or as I like to call it, chicken pot pie for the lazy folks.
Did you know I moved? Yes, yes I did. from Connecticut to Texas. And I am drowning under cardboard boxes and tissue paper. I feel slightly guilty for the number of trees that gave their lives so that my crap from Target could make it here in one piece.
Unpacking really, really, no I mean REALLY, stinks. And to make it worse, when I unpacked all of the kitchen stuff my 11 yr old son was helping me. That sounds nice in theory. Having help doing tasks is usually nice.
But I said to him, “Oh put the stuff anywhere.” Something he took it to heart.
What I meant was, “I don’t care which cabinet you put the things in as long as they are neat and organized and make sense.”
What he heard was, “Open up a cabinet door and shove all sorts of random things into the cabinet until nothing else can possibly fit, then shut the door.”
Now when I am looking for things there is likely to be tupperware lids perched on top of wine glasses, sitting on an overturned salad bowl. With jars of spices stuffed into the empty spaces. Everyday I say that I am going to pull it all out and reorganize the cabinets in a logical manner. But the task is just too daunting. Especially since we still have tons of boxes that aren’t even opened yet.
All of this is just an explanation of where I have been and why I haven’t been posting or cooking.
But tonight I pulled out an old stand-by. This used to be a favorite meal, until we burned out on it. I literally haven’t made it in years. When I served it the older kids remembered me making it and asked why we hadn’t had it in such a long time.
Chicken breast, cooked
2 cans cream of broccoli soup
1 can of milk
7 1/2 cups Bisquick
2 1/2 cups milk
Chop your broccoli tops off and cut them into bite sized pieces. Discard the “trunks,” unless you like to eat that part. Which I do not. Lazy AND wasteful, I am.
If you do not have any leftover cooked chicken breast you will need to cook some up. The method that you chose really doesn’t matter: stir fry, microwave, bake, poach. I have done them all.
Cut the chicken into bite sized pieces. Put the chicken pieces and broccoli tops in an 11×13 baking dish.
Combine the 2 cans of soup with 1 can of milk. Mix well.
Pour the soup mixture into the pyrex dish, stir to coat the chicken and broccoli evenly.
In a separate bowl mix together the Bisquick and milk.
There is no “official” step six, but I highly recommend pouring yourself a glass of wine right now. Let one of the kids stir the mixture smooth. It is good exercise for their little arm muscles.
Spread it over the top. It should be thick like biscuit dough, not runny like pancake mix. You might think that the ratio of “crust” to chicken/broccoli is not enough. Trust me, the “crust” puffs way up, more than you probably think it will.
Bake at 350 until the “crust” turns a golden brown.
Let it cool slightly when you remove it from the over, otherwise it will fall apart. At this point small children will start whining, “But when will it be ready? I want to eat now.”
Cut into squares and enjoy!