“She was only a baker’s daughter, but she had plenty of crust.” Old Folk Song
On October 27, I posted a recipe for Garlic Chicken. Yes it was, garlicky. But we’ve been married long enough to enjoy garlic together. Also, the recipe produced lots of chicken. I knew I’d have to come up with a do-over that was amazingly wonderful. Good luck with that, I told myself.
Then I remembered the half dozen bags of frozen mushrooms that were in the freezer. A no-brainer began formulating in my head.
My husband had the day off and invited me to accompany him to the hardware store so he could look for electrical components Oh, goody. I said yes and put a bag of frozen mushrooms into my small crockpot with some of the drippings from the aforementioned chicken dish. I remembered to turn the crock pot to low before we left.
Upon our return I diced the leftover chicken into manageable pieces. Then I dug up a recipe that I could tweak to make my ingredients usable.
1 brown onion, halved and sliced, or 2 t freeze dried red onion
1 bag frozen mushrooms
drippings, or a bit of oil
leftover chicken breast, diced
1 bay leaf
¼ teaspoon nutmeg powder
½ teaspoon black pepper
½ cup chicken stock (or chicken stock cube and water)
1 teaspoon Dijon mustard
⅓ cup Greek yogurt or 4 ounces cream cheese
1 teaspoon arrowroot
2 tablespoons chopped parsley, garnish, optional
Place the frozen mushrooms and some drippings from the October 27 chicken dish into a crockpot and forget it on low for a few hours.
When you get to it, add the bay leaves, nutmeg, pepper, stock cube, water and mustard and stir. Allow this mixture to continue to cook on low.
About the time you’re ready to eat, stir in the arrowroot and cream cheese. I like to remove some of the liquid from the crockpot and put it into a small saucepan with the arrowroot, bringing it to a simmer in order to thicken the mixture before it goes into the crockpot. But that’s just me.
When everything is smooth and creamy, add the diced chicken. Adjust seasoning. Top with chopped parsley if you’re feeling festive. Serve over mashed potatoes or mashed cauliflower. Also good with polenta that’s been warmed in butter and topped with cheese.
This dish would also be good tossed with pasta or baked into a crust for a pot pie. Additional peas and carrots in the pot pie would be yummy!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.