My hubby has the sniffles. Since he has been pulling apart our basement shower, all the dust that collected behind it is now located in his sinuses.
So, it's time to fight back with a chicken pot pie type of weapon.
Sauteed Vegetables and Chicken:
- mrs dash garlic and herb seasoning
- peas and carrots
- cream of mushroom soup
- mushroom water
- chicken water
- shredded cheese
First, and foremost, the onions, celery, peppers, mushrooms and chicken need to be fried in a pool of melted butter until they are softened, browned and more flavorful.
I used canned mushrooms and canned chicken. In another time, and dimension, I may use fresh sliced mushrooms and raw, diced chicken, in the same pool of butter, but for today, I will stick to convenience.
The water from the mushrooms and chicken needs to be retained in a bowl. It will get used. The peas and carrots are microwaved with a little butter, until they are thawed and the butter melts. Still retaining their rawness.
Open can, but don't remove the lid. Use lid to hold back mushrooms and chicken while you drain the water into some sort of bowl. It might look like too much fluid, but the cream of mushroom soup will thicken up just fine.
The cream of mushroom soup is added in and then the retained water is used. Bring the mixture to a boil for five minutes, flipping and stirring.
I used a container of biscuits. Those biscuits are scary. First you unwrap the outside paper. Then, you press on the seam with a spoon. The container pops open.
I jump every time.
You should have located a glass baking dish that is big enough to hold your mixture without being too full.
The biscuits are placed in single layer on top of the wet mixture. You will use all eight biscuits. Squish them to fit.
Shredded cheese on top of biscuits. You choose flavor. About a tablespoon per biscuit. I used sharp cheddar and parmesan shreds.
Bake in a preheated 375 degree F oven, center rack.
My oven took 25 minutes to reach golden brown.
Then, remove from over. Let cool slightly, then enjoy!