Tuesday, August 18, 2009

YUM YUM Chicken

I don't cook much. I wish I did. But I don't. So I'm not very good at it.

Despite all this, last week I decided to get a new recipe from my mom that seemed easy enough for a culinarily challenged person like myself and would provide a large amount of food that I could eat off of for several days.

Mom suggested Yum Yum Chicken.

Er...okay. Is it an Asian dish? I asked. No, she said, it's just so good that no better name need be given to it then "Yum yum!"


So, last night I created this chicken-y concoction and I must say...


I am so impressed that I have to share it with all of you. A few disclaimers:
  1. No, it is not considered healthy. Far too much butter and creamy goodness.
  2. No, I don't care.
  3. Give yourself plenty of time. Let's just say I ate dinner at 9:30 last night.
  4. It was worth the wait.
Without further ado, I give you YUM YUM Chicken!

  • 6 - 8 chicken breasts (boneless, skinless)
  • 1 cup chicken broth reserved from cooking the above mentioned breasts
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 cup sour cream
  • 2 sticks of butter
  • 8 oz. cornbread stuffing crumbs
  • salt, pepper, dried onion
  • an oven (just in case you didn't know)
Now do this:
  1. Boil your breasts! Oh, um, I mean the chicken breasts. Season your water with salt, pepper and dried onion to taste.
  2. Remember to reserve one cup of the broth. (Editor's note: Being culinarily challenged, I forgot to reserve the broth. Luckily, I had a 5-year-old can of roasted chicken broth in my pantry and it worked just fine.)
  3. Let breasts cool (this could take a while...I told you to give yourself plenty of time).
  4. In a saucepan, melt the butter in the cup of reserved broth on low heat.
  5. Once your breasts are cool to the touch (tee hee), chop them up (or rip them apart like a crazed animal. I personally like this method) and place them in an even layer in a 9 X 13 inch greased casserole dish.
  6. In a bowl, combine the soups and the sour cream. Whisk together until blended.
  7. Pour soup mixture over chicken breasts evenly.
  8. Evenly sprinkle the cornbread stuffing crumbs over the chicken/soup mixture.
  9. Pour butter/broth yummy goodness over the dish evenly.
  10. Pop into the oven at 350 degrees for an hour.
  11. Wait impatiently for an hour while salivating uncontrollably from the smells seeping out of the oven.
  12. Burn your mouth as you gobble up the YUM YUM Chicken while it's still piping hot because it's too good to resist.
Sweet heaven in a casserole dish! You can serve this over rice if you're feeling really crazy. OHHH....or pasta. Or you could toast some bread or a french baguette (I just sopped up the creamy parts with a toasted English muffin because I didn't have any bread). Oh, and be sure to add a leafy green salad with lots of tomatoes to counteract all the non-healthy goodness you're about to eat.

Hope you like it! Happy eating!


*uncorked said...

Ohhhh, that does sound good! I'm trying to use up a bunch of food I've had forever, so I'm making healthy orange chicken tonight. It's really easy to make and not bad for you - if you want the recipe let me know and I'll email it to you :)

Kelly said...

Sounds delicious! I love casseroles and any recipes that have the word "cream" listed multiple times!

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