*Note slave tried here to use frozen chicken nuggets. Just NOT worth it! It does not take that much to rinse and cut the chicken breasts yourself and the taste and texture will be so much better!
- 3 large potatoes
- 1bag of frozen green beans
- 1-2 lb. chicken breasts cut into nuggets
- 2 cans of cream of chicken soup (low sodium)
- 1 can cream of celery soup (low sodium)
- ½ cup chopped onion
tsp Herbs de Province
DirectionsWipe out the slow cooker and spray with cooking spray. Set to LOW.
Wash the potatoes and peel them. Chop into big hunks (about 1½ inch). Lay these into the pot.
Add in frozen green beans, chopped onions, then top with the chicken nuggets. (See note and use fresh chicken you cut yourself!)
In a large bowl mix the soups and add the tsp of herbs.
Spoon this over the meal, cover and let cook for 5 hours on LOW.
Drain a small can of mushrooms and stir this into the cooker. Mix layers well. Re-cover for a final hour.
Serve with a “brown & serve” bread or rolls and maybe a small dish of peaches with cottage cheese.
This makes a wonderful casserole for these cold January days. The flavors are very “haute” considering they came from cans and bags!
The important thing is the care you put into this dish. Yes, you could have used fresh green beans and snapped the ends off yourself. You could have home made a sauce that blended the tastes of mushroom with celery. However slave knows how life is and some times it is OK to use shortcuts, especially when you are working outside the home.
Just watch what you use, read the labels. Think it out ahead of time.
So happy to get to serve my Master!
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