KA9VQF
02-05-2008, 11:00 AM
I started making something like this years ago when I’d clean out the fridge at the end of the week.
Over the years there seems to be less fridge cleaning so I’ve come up with this soup/stew/casserole.
I guess it really don’t matter what you call it, it is good and filling.
I use a five quart Dutch oven.
I start out with some chicken. At least one whole breast. More if you have it or want it I guess this is up to you.
Cut it up into small half inch or less bits. Sometimes I will mash it a bit to make it into a fibrous pulp sort of thing.
You can use left over fried chicken if you want, just take the skin off and remove any bones. I have used a can {sometimes two of them} of Sweet Sue white chicken {comes in a small tin like tuna} don’t bother to drain it just put it in the pot. Sometimes I use those pesky boneless skinless chicken breasts the wife keeps buying for our ‘heart smart diet’ we never have followed.
Anyway if you start with raw chicken you gotta cook it first then cut it up.
Once your chicken is tender enough to eat easily add a few raw carrots, I cut mine into penny’s.
After the carrots start to soften add a few potatoes. I usually pick out three to five fair sized ones peal them and cut them into nice half inch or so cubes.
Add them and some more water to the pan.
Next put in a half cup of raw rice. You can use instant rice if it is all you have. I don’t like brown rice but I suppose if you do you could put it in instead.
Stir it a lot after you put the rice in or it may stick to the bottom.
Next get two packages of ramen noodles and put the dust packages in the kettle.
Keep an eye on it and add water when needed. Now I take my pepper mill and put close to a teaspoon of fresh ground black pepper and a half stick of oleo in.
Next I put a whole can of whole kernel corn and sweet peas in and the noodles from the ramen noodles. Don’t bother to drain the veggies just dump the whole thing in. saves you from having to add more water.
Let the whole mess cook a while, at least till the rice and ramen noodles are done. I like to crush the noodles so they are easier to catch when I eat them but you can do as you please with them.
Now comes the fun part.
Ya see, it depends on how much water is in the mess to determine if it is soup, stew, or casserole. The dryer it is the closer it is to being casserole.
Sometimes I will crack a tube of buttermilk biscuits open and put them on top then bake the whole thing at 350 degrees for around 15 minutes just till the tops of the biscuits get browned.
If you don’t have any fresh carrots on hand you can use a can of mixed veggies if you want. I don’t like the butter beans in mixed vegetables my self so I don’t use them.
Also if you like you can dice up a medium size sweet onion like a sweet yellow or Vandalia and add it.
Over the years there seems to be less fridge cleaning so I’ve come up with this soup/stew/casserole.
I guess it really don’t matter what you call it, it is good and filling.
I use a five quart Dutch oven.
I start out with some chicken. At least one whole breast. More if you have it or want it I guess this is up to you.
Cut it up into small half inch or less bits. Sometimes I will mash it a bit to make it into a fibrous pulp sort of thing.
You can use left over fried chicken if you want, just take the skin off and remove any bones. I have used a can {sometimes two of them} of Sweet Sue white chicken {comes in a small tin like tuna} don’t bother to drain it just put it in the pot. Sometimes I use those pesky boneless skinless chicken breasts the wife keeps buying for our ‘heart smart diet’ we never have followed.
Anyway if you start with raw chicken you gotta cook it first then cut it up.
Once your chicken is tender enough to eat easily add a few raw carrots, I cut mine into penny’s.
After the carrots start to soften add a few potatoes. I usually pick out three to five fair sized ones peal them and cut them into nice half inch or so cubes.
Add them and some more water to the pan.
Next put in a half cup of raw rice. You can use instant rice if it is all you have. I don’t like brown rice but I suppose if you do you could put it in instead.
Stir it a lot after you put the rice in or it may stick to the bottom.
Next get two packages of ramen noodles and put the dust packages in the kettle.
Keep an eye on it and add water when needed. Now I take my pepper mill and put close to a teaspoon of fresh ground black pepper and a half stick of oleo in.
Next I put a whole can of whole kernel corn and sweet peas in and the noodles from the ramen noodles. Don’t bother to drain the veggies just dump the whole thing in. saves you from having to add more water.
Let the whole mess cook a while, at least till the rice and ramen noodles are done. I like to crush the noodles so they are easier to catch when I eat them but you can do as you please with them.
Now comes the fun part.
Ya see, it depends on how much water is in the mess to determine if it is soup, stew, or casserole. The dryer it is the closer it is to being casserole.
Sometimes I will crack a tube of buttermilk biscuits open and put them on top then bake the whole thing at 350 degrees for around 15 minutes just till the tops of the biscuits get browned.
If you don’t have any fresh carrots on hand you can use a can of mixed veggies if you want. I don’t like the butter beans in mixed vegetables my self so I don’t use them.
Also if you like you can dice up a medium size sweet onion like a sweet yellow or Vandalia and add it.