Thursday, February 11, 2010

Making Dinner Ahead

I was supposed to be going to the airport to pick up my daughter and her friend returning from their trip to Texas. I needed dinner ready ahead of time because with school and my neighbor's kids here the day could easily get out of hand.

Leah had gone to visit friends for the sheer pleasure of the fellowship but looking for some warmer weather was a definite premeditated bonus. Who knew that TX would be standing still due to snow. If they were to get snow in this decade surely it would be during her vacation.

This morning after breakfast and getting the neighbor's kids on the bus I put all the ingredients in the crock pot for creamy chicken soup.

2 c. cooked, chopped chicken
1 large onion, chopped
1 4 oz. can mushrooms
1 can cream of celery soup
2 c. chicken broth, a little more or less is fine
1 small bag frozen mixed vegetables
2 tablespoons butter
1 c. milk
1/2 c. sour cream
1 c. shredded cheddar cheese

Saute the onion and mushrooms in the butter. Pour into the crock pot with the chicken, broth, cream of celery soup, and mixed vegetables. Cook on high for 6 hours.
Just before serving add the milk, sour cream and cheese, stir until combined. Serves 6.
This can be made on the stove top in about an hour.

As it happened there was a mix up at the airport and she couldn't get checked in in time to catch the plane so she is still in TX and we'll try again tomorrow, same time, same airport.

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