I have been itching to write as it has been LONG over due.
I have so much going on in my head I just can’t pick one and well…. I just decided to just jump right in and write about something quick. Who says a post has to be long right?
I just wanted to share with you a very quick and easy recipe that I made the other night for a small dinner with friends. They are new parents and are on a very strict schedule with their son so I knew I had to do something quick, easy and delicious! I love to entertain and I love to cook. I love even more to make my guest happy and loving the food so much they are asking for more! Which they did.
This recipe has 2 main ingredients:
- Cream of Mushroom Soup (2)
- Boneless Chicken (1 pack)
Super Easy!- Prep time (about 5-10 mins) Bake time (20-30 mins)
Here in Jamaica we can get packs of De-boned chicken thighs which is packed with 8 pieces so 2 per person serves 4 (typically) You could also use breast tenderloins or just regular breast is fine too. The key for this recipe for being quick is NO BONES
I also add veggies and extra mushrooms because I LOVE mushrooms!! How can you not!!
- Chopped onions
- Sweet Peppers
- (1) Tin of Mushrooms – (or if you want fresh mushrooms – but the key here is speed)
Seasonings that I use are very basic: (keep it simple!!)
- Salt – Be careful if it’s sea salt!
- Black Pepper – I love lots of black pepper but add to your taste
- Garlic (go heavy on this one)
Other optional seasonings to spice things up:
- Red pepper seeds
One thing I really want to point out here is that most NON Caribbean cultures tend to under season their dishes (no offense). So I want you guys to step it up and be brave! ADD MORE seasoning than you might be used to. I know I have not put any measurements for them because when we are cooking we DON’T measure really. Here in Jamaica we just use “bout suh” or “just a chups more.” LOL Don’t just do a DASH of this or a DASH of that. really get into it and season your meat. I want you to be able to see each ingredient! lol and for heavens sake DON’T USE MRS. DASH……. yuck! too bland!
Also remember that the soup will water down the seasonings. If that happens just add more after.
Anyways back to the recipe…..
Pre-heat your oven to 350 while seasoning the meat.
Container for cooking in: 1 MEDIUM-LARGE GLASS BAKING DISH. – You don’t want it too shallow as remember since you are using a soup you will have “gravy” and you want the chicken covered. (I know the image in this blog isn’t glass but I thought to write this after I baked so I didn’t have a picture, I had to source one from google – I will update this blog the next time I bake it)- sorry about that.
DON’T add butter,you don’t need to grease the pan. (I learned this the hard way – I was scooping it out after -yucky)! The soup will keep everything nice and moist and it won’t stick.
After you have seasoned your meat WELL, place in the baking dish along with the veggies listed above. (you can add others if you want – green beans might be nice!) Then pour 1 and a 1/2 – 2 cans of cream of mushroom soup and place in the oven when ready. Just make sure the chicken is covered. For some 2 might be too much.
DO NOT FOLLOW ANY DIRECTIONS ON THE SOUP CAN – DON’T ADD MILK, WATER ETC. JUST THE SOUP ALONE.
Bake for about 20-30 minutes (different for each oven) until chicken is cooked thoroughly.
VOILA! THAT’S IT! Very easy, quick and filling. I think this dish would be great for busy moms/ corporate women and anyone who isn’t much into cooking but still wants to WOW their guest.
I serve this dish along with rice/quinoa and black beans and a side salad as well.
Hope you enjoyed this quick entry! Let me know how the recipe turns out for you, if you have any suggestions or questions in the comments below