Thursday, March 8, 2012

What's Cooking?





I found this recipe over at Miz Helen's and had pinned it.  It looked like such great stick-to-your-ribs food.

Today, we are supposed to be getting some much needed rain and rainy days are the perfect time for comfort food.  This recipe is kind of a cross between chicken pot pie and chicken and dumplin's (the dough ball kind not the flat kind.)

Because I am me, I can't leave a recipe alone so I made a few variations but the basics are the same.  Don't freak out at the ingredient list.  The recipe is very simple, but you will dirty up several dishes.

Variation on a Theme of Chicken in a Cloud

2 bone-in split chicken breasts
Onion, roughly chopped
Handful of Baby Carrots, chopped
1/2 bag Frozen Green Peas
1 can Cream of Chicken Soup
3/4c. Sour Cream
1/4c. Cream
Splash of White Wine (optional)
1/2 tsp. Salt
1/2 tsp. Poultry Seasoning
1/4 tsp. Garlic Pepper
1c. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 c. Milk
1/2 c. Cheddar, shredded
1 Tbs. Poultry Seasoning
2 Eggs, beaten


Preheat the oven to 350F.

Throw the chicken in salted boiling water with the onions and let them cook.  Once the chicken is cooked through, strain out the solids, keeping the broth. 

After the chicken has cooled, pull the meat from the bone.  Put the reserved chicken juice and bones back in the pot with leftover veggies to make a richer stock while you make the rest of the dish.

The cooked onions and chicken meat go into a 9 x13 baking dish with the carrots and peas. 

Mix the soup, sour cream, cream, wine, salt, garlic pepper, and poultry seasoning then pour over the chicken and vegetables.  Stick the dish in the oven while you make the "cloud."

Stir together the flour, baking powder, salt, & poultry seasoning in a bowl.  Stir together the milk, cheese, and eggs in another bowl.  Combine the wet & dry ingredients.

Pull the dish out of the oven and drop the "cloud" mixture by spoonfuls over the chicken mixture.

Bake for 25 minutes. 

I would love to try this again and see if it freezes well.  Next time, I can't believe I'm saying this, I would probably leave out the cheese altogether.  I know, I know, it's a crime against humanity and goes against every fiber of my being but...because I changed up the flavor profile a bit and used so little cheese overall, I don't think it adds anything to the dish.

This is part of Full Plate Thursday.

4 comments:

  1. Perfect comfort food indeed, and since the rain will be moving here for the weekend I may give it a try. I'll bet it would freeze great!

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    Replies
    1. I'm thinking that maybe I could freeze the chicken part on its own. That way it could be used over pasta or rice or in a pot pie or with a fox in socks on a box...

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  2. Hi Pary,
    We sure have been getting a lot of rain, so far we have had 4 1/2 inches which we really needed. I love that recipe and I like your variation, it looks really good! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Yes ma'am Miz Helen! I planted some seeds two weekends ago and I'm sure they are LOVING all the rain.

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Your turn! Let me know what perfectly practical comments you have.

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