Then, later in the week, I decided to thaw and roast a chicken and while it was very good, it was (again) too much chicken. Had no room in the fridge for the carcass (too many beverages) so picked off all the meat and binned the rest. Meaning, you know, no carcass for soup. And yet, all this chicken in the fridge. What to do?
Today, between university and work, I made a short-cut soup and prepped a casserole for The Husband to exercise his l337 oven skillz on.
Short-Cut Chicken Soup(Pretty good, but the short-cut soup just wasn't thick enough. Needed all that cooked down cartilage or something).
2 envelopes Knorr Spring Vegetable
10 c water
3 carrots, thickly sliced
2 celery stalks, thinkly sliced
3 c leftover chicken, chopped
Combine all ingredients in a French/Dutch oven and let it simmer for an hour. Serve with grilled cheese sandwiches and chunks of melon.
"Everything In the Kitchen" Chicken CasseroleProbably, not the healthiest supper, but it cleans out the fridge just fine.
3 cups cooked chicken, chopped
10 oz. frozen mixed vegeables
1 cup shredded cheese
2 10.7 oz cans cream of mushrooms soup
4 oz sour cream
3 cloves garlic, pressed
Black pepper, to taste
Leftover mashed potatoes
In a large bowl, mix together chicken, vegetables, cheese, soup, sour cream, garlic, and black pepper. Pour into a greased 13x9 baker. Plonk the potatoes on top of the chicken mixture, cover it in foil, and refrigerate until needed.
When ready to cook, remove from fridge and let sit on counter for about half an hour. Preheat oven to 375F°. When oven is heated, cook covered casserole for about 45 minutes or until contents are bubbly.
Lately, a lot of my cooking seems to be driven by "too much of this" or "that's got to be eaten or gotten rid of." The celery mashed potatoes came about because I like using celery, but I don't go through a bunch fast enough. I'll use two or three stalks and then, weeks later, I will express dismay because the remaining celery has gone all limp and albino before I could use it up. No more. Now that I have the recipe for celery mashed potatoes, the celery shall be consumed long before it looks like the victim of a vampiric bunny. Yippee.
Celery mashed potatoes are dead easy: Just peel and cook some red potatoes until tender. Don't be too precise about the peeling if you don't mind a little skin. Drain potatoes. Melt a dab of butter in a skillet and sauté equal amounts of chopped celery and onion until tender. Mash the potatoes a bit. Add in milk, the onion/celery mix, salt and pepper, and maybe some extra butter. Mash until the potatoes reach whatever consistency you favor. Eat them up, yum!