|For all of you super observant readers, yes, I may have overcooked the biscuits a tad. That's okay...a little extra flavor.|
I totally made it up one day when I only had random stuff in the pantry and didn't want to go to the store (I know I've mentioned this before, but I loathe grocery shopping). I always serve this dish with buttermilk biscuits that we tear into pieces and crumble on top, but it would also be delicious served with egg noodles stirred in!
skinless, boneless chicken thigh strips (I just create a solid layer over the entire surface of the skillet)
1-2 tbsp garlic, minced
1 medium onion, chopped
1 can sliced carrots, drained
3-4 ribs celery, thinly sliced
1/2 cup frozen peas
1/2 cup frozen corn
2 cans cream of chicken soup
1/2-1 cup chicken broth (to desired thickness)
1 tbsp dried parsley
1-2 tsp rotisserie chicken seasoning (to taste)
1/2 tsp celery salt
1 10-count package of buttermilk bisquits, prepared as directed or 1 cup egg noodles, cooked
In large covered skillet, heat chicken, onion, celery, and garlic in about 2 tbsp olive oil until chicken is cooked through and vegetables are tender. Use wooden spatula to cut chicken into bite-sized pieces (or remove from skillet and chop if needed). Add carrots, corn and peas, then season with rotisserie chicken seasoning and celery salt, stirring to mix. Cook covered until heated through. Add cream of chicken soup, broth, and parsley. If consistency isn't as thick as you'd like, you can sift a tablespoon or two of flour over mixture,stirring in thoroughly. Let simmer until heated through.
Serve in bowls with bisquits on the side. Or, if you opted to go the noodle route, add the cooked noodles to the mixture, stir, then serve.
Not counting the bisquits or the noodles, this makes about 4 servings at about 25 carbs each.