Remember Dinner on the Ground that the country churches held on the last Sunday of the month? Boy, I do! Great food, fellowship and all you could eat! Well, Sir Streusel and I had our own little Dinner on the Ground this past weekend….by accident. I prepared a meal straight off of Betty Crocker’s website. It sounded so good, mouth watering delicious. I pulled the baking dish out of Edna, my beloved oven, and set it on my little table by the window to take pictures to share with you. I’ll just let this next picture speak for itself…….
Yep, as I was about to set the dish on my little table I lost control and dump almost the entire pan on the floor. Every piece of chicken landed “splat”! After just standing and staring with my mouth hanging open, I yelled, “Eric, I need you! I need you now! I have had an accident, a very bad accident. Get in here, seriously, get in here NOW!”
Of course, Eric came flying, literally, into the dining room expecting to see blood, guts and the loss of a finger. When he saw the mess, he very calmly told me to get some damp rags and he would clean it up for me. He didn’t speak for a long time, a long time people. I am sure he was recovering from my screaming and wanted to choke me a little….just a little for scaring him the way I did.
I was just stunned that I was looking at the loss of our dinner on the floor!
It splattered on the floor, base boards, wall, window shutters, drapes, and of course the floor.
I am still going to sharing this recipe with you because some of the pasta, sauce, and broccoli remained in the baking dish and we ate it up. I can only imagine how delicious it would have been with the chicken!!!!
It is a basic cream sauce, mixed with cooked pasta and broccoli.
Lay perfectly seasoned, lightly browned chicken breasts on top of the pasta.
Spread the remaining cream sauce on top of the chicken.
Pop it in the oven and this is what you get!
This recipe calls for a can of Cream of Chicken soup. I know many of you do not like using this ingredient. I have included a recipe for homemade Cream of Chicken soup. The recipe is equal to one can. I actually substituted the homemade for the canned when I baked this beautiful disaster.
I hope you make this and it actually makes it to your table, not your floor!
- 12 oz. cooked penne pasta (or angel hair)
- 4 boneless, skinless chicken breasts
- 2 teaspoons Montreal chicken grill seasoning
- 1 teaspoon oil
- 1 can reduced fat condensed cream of chicken soup
- ½ cup milk
- 1 tablespoon butter, melted
- ½ teaspoon dried thyme leaves
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 cups frozen chopped broccoli
- 2 slices cooked bacon, chopped
- Heat oven to 375 degrees.
- Spray 13 x 9-inch baking dish with cooking spray.
- Cook pasta as directed on package; drain and set aside.
- Rub chicken breasts with grill seasoning.
- In a large nonstick skillet, heat oil over medium heat.
- Cook chicken in oil 9-12 minutes, turning once, until brown on both sides. (chicken will not be cooked through)
- In a separate large bowl, mix soup, milk, melted butter, thyme, paprika and salt.
- Reserve ½ of the sauce and set aside.
- Stir in cooked pasta and frozen broccoli.
- Place pasta mixture in prepared baking dish.
- Top with chicken.
- Spoon reserved sauce over chicken.
- Cover and bake 35-40 minutes or until juice of chicken runs clear.
- Uncover and let stand for an additional 5 minutes.
- Top with bacon.
- Can substiture Homemade Cream of Chicken Soup for the canned soup.
Jody and Edna
- 2 tablespoons butter
- 2 tablespoons dried onion flakes
- 1/2 teaspoon minced garlic
- 1/4 cup milk
- 1/4 cup heavy cream
- 1 cup chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Over medium heat combine butter, onion, garlic, milk, heavy cream, and chicken broth in medium sauce pan until combined.
- Add flour, salt and pepper and stir until it thickens.
- Just add more flour if you want ti thicker.
- Equivalent to one can of Cream of Chicken