1 package of chicken breasts with ribs
3 bouillon cubes
1 can cream of chicken soup
½ package frozen mixed vegetables
5 stalks of celery, coarsely chopped
salt and pepper, to taste
herbs to taste – thyme, basil, rosemary
1/3 cup sour cream
1 package refrigerated buttermilk biscuit dough, separated and cut into quarters
Boil the chicken with 3-4 cups of water and the three bouillon cubes in a large heavy pot or Dutch oven (or crock pot, if you have more time). When the chicken is nearly done, remove it from the broth and debone, cutting it into bite-sized pieces. Strain the broth if desired and pour it back in the pot. Return the chicken to the broth, lowering the heat to medium. Add the cream of chicken soup, the frozen vegetables, the celery, and the seasonings. Stir to combine. Cover and cook for 30 minutes on low heat. Add the sour cream and cook 10 more minutes. You can let it simmer, covered, as long as you need at this point. 15 minutes before serving, put the biscuit dough in the chicken mixture and raise the heat to boiling again. When the time is up, serve in soup bowls.
Laura
Chicken & Rice Bake, with Black Beans & Tomatoes
I threw this together for dinner tonight from the contents of my pantry and freezer. Always have beans, tomatoes and rice on hand!!
1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne
Pre-heat oven to 350° F
Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.
1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne
Pre-heat oven to 350° F
Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.
Cucumber Dip
An easier way to make Greek cucumber sauce, from my friend Sherri
1 large cucumber, seeded and coarsely grated
1 cup plain Greek yogurt
1 Tablespoon lemon juice
3 small green onions and tops (finely chopped)
Tabasco sauce to taste (a few drops will be plenty)
Garlic to taste
Ground black pepper to taste
Wring out excess cucumber juice in clean cup towel so it is mostly cucumber and little juice. Mix cucumber onion and seasonings. (Use more mayo if needed). Refrigerate before serving. Can be kept several days in an airtight container.
1 large cucumber, seeded and coarsely grated
1 cup plain Greek yogurt
1 Tablespoon lemon juice
3 small green onions and tops (finely chopped)
Tabasco sauce to taste (a few drops will be plenty)
Garlic to taste
Ground black pepper to taste
Wring out excess cucumber juice in clean cup towel so it is mostly cucumber and little juice. Mix cucumber onion and seasonings. (Use more mayo if needed). Refrigerate before serving. Can be kept several days in an airtight container.
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