, reserve water and cool quickly under a little cold water
To keep the colour
Add the carrots and pumpkin to the water and
Cool till just fork tender
Drain
Reserve the water
Add the onions, season with salt and pepper, cook till tender
Add celery cook another couple of minutes
Add flour
Cook for about 3 minutes to cook out the raw flour taste
Add hot chicken stock
Keep stirring till it starts to thicken
Add 1 cup milk
Keep stirring
Add more milk as needed
Not too thick just want some substance
Simmer stirring often
Set aside
Arrange vegetables in dish
Smother with Onion Sauce
Cover with grated cheese
This can now go into the freezer
Or if you want to cook straight away
Into 180C oven for 20-30 minutes
Yumo
For the Soup
Pumpkin, carrot and rock melon
Peel the pumpkin and chop
Chop the carrot
Remove skin from Cantaloupe and chop
Add all to chicken stock
Simmer for about 30 minutes
Whiz in a blender
And serve, with my famous Corn Muffins of course
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