Tuesday, September 4, 2012

Mmm, Mmm, Good!

You know what I love? When you try a new recipe, not really expecting too much beyond nourishment, and it ends up being entirely, deliciously good. So good that you think, oh my goodness, how have I never made/tasted this before?!? I seriously can't wait to try this recipe on my husband and Monkey Boy the next time we're all in the same city.

So I started out at Food on the Table (sidenote: Have you tried Food on the Table for meal planning/grocery list making? It's amaaaazing! My favorite feature is it takes the budget benefits of meal planning a step further and suggests recipes based on what's currently on sale at your favorite 3 grocery stores - no more searching the sale fliers!). Found a recipe for Sour Cream Chicken & Potatoes and thought it sounded tasty. Hey, I like chicken, I like potatoes - why not give it a try? I decided to mix is up a little tonight, though, based on what I had available in the house and what sounded good. Oh, also based on the fact that I don't currently own a blender or a potato masher. Sad, yes? Que sera, though - here's the recipe:

Emily's Sour Cream Chicken & Potatoes

4 large white potatoes
1 cup fresh or frozen spinach
3/4 cup Parmesan cheese
1/2 cup sour cream
2 T butter
1/2 cup frozen diced onions
1 clove garlic, diced
4 chicken breasts
1 can (14.5 oz) petite diced tomatoes w/garlic & olive oil, undrained

You will also need a large pot, a large bowl, a casserole dish, a potato-peeler, a paring knife, a can opener, and a few spoons.


1. Preheat oven to 350 degrees F

2. Peel potatoes, put in the large pot with enough water to cover, add spinach, and bring to a boil. Cook until tender.

3. In the large bowl, combine Parmesan cheese and sour cream. Blend with a spoon.

4. Drain potatoes & spinach, mix into Parmesan cheese & sour cream. Mash potatoes until fairly smooth with the side of the spoon (um...feel free to use your potato masher, if you have one...just be sure to mash before adding to the cheese/sour cream mix or you'll have a big mess!)

5. In the large pot (which will now smell yummy like potatoes & spinach) saute the onions and garlic in butter. Add the chicken and brown on both sides. Add the can of tomatoes and simmer until everything is all hot and bubbly and delicious.

6. Pour the chicken mixture into the casserole dish. Top with the potato mixture. Pop in the preheated oven.

7. Cook in 15 minute increments until the top is bubbly and slightly browned around the edges - you basically want to make sure that the chicken is fully cooked and the cheese is all bubbly. Mmmm...warm cheeeese...anyhow, I let mine cook for 30 minutes.

8. Carefully remove the casserole from the oven (sidenote: I also don't have any oven mitts, at the moment. I never seem to remember this until it's time to remove something from the oven...sigh...) and let cool for 10-15 minutes.

9. Serve. Eat. Burp. Pack up any leftovers for tomorrow. Yum!

This recipe serves a family of 4 for one dinner or, if you live alone on weekdays, like me, a family of 1 for one dinner, as well as 1 container of leftovers for tomorrow's lunch and 2 containers of leftovers to pull out of the freezer when the next cravings hit. Did I mention yum?

Hope you like this recipe as much as I did!

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