Creamed Chicken and Biscuits (adapted from a Southern Living recipe)
1/2 c. each diced onion, celery, and sliced mushrooms (I will omit the mushrooms)
1. Saute in a teaspoon of butter or oil until tender. Meanwhile, add 1 bag of frozen peas and carrots to a pot of boiling water (can use mixed veggies, instead, if desired).
1 Can Cream of Chicken soup, 1/2 c. milk, 1/4 tsp. tarragon (I'll use thyme and poulty seasoning, instead)
2. Add to the onion and celery. Mix well, simmer for a few minutes.
1 c. cheddar cheese, 2 1/2 c. cooked chicken (leftovers or rotisserie work well), salt and pepper.
3. Stir into simmering soup mix. Pour into lightly greased casserole dish.
1 can jumbo biscuits
4. Top with biscuits and bake in preheated oven (use temperature on side of biscuit can). Bake until biscuits are done (10-15 min). Biscuits will bake better when starting with hot soup mix (in other words, if making the soup mixture ahead, it should be heated before baking).
Angie Gets Organized
This is why I'm trying to get organized...for my family. I am a strong believer in family meal time, but I know that without a little planning, it will be hard to keep us all together. It will also be easier to spend money foolishly on prepared foods or fast food. I love trying out new recipes, so this is my site to pass on recipes, while also organizing them into a meal plan. I hope it helps you to keep your family together. I would love to hear what others are having for dinner, or see a new recipe or two! Feel free to leave me some feedback in the comments section...at least then I would know someone is reading this!
It's not gourmet...just good food!