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Today I crossed 2 recipies and came up with:
1 package of chicken breast tenders (purchased by accident; I thought I was getting breasts to slice but they worked GREAT!)
1 Large can of Cream of Mushroom soup (family sized; I used Safeway's brand)
1 can of Italian seasoned diced tomatoes
1 meduim sized yellow onion, sliced
1 package sliced criminis
About a glass of white wine (I used Chardonnay... cuz that's all I drink ;) )
Pepper to taste
Crushed red peppers to taste
Put it on low for 8 hours, of course
Then I made 2 cups half & half white & brown rice when I got home
Top the rice with chicken & soup. OMG ~ so yummy!
Bonuses:
The chicken was perfectly sized!! No slicing needed
Brown & white rice gave a little color blend and a bit of a barley texture, but wasn't overpowering (IMO, plain brown rice can be)
What I'd do next time:
Add something green. Maybe green onion; I think bell peppers would be over~powering
Maybe use pasta instead of rice - probably spinach pasta for color
Super delish; not overpowering. I'm seriously thinking of using this for a dinner party!
Pls let me know what you think/if you've done this before/what you would change!
~C
1 package of chicken breast tenders (purchased by accident; I thought I was getting breasts to slice but they worked GREAT!)
1 Large can of Cream of Mushroom soup (family sized; I used Safeway's brand)
1 can of Italian seasoned diced tomatoes
1 meduim sized yellow onion, sliced
1 package sliced criminis
About a glass of white wine (I used Chardonnay... cuz that's all I drink ;) )
Pepper to taste
Crushed red peppers to taste
Put it on low for 8 hours, of course
Then I made 2 cups half & half white & brown rice when I got home
Top the rice with chicken & soup. OMG ~ so yummy!
Bonuses:
The chicken was perfectly sized!! No slicing needed
Brown & white rice gave a little color blend and a bit of a barley texture, but wasn't overpowering (IMO, plain brown rice can be)
What I'd do next time:
Add something green. Maybe green onion; I think bell peppers would be over~powering
Maybe use pasta instead of rice - probably spinach pasta for color
Super delish; not overpowering. I'm seriously thinking of using this for a dinner party!
Pls let me know what you think/if you've done this before/what you would change!
~C
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Well if you think bell pepper night be overpowering you might not want to try my green suggestion - green chiles! I gotta try it.
The ones in a can are what I'm thinking of. Also i like to keep things in my pantry that I can put together on days when I'm not up to going out shoppping for fresh ingredients. Canned shrooms could work in this and I usually have some diced yellow onion in the freezer. -
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Good idea!! That flavor would go really well. I usually save chilis for Mexican dishes... sometimes I just need to think outside the box! LOL!
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>What I'd do next time: Add something green.
Why not add frozen, petite green peas then? Throw them in toward the end of cooking and they'll remain firm...
p.s. - the petite ones seem to have more flavor than the large ones... -
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I like adding frozen spinach or kale or turnip salad for a light green flavor with a lot of visual punch. I hate peas or else I'd vote for Darth's suggestion. Even my kids give lip service to peas...but don't really eat them...unless they're LeSeur Baby Peas in the case of my Stepdaughter...
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Peas are a great idea too! ::I love peas:: I wonder if it would make it too sweet thought... I'll still try it!
Spinach in a crock - do you put that in at the end? Does it turn that dark (murky) color if you leave it in for the whole time?
I prefer to add fresh veggies when possible. I get a pang of guilt when I make an entire meal out of canned/frozen food... go figure!! I'm not even Catholic! LOL!!
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