As I mentioned, the stress level has dialed up here a bit recently and it’s directly reflected in some of our dinner choices. I realize I‘m jumping from one extreme to the other here lately; from salads to comfort food! Apparently the options in my house are either lettuce or cream… But with as crazy as everything is, sometimes you just need the cream.
This recipe is actually an adaptation of one of his family recipes, a favorite of his. The original is creamy and decadent and amazing. Our adaptation is also creamy and lovely, but it’s got a bit more veggies and a bit less butter. You know me; I just can’t resist throwing in some veggies!
This recipe is actually a result of our joined ideas after making the original recipe a few months back. We were sitting there eating it and talking about what we might like to add and, for once I actually jotted down some of our notes. Feel free to keep playing around with the recipe and adding whatever sounds good to you!
LB’s Chicken Lynn
2 chicken breasts, boiled and chopped (reserve ¼ c of chicken water)
1 can condensed cream of mushroom soup
8 oz Reduced fat sour cream
¼ c red wine
½ Bell pepper, diced
½ Onion, diced
1 head of broccoli, chopped
6 oz mushrooms, chopped
1 roll ritz crackers, rough crushed
2 Tbs poppy seeds
2 Tbs butter, melted
Pre-heat oven to 350⁰.
Heat 1 Tbs of olive oil in a medium sauce pan over medium heat. Add onion, bell pepper, broccoli and mushrooms. Sauté for 10 to 15 minutes or until onions begin to get soft.
While the veggies cook, whisk together the sour cream, mushroom soup, red wine and chicken water and set aside.
In a large casserole dish layer the chopped chicken on the bottom, top with the veggie mixture, and smother with the soup mixture. Sprinkle the top with the crushed ritz crackers and poppy seeds. drizzle the melted butter over everything.
Bake for 30 to 45 minutes, or until the top begins to brown. Allow to cool for a few minutes before serving.