Today I am participating in Eat at Home's Ingredient Spotlight. This time the focus is on green beans. I love green beans as a side dish and fix them quite a bit. However, I also like to use them in soups, stews and creamy dishes like my Chicken Pot Pie Potatoes. I'm re-posting this recipe to show a unique way to add beans to a dish for this fun blog-hop!
We really enjoyed these simple potatoes. I rubbed a few baking potatoes with olive oil, wrapped them in aluminum foil and baked them at 400 degrees for about an hour. Right before the potatoes were done I poached a couple of chicken breasts and shredded them. In a large bowl, I mixed the shredded chicken with a cup of mixed veggies (a blend of diced carrots, cut green beans, baby peas and diced onions), a can of cream of chicken soup, a dash of onion powder and freshly ground black pepper. Pour the chicken mixture into a large skillet over medium heat to let everything warm through. When the chicken mixture is hot and bubbly slice open the baked potatoes. Place two to three spoonfuls of the chicken on top of each baked potato. This is such a comforting meal and tastes very similar to a chicken pot pie...minus the crust!
2 comments:
That sounds so good! May have to try that... soon!
Oh, I love this idea! I never would have thought to put chicken potpie filling in baked potatoes. Yum!
Post a Comment