Before meeting my husband, I’d never tried one. I can’t believe I just said that, but it’s true. I’d never had one. He would order them at most any restaurant that would serve them, and I just didn’t get it.
It’s just a sandwich. What’s the big deal?
Then I tried a bite of his one night at the pub. Yes, I’m one of those wives. I bug my husband for bites sometimes. He always obliges though – he’s pretty fantastic that way. Besides, I did it long before we got married, so he knew what he was getting into.
This is the version of the French dip that I came up with. When we tried these sandwiches, I was met with ‘mmms’ of approval.
These French dip (beef dip) sandwiches come together quickly and easily, and the recipe makes lots. Just throw it in your slow-cooker and forget about it.
There seems to be a new cooking rule fast developing in my house. If it’s good without dressing, it’s exponentially better WITH dressing. Yes, I may be addicted to the stuff.
This recipe is adapted from my friend Taimi’s recipe for slow cooker pork chops, which are amazing. I wanted to make something similar, in casserole form. This is what I came up with.
Hope you enjoy it!
[Recipe] Creamy Chicken and Stuffing Casserole
6 chicken thighs (or enough chicken pieces for 6 servings)
6 carrots
1 cup chopped onions
1 cup frozen peas
1 cups chopped mushrooms
1 cup chopped celery
1 can ready-to-eat cream of mushroom soup
1 box stuffing
Preheat oven to 400F.
Preheat a skillet over medium-high heat. Brown the outside of the chicken pieces, 4-6 minutes per side.
In the meantime, chop the veggies.
Place the chicken pieces into a large casserole dish.
Put the chopped veggies into the casserole dish, surrounding the chicken.
Sprinkle the contents of the stuffing box (both bread pieces and dry seasoning) over the chicken and vegetables.
Cover everything with the can of soup.
Bake, covered, for 45 minutes. Remove the cover and back an additional 15 minutes.
[Recipe] Creamy Chicken and Stuffing Casserole
Recipe Type: Casserole
Author: thefrillyapron
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
<strong>[Recipe] Creamy Chicken and Stuffing Casserole</strong>
8 chicken thighs (or enough chicken pieces for 8 servings)
8 carrots
1 cup chopped onions
1 cup frozen peas
2 cups chopped mushrooms
1 cup chopped celery
1 can ready-to-eat cream of mushroom soup
1 box stuffing
Instructions
Preheat oven to 400F.
Preheat a skillet over medium-high heat. Brown the outside of the chicken pieces, 3-4 minutes per side.
Place the chicken pieces into a large casserole dish.
Put the chopped veggies into the casserole dish, surrounding the chicken.
Sprinkle the contents of the stuffing box (both bread pieces and dry seasoning) over the chicken and vegetables.
Fun fact! This recipe is the very first real recipe that I learned to make outside my family’s kitchens. This is the first recipe that we made during my 7th grade home economics class. How crazy is that? This isn’t that exact recipe (or at least I don’t think so), but it sure is close.
Another fun fact! Ancho chipotle chili powder is NOT the same thing as chili powder. NOT. THE. SAME. I made this recipe with ancho chili chipotle powder thinking that this would be the same thing. It’s not. Not at all. Our faces got very warm on the inside. Thank goodness for guacamole.
This texas hash recipe is a great all-in-one meal with lean protein, lots of veggies, and slow (slowly digesting, better for your blood sugar levels) carbs. The original recipe for this casserole called for instant rice, ground beef, no celery, and no beans. I added or changed these things to pretty up it’s nutritional profile.
This recipe for aloo gobi is a direct result of me watching television on a Saturday afternoon. It was featured on an episode of Chef Michael’s Kitchen today on the Food Network.
I watch a lot of Food Network. It’s one of our “default” channels on the TV. I can watch those shows over and over again. Well, most of them. Some I’m not much of a fan of, but such is life.
This recipe was perfect timing for me too, as it fits in perfectly to the Wild Rose cleanse that I’m currently in the middle of undertaking. Today is the half way point, and this is something completely different than what I’ve been eating this week – a nice change.
Both my husband and I really enjoyed this aloo gobi recipe, which is typically made with white potatoes. It was warming and very filling. It would fit in nicely with most diets too, since it’s packed full of vegetables and healthy ingredients. It’s also vegetarian, and can be easily made vegan. Use ghee in place of the butter if you’d like to.
I’ve been dreaming of a savoury bread pudding for a while now. I’m happy that this past weekend, I got to make my savoury bread pudding fantasy a reality.
I was happy to use the gluten-free cornbread I made on Sunday too. I should have made an extra batch, it was so tasty.
Although chock full ‘o healthy stuff, this cornbread is a decadent dinner. This would be a great recipe to serve as a vegetarian main at your next family dinner. It is wonderful.
After trying this recipe, I look forward to trying many more savoury bread puddings. There are just so many possibilities!
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