Well, it was one of those nights - what to cook for dinner to go with leftover rice pilaf and sliced beets. Let's say my enthusiam was not at the highest levels nor was TBG's. I mentioned steak - he gave me a shrug. Feel like a pork chop? Eh - not really. Hmmmm .... I knew there were a couple of Perdue perfect portion chicken breasts in the freezer so I hauled them out and let them defrost in the fridge. A little after 5 PM I figured I better be making some sort of culinary attempt - here's how it went down.
Trolling through the cabinet, there staring me in the face was a lone can of Cheddar Cheese soup. Okay, I thought, maybe I'm onto something. I got out a corningware dish big enough for the two piece of chicken and sprayed it with Pam. I then put some of the cheddar cheese soup in the bottom, slapped the two pieces of chicken on top of it and seasoned with some salt, Mrs. Dash (original) and a quick grind of McCormick's Garlic Pepper Blend. I then put some more of the soup on top of that followed by some leftover shredded mozzarella; probably about 1/3 cup. Remember, I'm winging it here and trying to use what's on hand. I then found some garlic and cheese croutons with not too many left in the bag. I gave them a few runovers with a rolling pin and put that on top of the dish. It looked a little skimpy so I filled in a few spots with a sprinkling of panko bread crumbs. A little bit of celery flakes were added last which in retrospect should have been somewhere under the crumb mix. They tended to look burnt on the top. Popped it into a preheated 400 degree oven and gave it about 30 minutes.
Result : it was so darned good, I got a piece of paper and wrote it down quickly before I forgot what I did. TBG was all happy with this recipe and proclaimed it a definite keeper. He didn't even mind the left overs we had with it. Now off to the store to stock up on some more Campbell's cheddar cheese soup!
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