Monday, January 16, 2012

Quick Chicken & Spaetzle, serves 4

On your stovetop in a 3 qt pot, mix:
*2 frozen boneless, skinless chicken breasts
* Five cloves of garlic, chopped coarsely
*1 can Cream of Chicken Soup (I use Campbell's Healthy Request)
*1 can Cream of Celery Soup (I use Campbell's Healthy Request)
* ~ 1 1/2 c milk
*Chicken broth ( 1/3 cup or so in each can to capture remaining soup)
Season to taste with: Celery Salt, Fresh ground black pepper
Mix, cover and simmer on med-low until chicken are cooked enough to cut into cubes.
Simmer 10 more minutes to ensure that chicken is cooked through.
Shred Chicken using two forks.
Open 1 box of Panni spaetzle (I adore fresh made spaetzle, a german recipe from a cook book brought to my family in 1993 when a German exchange student lived with us for a school year, squeezed through a spaetzle press; However, these are the CLOSEST thing I have found to homemade.  They are pretty darn good) and pour over mixture and stir.

Cover, reduce heat slightly. Simmer 15 to 20 minutes.  Stirring occasionally. Test spaetzle to make sure they are cooked thoroughly and not chewy/al dente.
Add frozen veggies.  Peas and carrots work well.  I had a 1/2 bag of frozen peas left from making Chicken Bundles last week.

Stir. Cover. Turn off heat. Let stand for 10 to fifteen minutes.
Note, if not serving all at once, add a little milk or chicken broth to the mix before placing in containers to store.  This will ensure a creamier consistency upon reheating.

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