I had taken out a couple of chicken breasts last night for dinner and this is the result. It was quick, delicious and easy.

Chicken Broccoli Casserole

2 chicken breasts - cubed and browned (about 3/4 lb.)
2 heads of broccoli - blanched
1 carrot - sliced
1/4 lb. spaghetti - cooked
1 can mushroom soup
1 soup can milk
1 cup cheedar cheese - shredded
1/2 lb. mushrooms
Salt and pepper to taste

Cut the chicken into large chunks and brown. Don’t cook until done, just brown them lightly. Blanch the broccoli and carrots in boiling water. After the water comes back to a boil cook for 3 minutes. Remove from pan and drain.

Cook spaghetti until not quite done, it will finish cooking in the oven. Drain and rinse well.

Add all the ingredients to a bowl and mix well. Pour into a lightly greased baking dish.

Bake at 350 degrees for about 30 minutes. Mixture should be hot and bubbly.

Serve with a salad and crusty french bread.

Serves 3 - 4

Note: If I was going to serve 4 people this dish, I would add another chicken breast.

This is an easy recipe for Chicken and Pea Pods. Cut up all the vegetables you will be using. I used pea pods, garlic scapes, celery, mushrooms and carrots. I got the pea pods and garlic scapes from the clean food network. I had never used garlic scapes before but they are wonderful! They are the top part of the garlic bulb that is cut just before it flowers. They have a mild garlic flavor. In place of them you can use garlic and green onions if you desire.

Chicken and Pea Pods

1/2 lb. chicken breast cut into strips
1 tablespoon corn starch
1 teaspoon soy sauce
pepper

After you cut the chicken into strips mix the corn starch, soy sauce and pepper together and mix into the chicken. Set aside while you chop up the vegetables.

1/2 lb. pea pods - remove strings if necessary
3 carrots peeled and cut into circles
1/2 lb. mushrooms
garlic scapes
additional garlic if you desire
1/2 cup celery or bok choy

oil for sauteeing

Sauce:
3/4 cup chicken broth
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon hoisin sauce

Mix together and set aside.

Add some oil to the pan. Saute the chicken in a pan until cooked throughout over high heat. This will only take several minutes. Remove the chicken from the pan to a plate and set aside while you saute the vegetables.

Add a little more oil if needed to the pan. Add the garlic scapes, carrots, mushrooms and celery. Saute until tender crisp. Stir in pea pods and cover the pan with a lid for about 2 minutes. Stir in chicken and add sauce. Stir while adding the sauce. As soon as it is thickened it is done.

Serve over rice.

Wonder why I call it that? Because with this recipe you just add 1 more of all of the main ingredients and before you know it, you’ll have a healthy recipe for 1 to 3 people.

Chicken Stew for One

1 half chicken breast
1 tablespoon oil
1 carrot - cut in large chunks
1/2 stalk of celery - cut in large chunks
1 potato - cut in large chunks
1/2 cup green beans
1/2 cup frozen or fresh corn
1/2 of a small onion - cut in large chunks
1 1/2 cup water
1 bouillion cube (actually I use Minor’s or Penzey’s Chicken Base)
1 garlic clove (optional) - minced
salt and pepper
herbs of your choice

Cut chicken breast into large cubes. Add oil to dutch oven and brown chicken cubes. Add onions and garlic and continue to brown for several more minutes.

Add remaining ingredients including water. Stir to mix and cover loosely. Cook about 20 - 30 minutes until vegetables are tender. Thicken with 1 heaping tablespoon flour and water mixed together. Cook another 5 minutes and serve.

Serves 1. (Just double or triple this recipe to serve more)

Note: You can substitute any vegetables you have. These just happened to be the vegetables I had on hand.

Tags: chicken, stew