You know that food that you grew up eating? My memories include things like fried chicken, fried potatoes with onions, mashed potatoes with real butter, green beans with bacon fat, navy beans with cornbread; probably every fatty, non-healthy low cost food my Mom could come up with. We didn’t really have too many fresh vegetables, unless they came from my Grandma’s garden. Even then, my family was brought up to cook them to death and add bacon fat…because everything is better with bacon. We even had a Crisco can filled with bacon fat on the kitchen counter.
I can’t eat like that anymore and maintain a healthy weight; however, sometimes you just need some comfort food. Yesterday, I was looking for a recipe for chicken. Something I haven’t had in awhile. I was thinking back to those comfort food days and I found a long forgotten recipe for Stove Top One-Dish Chicken Bake.
I, of course, had to use low-fat cream of mushroom soup, light sour cream, and add green beans and mushrooms to amp up the veggies. I also added lots of freshly ground black pepper. The cooking time said 30 minutes, or until chicken is cooked. I baked for 40 minutes, and it probably could have stood another 10 minutes as some of the chicken was not cooked. Luckily we have microwaves now 🙂 I served it with a side salad of mixed greens, grape tomatoes, and Italian dressing and a nice glass of Sauvignon Blanc. Yum!
Mixing the chicken with everything