I had picked out a chicken casserole recipe, but when I looked over it again last night I decided I didn’t think it would turn out well. So, I decided to put the recipe book back on the shelf and wing it. It turned out well!
Chicken Casserole
Ingredients:
- 4 chicken breasts
- 2 carrots
- 1 medium onion
- 1 can cream of mushroom soup
- 3 tbs olive oil
- 1/2 tsp tarragon
- 1 tsp garlic, diced
- 1/2 tsp garlic powder
Directions:
- Heat olive oil in a large skillet. Add two chicken breasts. Cook until almost thoroughly cooked. When finished, cook the other two pieces of chicken.
- Cut chicken into smaller pieces and put in casserole dish.
- Peel and slice carrots. Set aside.
- Peel and dice onion. Add to the bowl with the carrots. Mix the onions and carrots in the bowl.
- Top the chicken with the onions and carrots.
- Mix cream of mushroom soup with half a can of water. Pour the mixture over the chicken and vegetables.
- Top the dish with tarragon, garlic powder, and diced garlic.
- Cook for 1 hour covered with aluminum foil.
- Done!
I served the chicken casserole with canned cranberry sauce {don’t judge! I love it} and baked potato with butter and sour cream.
Grade: Nathan says Good+!
Comments: I am glad I decided not to follow the recipe I had. This turned out to be a delicious dinner. The vegetables were perfectly cooked, and the broth was delicious. Nathan loved the chicken. The only thing I would change is that I may add celery, and I would probably add a few more spices. It needed a bit more of a kick I thought. Nathan said it was fine.
