I am pregnant again.
Yep we are having baby number two. We are due August 28th. I get to find out the sex ( hopefully) on April 19.
I wonder if there are any girl making foods...
No. by now the gender is determined and in place. I am 15 weeks today.
almost half way... Pregnant through the summer again. Yay Me...
Friday, March 6, 2009
Chicken Sans Pie
I started off calling this chicken stroganoff, but that was deceptive. It is basically a chicken pot pie with out the pie.
It is super yummy on a cold night with french bread. It is quick and easy and would be good with a salad on a hot day. It packs up well and reheats awesome.
2 chicken breasts
1 can cream of chicken ( or mushroom if you prefer) + 1 cup of milk
3 cups total of variety of frozen veggies. I usually do 1 1/2 c of broccoli, 1/2 c of corn, 1/2 c of peas and 1 c of green beans. ( nuke for about 4-5 minutes to cook them most of the way through)
1-2 cups of shredded cheese ( your choice, cheddar, cheddarella, Italian blend whatever)
1/2 bag of egg noodles
Cut chicken into medium bite sized pieces. Season with salt and pepper, garlic powder, Mrs. Dash and Itallian seasoning if you like. Saute' in a large deep skillet ( I use a non stick wok style pan). Keep them moving, until they are almost cooked through. add the cream of chicken, milk, and veggies. mix together and turn heat down to medium. Add egg noodles, try and get them all into the sauce. Cover and cook on medium to medium low for about 10 minutes. Or until the noodles are cooked (you could dirty another pot by boiling these seperate and just topping the noodles with the sauce, but why?) add about 1/2 of the cheese to the pot. stir. this helps to thicken and add a cheesey flavor. serve, in bowls, top with a little more cheese, serve with garlic bread, or french bread, or rolls. this recipe feed hubby and I with leftovers ( or seconds). It would feed a family of four easy, if you added salad.
I love this recipe, because it literally takes about 30 minutes. You could adjust this and make it feed more, by adding a chicken breast, about 1 c of chicken stock, and maybe another 1/2 to 1 c of veggies.
It is super yummy on a cold night with french bread. It is quick and easy and would be good with a salad on a hot day. It packs up well and reheats awesome.
2 chicken breasts
1 can cream of chicken ( or mushroom if you prefer) + 1 cup of milk
3 cups total of variety of frozen veggies. I usually do 1 1/2 c of broccoli, 1/2 c of corn, 1/2 c of peas and 1 c of green beans. ( nuke for about 4-5 minutes to cook them most of the way through)
1-2 cups of shredded cheese ( your choice, cheddar, cheddarella, Italian blend whatever)
1/2 bag of egg noodles
Cut chicken into medium bite sized pieces. Season with salt and pepper, garlic powder, Mrs. Dash and Itallian seasoning if you like. Saute' in a large deep skillet ( I use a non stick wok style pan). Keep them moving, until they are almost cooked through. add the cream of chicken, milk, and veggies. mix together and turn heat down to medium. Add egg noodles, try and get them all into the sauce. Cover and cook on medium to medium low for about 10 minutes. Or until the noodles are cooked (you could dirty another pot by boiling these seperate and just topping the noodles with the sauce, but why?) add about 1/2 of the cheese to the pot. stir. this helps to thicken and add a cheesey flavor. serve, in bowls, top with a little more cheese, serve with garlic bread, or french bread, or rolls. this recipe feed hubby and I with leftovers ( or seconds). It would feed a family of four easy, if you added salad.
I love this recipe, because it literally takes about 30 minutes. You could adjust this and make it feed more, by adding a chicken breast, about 1 c of chicken stock, and maybe another 1/2 to 1 c of veggies.
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