24oz. chicken breast or thigh meat
2t +/- Rosemary Seasoning *
½ c chopped onion
2T butter
carrots
celery and tops
1 med. zucchini
3-5 big garlic cloves
4c water
2-3T corn flour
2 c frozen baby peas
1 14.5oz. can diced tomatoes - drained
1 15oz. jar Newman's Own Garlic Alfredo
1 8oz. can diced - drained water chestnuts
Clean the chicken up, regarding fat. Cut away as much as you can, then cut it all in bite-size pieces into a 5 quart pot. Add the seasoning now, or wait until later if you want. Saute' this group 5 minutes.
Add the fresh chopped, diced or sliced vegetables, a little of the water, cover and simmer 10 minutes. Pour ¾c of the water into a clear mug. Stir in the corn flour, making a smooth paste. Add this to the pot, then more water, and the next group of ingredients, EXCEPT the alfredo. Once the vegetables are almost cooked, stir in the alfredo.
Pour this into a buttered 9"x13" glass pan or the equivalent. Disclaimer: Please don't bake this in an actual 'basket' - If you do. . .No, I will NOT come over and clean your oven!
This will fill many hungry tummies. . .Lin
Add the fresh chopped, diced or sliced vegetables, a little of the water, cover and simmer 10 minutes. Pour ¾c of the water into a clear mug. Stir in the corn flour, making a smooth paste. Add this to the pot, then more water, and the next group of ingredients, EXCEPT the alfredo. Once the vegetables are almost cooked, stir in the alfredo.
😁
Top with biscuits, whole or cut into quarters. Mix together a 'wash' of 1-2 tablespoons of melted butter, an egg yolk and a splash of water. Brush this on the biscuits, sprinkle with shredded cheese and bake about 20 minutes at 350° until the biscuits are golden.This will fill many hungry tummies. . .Lin
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