Ever feel like you are in a rut? Cooking the same old foods the same old way week after week? Well, I started to feel this way. After all, my options are somewhat limited. My husband doesn’t consume red meat at all, and hardly touches turkey or fish. He likes pasta, chicken, vegetables, and meals in these categories. But, meals in these categories can start to feel monotonous and eating a lot of pasta isn’t a great dietary choice. So, I started digging for something that I think he will enjoy and maybe we could coax our two-year-old into trying it as well!
What did I find? Well, I found several recipes that sounded great but would require a trip to the supermarket. Finally, I stumble on a recipe that sounds great and I already had everything I needed on hand! The recipe is for a creamy garlic chicken bake with various vegetables and herbs mixed in! And boom! I’ve got my dinner plan!
Dump-and-Bake Creamy Garlic Chicken
Total Time 55 minutes
- 5 cups frozen mixed vegetables (I used a blend of corn, peas, carrots and green beans)
- 1 ½ cups frozen diced onion
- ½ cup diced celery
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 bay leaf
- 1 ¼ – 1 ½ lb. boneless, skinless chicken breasts or tenderloins, diced into very small bite-sized pieces
- 2 (10. 5 ounces) cans condensed cream of chicken soup, NOT diluted (I used Campbell’s Healthy Request)
- ½ cup of water
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
● For serving: cooked noodles, cooked rice, cooked cauliflower rice, biscuits
- Garnish: chopped fresh parsley
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- Place frozen mixed vegetables, frozen diced onion, celery, minced garlic, parsley, and a bay leaf in the prepared baking dish. Toss to combine.
- Add raw, diced chicken to the dish. Toss to combine with the vegetables.
- In a separate bowl, whisk together condensed soup, water, thyme, salt, and pepper. Pour sauce over chicken and vegetables. Stir to combine.
- Cover tightly with foil.
- Bake for 30 minutes, stir, cover again, and return to the oven for 15 more minutes (or until chicken is cooked through). Remove bay leaf. Stir, and serve over noodles, rice or biscuits. Garnish with fresh parsley.
Knowing my husband adores my homemade biscuits I knew I would have to make those to serve under the bake. My recipe for my homemade cheddar garlic drop biscuits is as follows:
Bailey Woodean ‘s garlic cheddar drop biscuit recipe
- 1 tablespoon baking powder
- 2 ¼ cups of flour
- 1 teaspoon salt (skip if using garlic salt)
- 1 tablespoon sugar
- 1 cup whole milk
- ⅓ cup butter (soft)
- 2 tablespoons melted butter (optional for brushing on top at the end of baking)
- Garlic powder (optional for topping with melted butter)
- Garlic salt (optional alternate in dough)
- Parsley flakes (optional for topping)
- Freshly grated sharp cheddar cheese (for dough)
- Freshly grated cheese of choice for topping (optional)
- Preheat oven to 425 degrees Fahrenheit
- Whisk baking powder, flour, salt, and sugar together in a bowl. Set aside
- Stir in whole milk and butter (and cheese if using) until fully incorporated
- Bake at 425 degrees Fahrenheit for 10 to 15 minutes or until golden brown
- Pull out of the oven, brush on melted butter/garlic powder/parsley mixture and top with shredded cheese (optional)
- Return to oven until cheese on top is melted (optional)
I used a frozen package of mixed vegetables, two cans of cream of mushroom soup and two chicken breasts for this recipe simply because it is what I had on hand. However, I have to say that it came out delicious!
I think my only other note would be that the title leads me to believe that it was a thicker, creamier type dish that focused more on the garlic and creaminess of the sauce. However, what it turned out to rather resembles a deconstructed chicken pot pie. Don’t get me wrong, it really was delicious and if likely make it again, I just felt the need to explain and hopefully help you better understand what to expect.