15 Minute Dinner: Chicken And Vegetable Gravy Over Puff Toast
Tags: quick fix meal
Good Wednesday night everyone.
The things you see at McDonalds these days… It was half day at school today so I told the boys we could go have lunch and play at McDonalds (I know, it’s gross, but I will admit we go occasionally). As we were walking towards the door, I watched this teenage boy follow a Mom to the door as she was leaving and said, “What the bleepity bleep are you looking at?” That’s all it took for this Mom to lose it and she starts back at him in even worse language! Mind you, my children and I are standing there waiting to go through the door. I was stunned. It was the middle of the day and so uncalled for. They finally walked away with more degrading language. Get a life people! I thought fried fatty foods made people happy?! My boys certainly got an earful. Luckily they just raced toward the play area and forgot about it.
So, onto dinner. It’s hard to beat a 15 minute dinner. I remember as a kid eating chicken gravy over toast quite often and I loved it. It is easy and delicious. For the boys, I cut the pastry into little squares, then poured the chicken gravy over top in their bowls. No complaints what so ever. If you want to get fancy, garnish your plates with a sprig of rosemary and call it a night!
Chicken And Vegetable Gravy Over Puff Toast
1 sheet thawed puff pastry
1 can cream of chicken soup
1 Cup milk (I used skim and it was fine)
1 can chunk chicken, drained (from Costco)
1 can drained mixed vegetables
¼ teaspoon cajun seasoning (I use Emerils)
Pinch of salt and pepper
Pinch of garlic salt
Rosemary Sprigs for garnish, if desired
1. Preheat oven to 400 degrees F. Carefully unfold pastry onto a lightly floured counter. Cut into 9 equal size squares and place onto an ungreased cookie sheet. Bake for about 15 minutes or until golden brown. Set aside.
2. While pastry is baking, whisk together the soup and milk in a large bowl then transfer to a large skillet over medium heat. Add chicken, vegetables and seasonings. Break up chicken pieces with back of fork. Cook and stir until heated through, about 5 minutes.
3. Place puff pastry squares on serving plates and spoon chicken gravy over top. Garnish with sprigs of rosemary if desired.
Let’s End on a Sweet Note!
Since dinner only takes 15 minutes, you’ve got plenty of time to make dessert. Try these fun sweet and salty turtle cookie bars. They are incredible and look great wrapped up with a bow. Enjoy!
3/4 Cup sugar
3/4 Cup brown sugar
1 teaspoon vanillla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 Cups chocolate chips
3/4 Cup caramel ice cream topping
1/2 Cup chopped pretzel sticks
1/2 Cup ground walnuts
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl and slowly add to wet ingredients. Stir in chocolate chips.
2. Spray a 11×7 inch baking dish with cooking spray. Press 1/2 of the cookie dough into the bottom of the dish. Drizzle caramel sauce over dough then sprinkle with pretzels and walnuts. With a cookie scoop, scoop the remaining cookie dough evenly over top of pretzels and nuts. Press down slightly, should look uneven. Bake for 22-25 minutes or until cookies just start to turn golden on the edges. Remove and let cool completely before cutting into squares.
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