Want an easy fix for tonight's supper? I adapted this from the Phony Gourmets, on a dare. Ridiculous. No way this could taste good, I thought -- I was wrong. Quick, fast -- and good for an al fresco supper out on the deck. Or by the (hot) tub.
from the annual 'Chicken Daddies' calendar
CHICKEN SUB ROSA
1 tablespoon olive oil
2 cups chopped chicken, cooked or not (or one large breast, cut up in chunks)
2 tablespoons chopped onion
small can mushrooms (or 3-4 fresh ones, sliced thinly)
1 1/2 cups water, plus a chicken bouillon cube (or 1 1/2 cups chicken broth)
Totino's pizza (I like the 'three meat' kind, but whatever floats your boat)
Saute the chicken and the onion in the olive oil a few minutes, then dump in the mushrooms and water/broth. Let simmer a few minutes; pour in the bottom of a pie pan or 9" square pan. Place the pizza upside down on the chicken mixture, then cover with foil. Bake at 350 degrees for 30 min.; uncover and bake 10 min. more for a crunchy top. Serves 2; double for four.
What you get is a crunchy, savory sort-of potpie that does not taste like pizza. Veggies can be added to the chicken mixture...or serve them on the side. The Brick loved it! I am amazed to be saying this, but I'll be making this dish again. And again.
(P.S. The PGs used snapper, instead of chicken, but that sounded fishy to me. Smirk.)
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