Greetings my dear readers! This is an updated version of a casserole I used to make when I first started a family many years ago. I am not sure where I got this but it is one of those canned soup recipes. And back then I used canned soups. I don’t anymore and haven’t for a long time. I have learned how to make my own cream sauce. I thought I would share this with you all. I had thawed chicken thighs and didn’t want to do another lemon chicken recipe. So here is what’s for dinner.
Original recipe: 2 cans cream of mushroom soup, 2/3 cup mayonnaise, 1 pound large cut vegetables such as cauliflower, broccoli and carrots, shredded cheese if desired, and one cut up chicken.
Here’s my update:
- 8-10 medium sized chicken thighs; I wanted to be “healthy” so took the skins off.
- 1/2 super large bag of frozen Normandy style vegetables: zucchini and yellow squash, broccoli, carrots, cauliflower; use at least two pounds of large cut vegetables. You could cut fresh vegetables for this as well.
- (I could have added about 4 ounces of mushrooms but the ones I had smelled too earthy for my liking.)
- 2 cups chicken broth
- 1/2 cup half-and-half
- 2 tablespoons butter
- 2 tablespoons cornstarch
- generous sprinkling of seasonings of your choice; I used Herbs de Provence; it is my new go-to herb mixture
- 1/2 cup plain Greek yogurt; I threw this in at the last minute to add a creamy “healthiness”
- 1 cup shredded cheese; I used a mixture of cheddar.
Super simple to make: heat oven to 350 degrees F. Spray your 9×13-inch baking pan with cooking spray, or oil it if you prefer. Place your vegetables in here. Place your chicken on top of the vegetables. Make your sauce.
Melt the two tablespoons of butter in a sauce pan. Add broth. Sprinkle on your seasoning or herbs. Mix the cornstarch with the half-and-half. Add to pan and bring just to boil. This will not be thick but on the verge of thickening. Pour the sauce on top of the chicken. This looked thin to me so I smeared the yogurt on top of the chicken. Sprinkle the cheese over this.
Bake for at least one hour. Test chicken for done-ness with meat thermometer: 165-175 for thighs. Dinner is served. This has your vegetables and your protein. Rice or egg noodles could be a side which would be nice with the sauce.