The kids and I stayed home from church yesterday. Arthur worked, and I was so exhausted and achy. Not sure why, but I think my late nights and busy baking and school days caught up with me. Plus, I had eaten several pretty unhealthy desserts the last few days, so my body seemed to be a bit on the fritz. 🙂 Between Baker’s Square pie, DQ blizzard, and a package of peanut M&M’s, I think my stomach was so confused on how to digest it all!
Staying home yesterday was nice because we got to relax (as much as I could with 4 kids running around) and recharge. I finally found some energy around 4pm. So, I decided to use up the last of the leftover chicken from Thursday night’s whole chicken I boiled. I used a variation of this Chicken Vegetable Bake and it came out great! Had enough for dinner and leftovers for Arthur’s lunch and some to keep here. I will make note of the changes in mine below.
Chicken Vegetable Bake
- 1 can condensed cream of celery soup (**or chicken broth/flour, see note at bottom) – I used the chicken broth mix.
- 1 c. light sour cream
- 1 tsp. ground pepper
- 1 tsp. parsley
- ¼ c. minced onion – I only had dried onion on hand
- 1 glove garlic, smashed – Used minced
- ½ c. diced carrot – I put in 1 cup
- ½ c. diced celery
- ½ c. frozen peas
- ½ c. frozen corn
- 2 c. diced broccoli florets
- 2 c. diced cooked chicken
- Preheat oven to 375.
- Stir together condensed soup, sour cream, and pepper.
- Add remaining ingredients. Stir until combined.
- Pour into a lightly greased 9×13 pan.
- 1 ¾ c. flour
- 1 tablespoon, plus 2 tsp. baking powder
- 2 ½ tsp. sugar
- ¼ tsp. salt
- 3 TB vegetable shortening, at room temperature – I used 7 tbsp in place of the shortening and butter here.
- 4 TB unsalted butter, cold and cut into ½ inch pieces
- 1 ¼ c. grated cheddar cheese
- 2/3 c. buttermilk (I used 1 cup to make a “drop” biscuit type of topping and did not roll out the dough)
- In a food processor, pulse together flour, baking powder, sugar and salt.
- Add shortening and pulse until combined
- Add butter and pulse 5-7 times, until butter is pea-sized
- Add cheese, pulse until combined
- Pour in milk and pulse until just combined
- Place on a lightly floured surface and knead gently until dough comes together. Do not overwork the dough. (if using 1 cup milk like me, just stir the dough and plop it on top of mixture in your baking dish!)
- Roll dough into a 9×13 rectangle and place in pan over filling.
Garlic Butter: (I didn’t use the garlic butter. Just didn’t feel like making it, plus I thought we’d like it better without)
- 1 TB unsalted butter, melted
- 1 clove garlic, smashed
- 1 tsp. fresh parsley, chopped
- In a small bowl, combine ingredients and stir until combined.
- Brush over topping.
- Place in oven and bake for 40-45 minutes, or until topping is golden and cooked through.
**Cream soup alteration: in a saucepan, melt 3 tablespoons butter. Whisk in 3 tablespoons flour. Gradually whisk in 2 cups chicken broth. Over medium heat and stirring frequently, bring sauce to a boil. Cook and stir until thickened, about 4 minutes. Proceed with recipe as above.
It turned out pretty good! I think next time I’d either saute the veggies a little before putting them into filling or bake this for 15 minutes more. Our veggies were a little crunchy. But we still ate it! Very healthy and delicious!
- Chicken -n- Dumplins (cookingwithbarenecessities.wordpress.com)
- Meals On Monday Chicken Pot Pie (katherinescorner.com)
- Chicken “pot pie” (ckenb.blogspot.com)
- Chicken Parmesan Casserole from Allrecipes (momcooks.net)
- Blog post by faithfilledfoodformoms (bloggymoms.com)