Recipe from my tumblr, because I’m drowning in homework.
- 3 chicken thighs
- 4 potatoes
- 1 can cream of chicken soup
- low sodium chicken broth
- shredded cheese
- garlic, paprika, and pepper to taste – sub various Italian spices (Italian spice blend, or basil and oregano) if you want, it’ll still taste good, though different.
So we had the remains of a thing of chicken broth – maybe 2/3 of a cup? Dump that in the pot, turn it on high. Chop the chicken into bite sized chunks – or, if you’re me and really hate touching raw meat, hold the chicken just poking out of the plastic bag you stored it in and use kitchen shears awww yeah. Add the chicken to the stock – you want it at least partly cooked by the time you add the potatoes or the potatoes pick up a weird raw chicken taste. I’ve done it before and I don’t like it.
Wash and cut the potatoes into small bits! Like, bite-sized. I usually quarter the potato and then cut slices off.
Add potatoes, can of soup, and spices. I used two heaping teaspoons of diced garlic, because we like garlic and because potatoes tend to just suck up spices never to be seen again. Mix, then add enough milk so that potatoes aren’t poking up out of it. A generous splash? A quarter cup? Something like that.
Simmer 45 minutes, stirring occasionally to get stuff off the bottom, dish up, top with shredded cheese (pre-shredded pizza blend is what I used).
It is cheesy and creamy and delicious. T will eat it.