Tuesday, April 5, 2011

Toasty Topped Comfy Goodness

Sometimes you just want comfort food like Chicken Pot Pie. We had all the ingredients – but nothing to top it with… I did have bread – so bread we used. It worked out great – to soak up that great sauce.
I love using frozen veggies when I do casseroles instead of canned veggies – but carrots… that’s usually my issue. I chop raw carrots and throw them in – but they are still hard. I steam them in the steamer? Too mushy. I have found the solution! Put your chopped carrots in a glass bowl, put a little water in the bowl, and cover with plastic wrap. Microwave for a few minutes – then let them sit for a few more…. They aren’t quite cooked, but it gives them a little head start. When the casserole is done – they are done to perfection!

Crusty Bread Topped Chicken Pot Pie

What you need!
4 large chicken breasts, cooked and diced
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 cup chicken broth
1 cup milk
1 cup steamed carrots
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1 Cup shredded cheddar cheese
4 slices of wheat bread
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese

Make it!
Preheat oven to 350 degrees F. Place chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings. Stir in soups, broth and milk; mix until combined. Stir in veggies. Transfer to a large 9×13 inch baking dish sprayed with cooking spray.

Cut bread slices into small pieces, place over top of chicken mixture until it’s all covered. Sprinkle bread with remaining ranch dressing mix, garlic salt and 1/2 cup cheese. Bake for 40-50 minutes or until golden brown. Let cool for 10 minutes then serve.

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