So, what’s the worst thing a food blogger could do (besides not cook, or write about it)? Not have batteries in the camera to take a picture of the food s/he is writing about. Ooops.
Well, anyway, I don’t have pictures to share, but I thought I would provide the recipe anyway, just in case I forget (because I am prone to do that, now). I came up with this because I needed to use up a lot of things: I had a can of cream of chicken soup that we bought for some reason, and I had a ton of vegetables in fridge that were calling out to be eaten. I thought I might could do a chicken primavera, but then I didn’t haven’t enough farfalle pasta. I thought linguine would be too much. So I opted for rice. But as I was eating this with the rice, I realize that the chunkiness of the veggies and the sheer volume of the spinach was calling for something else–a biscuit! So, there you have it.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 4 cloves of garlic, smashed and minced
- 4 chicken tenders, cut in to bite sized pieces
- 1 can condensed cream of chicken soup
- 1 can of milk
- 1 box of frozen spinach, thawed and very well drained
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- salt and pepper
Procedure
Heat the oil over medium heat in a large saucepan. Add the onion, celery, and carrots, and a dash of salt and pepper, and cook until the vegetables are tender. Add the garlic and chicken, stirring just until the chicken is nearly cooked, about 5 minutes. Add the soup and milk and stir to combine. Then, add the spinach and stir to evenly incorporate everything. Once the mixture has come to a bubble, add the peppers. Spoon over a split biscuit and serve.
One final thing to note: I upgraded my WordPress installation tonight–if something doesn’t look right, please contact me at blog [at] commonculinarian [dot] com.