A Family-Friendly Recipe for Quiet Evenings
Sometimes, the best meals come from a little improvisation. This chicken and broccoli bake, reminiscent of a heartier chicken and dumpling soup, is designed for those unexpected chilly nights when grilling just isn’t feasible. With a creamy sauce, tender chicken, and a topping of bubbly cheese, this dish is both comforting and delicious. It's a great way to use up ingredients you already have on hand while creating a satisfying meal the whole family will love. Join us as we transform a few simple ingredients into a cozy, fork-friendly dinner perfect for any night of the week.
Ingredients:
3 chicken thighs, boneless and skinless
1/4 cup shredded carrots
12 oz bag frozen broccoli cuts
1 can cream of chicken soup
+/- 1 1/2 cups milk
1/3 cup shredded cheese
1 can crescent rolls
1 teaspoon garlic powder
1/2 teaspoon onion powder
salt and black pepper, to taste
olive oil
Tools:
Large lidded skillet
baking dish
spoon
knife
cutting board
grater (if not using pre-shredded carrots and cheese)
measuring cups and spoons
plate
tongs
In short: this is basically chicken and dumpling soup, but heartier, and designed to be eaten with a fork. It makes a better cold weather meal than warm, but sometimes there's just no getting around the weather outside to fire up the grill, and some changes must be made.
We intended to make some grilled chicken, but the wind was high, we were under an "extreme fire danger" red flag warning, and it was unseasonably cold with little warning anyway. So we chose to pivot, use up some odds and ends from the fridge, and save some of that chicken we'd defrosted for another day.
If you're not starting with ready to eat produce, please give it a quick wash before you really get rolling.
In the event you're using fresh produce that needs prep work, prep it before the chicken. Even though we intend to cook it all, this simple rule of thumb for preventing cross-contamination is a good one to follow constantly.
Once you have your veggies ready, cut the chicken thighs into one inch chunks. Heat a little olive oil in the skillet and add the chicken. Season with salt, pepper, garlic and onion powder and stir to coat. Cook covered for a few minutes, stirring frequently, until the chicken is done.
Pop the can of crescent rolls and lay out the triangles on a plate while you wait for the chicken to cook through, then preheat the oven to 375.
Once the chicken is done, hold it in place with the tongs and drain off the excess oil (or put it through a colander if you're more comfortable with that; we just find it easier to wash tongs than a colander). Add the condensed soup and the milk to the pan and stir. Use less milk if you want the sauce/filling to be thicker. The condensed soup is gloopy and will just kind of squish around the pan until it gets warm enough to melt, so be aware you'll likely be stirring for a minute or two.
After the soup and milk have combined and the only chunks left are the chicken pieces, add the shredded carrots and mix them in. Allow everything to simmer uncovered for two minutes before cutting the heat.
Grease the inside of the baking dish you'll be using and grab a triangle of dough. Lay the triangle into the pan with the base in the pan and the pointed top poking out. Using a spoon, transfer a scoop of the chicken soup mixture to the base of the triangle. Roll the triangle so that you have the chicken in the middle and the point ends up near or at the bottom, held in place by the weight of the dough and filling.
Repeat with the rest of the dough, leaving a little space between each roll so that they'll have some room to expand while they bake.
Dump the broccoli on top and sort of spread it out so each part of the pan dhas some florets, then pour the remaining soup in the pan over the top of everything as a sauce.
Cover it lightly in a layer of cheese before baking for 20 minutes. If you'd like the cheese to develop the bubbly, crispy-edged texture, turn the heat up for the last five minutes of the cooking time (this works much better with cheese you've shredded at home than with the pre-shredded stuff covered in anti-caking agents).
Serve with a salad for extra veggie points!
We hope you enjoy this comforting chicken and broccoli bake, perfect for those unexpected cold nights when grilling isn't an option. With its creamy sauce and savory flavors, it’s sure to become a favorite in your household. Remember, cooking is all about creativity and making the most of what you have. If you ever find your kitchen appliances in need of some TLC, don't hesitate to call Appliance Rescue Service. They're here to ensure your culinary adventures continue smoothly. Happy cooking, and enjoy every warm and delicious bite with your loved ones!
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