Delicious Chicken Goop Over Potatoes
I wanted to try a recipe that I found for Baked Chicken and Broccoli, but sadly upon inspection of this recipe I found that it called for Cream of Chicken Soup with Herbs which has been discontinued.
I have Cream of Chicken Soup, it’s even low-fat, I have herbs, but now what do I do?
I stared at my spice rack, and strange words stared back at me.
What could I do? I started sniffing spices, which is something that I think everyone with mystery spices should do – how else will you know when to use them?
I discovered that fennel smells like licorice, marjoram and savory both came off as Chamomile tea to me, Caraway was like an old scratch-n-sniff pickle that I used to know, and that celery seed does in fact smell like celery (which inspired me to add celery to this recipe since I had it and a little extra crunch was awesome!).
So after much swapping and playing with the recipe, I went with some classic condiments to jazz up broccoli: cheddar cheese and some Italian spices. This is what I ended up with:
Delicious Chicken Goop Over Potatoes
- 2 c. cooked, shredded chicken
- 1 package (10-12 oz) frozen broccoli, steamed, chopped, and drained of excess liquid
- 2 celery stalks, chopped fine
- ½ c. onion, chopped
- 1 can cream of chicken soup (98% fat free)
- ½ c. fat free half-and-half
- ½ tsp. sage
- ½ tsp thyme
- Dash paprika
- Dash nutmeg
- Dash pepper
- ¼ c. shredded parmesan cheese
- ¼ c. shredded cheddar cheese
- Small red potatoes (about 3 per person)
Cook chicken as desired – I boiled mine ahead of time to keep the moisture, but not add excess fat, but you could also sauté the chicken with the onion and celery. Sauté onion and celery until just softened. Lightly spray a 1 ½ quart casserole dish. Mix all sauce ingredients together (except cheese) in a large mixing bowl. Put chicken, onion, and celery in prepared dish then pour sauce over everything. Stir to coat if necessary. Top with cheeses. Bake at 350 degrees for about 25-30 minutes, or until warmed through and sauce is bubbly.
*This recipe can be served over rice or pasta, but that day I just wasn’t feeling either, so during the baking time I steamed red potatoes. To serve I just broke them up on my plate and dumped the chicken goop over the top. Jay and I were both very pleased with the results.
Happy Cooking!
