Chicken Bake...

Okay, here's the situation with the Chicken Bake:

It is delicious. If you want something warm and comfy in your tummy, it does the trick.


It has chicken, mushrooms, peas, and creaminess...

I love all these things, so it works out for me.

Chicken Bake

1 lb. chicken, cut into bite-sized pieces

1 onion, diced

1 jar of sliced mushrooms (I have found sliced fresh mushrooms are really good in this)

1 c. frozen peas

1 jar pimientos (we can't get these in the big K, but they're not really important)

2 c. milk

2 chicken bouillion cubes

Flour

Rice

1. Brown the chicken bites in a large saucepan/frying pan with some butter. Once it's nice and brown, remove just the chicken.

2. Add some more butter and the onions and cook till onions are translucent. Add the fresh mushrooms and cook for a few minutes. If you're using the jarred mushrooms, you'll add these later with the peas.

3. Sprinkle a couple of tablespoons of flour over the onions and butter and stir until flour is worked in. Slowly add the milk and chicken bouillion cubes, stirring constantly. Continue to stir until mixture thickens up (until it holds on the back of a spoon).

4. Add the peas and jarred mushrooms and pimientos. Add the chicken back in and cook over low heat until everything is heated through. If you want to make it up to this point ahead of time, you can then put the mixture into a casserole and heat it up later in the oven.

5. Serve over white or brown rice. I like to sprinkle a little soy sauce over the top, too.

I grew up with this dish and still love it. It's so easy and keeps great for leftovers or to freeze. I don't have the recipe here, so I've made it from memory, but it tastes just how Mom used to make it!