Saturday, April 30, 2011

I wanna be lazy, but just can't do it.

I want to do it, use those convenience dinner kits in a box, but just can't do it. Did you ever read the ingredient label? I need a degree in science, or Latin, to decipher most of it. Thinking about it, how hard could it really be to make from scratch, what can be produced from a box?

Ok, so I have chicken, now what do I want to do with it? Alfredo? Don't want to be whisking sauce on the stovetop. Spicy? Just not in the mood for that taste. Chili? Already made my Sirloin Beef Chili last weekend, let's not be too boring about it. So I dig around in the fridge and freezer, pull out bags of this or that, lay it out on the counter and plot.

After some sauteing,boiling, mixing and a final baking; you know what? I did much better than any of those boxed meals. Yeah, I knew I could from the get-go, but it's always an ego boost to prove yourself right.


Two Cheese Chicken Noodle Bake

2 Tbsp olive oil
4 boneless, skinless chicken breast halves, cut into 1” pieces
1 cup diced red bell pepper
½ cup diced onion
½ tsp ground black pepper
1 tsp each of salt and garlic powder
1 (16 oz) package wide egg noodles
1 (16 oz) package frozen peas
1 cup shredded Parmesan cheese
2 (10.5 oz) cans cream of chicken soup
1 ½ cups milk
1 ½ cups shredded cheddar cheese

Preheat oven to 350F. Spray a 3 qt casserole dish with nonstick spray.

In a large skillet, medium-high heat, heat the olive oil and brown the chicken pieces; halfway through, add bell pepper, onion, black pepper, salt and garlic powder; mix and continue to brown chicken. While chicken is cooking, prepare egg noodles.

In a large mixing bowl, combine chicken mixture, cooked noodles, peas, Parmesan, soup and milk; pour into casserole dish and cover with aluminum foil. Bake for 30 minutes; uncover, spread cheddar cheese evenly over top and bake an additional 15 minutes.

Makes 6-8 servings.

Mary Cokenour
April 30, 2011