During the recent winter storm in Texas, we had no power for a week.
We have a gas stove and gas logs in the fireplace so we were able to keep the temperature downstairs at 63 degrees F.
We were also able to cook. With a gas stove, one can have heat plus the ability to cook even if the power is off.
I keep emergency food supplies in the pantry for hurricane season. Little did I know that I'd have to break out the canned goods for a winter storm.
One thing I keep on hand are cans of Kirkland's Cooked Chicken Breast.
Here's a recipe that can be cooked on the stove top as well as in the oven. It's delicious easy way, and it will make 6-8 servings.
I usually have some cooked frozen pasta in the freezer. (I always freeze pasta when I cook too much. It defrosts well for casseroles or soups.)
If you don't have any leftover pasta on hand, you can cook pasta on the stove in less water than is usual as long as you break the pasta into smaller pieces. You can also use less water too.
Ingredients
8 ounces egg noodles, cooked
1/2 cup chopped celery, optional
1/2 cup chopped onion
2 tablespoons butter
1 cup sour cream or heavy cream
3/4 cup milk
2 (5-ounce) cans of chicken, drained and flaked. (can also cook 10 ounces of chicken if you don't have any canned chicken)
1 (4-ounce) can sliced or chopped mushrooms, drained
1 cup frozen green peas
1/4 cup grated Parmesan cheese
- In a saucepan, saute the celery and onion in the butter. Cook until translucent.
- Add the drained mushrooms and green peas. Saute a few minutes.
- Add the milk and the sour cream or heavy cream. Whisk to blend well.
- Add the flaked chicken and cooked noodles and heat through.
- Add the Parmesan cheese, blend well.
- Cook over medium heat until mixture is bubbly.
- That's it for the stovetop version.
- For baking in the oven, preheat to 350°F.
- Combine all ingredients except Parmesan. Pour into a 2-quart buttered casserole dish.
- Sprinkle the Parmesan on top.
- Bake 25-30 minutes or until bubbly.
- Serves 6 to 8.
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