Old Bay Chicken Bake
In my last post, I mentioned that a chicken breast and cream of celery soup would serve as the foundation of tonight’s supper. I am forever seeking modern takes on the casserole, with a few more veggies, a little less fat and beefed up flavor. Tonight’s Old Bay Chicken Bake fits the bill. This recipe is easily doubled - simply bake in a 9″x11″ rectangular glass dish to serve a hungry family.
Old Bay Chicken Bake
Serves 2-3
1 large chicken breast, thawed and diced
1 T butter
1 box frozen mixed veggies of choice
1/2 can 98% fat free cream of celery soup
1/2 cup light sour cream
2 t Old Bay seasoning
1/2 can of crescent roll dough
1/2 cup shredded cheddar
Preheat oven to 375 degrees. Brown chicken in a skillet with butter over medium-high heat, being careful not to overcook. Combine chicken, cooked veggies, celery soup, sour cream and Old Bay. Turn into oiled 8″ glass dish. Top with a square of crescent dough. Bake for 9 minutes and add cheese. Bake for an additional 7-9 minutes, until golden and bubbly. Let cool 5 minute before serving.
Posted on April 3rd, 2008 under Food by StarXLR8.
Comments
Comments
Pingback from midwest neurotica | recipes » Old Bay Chicken Bake
Time: April 3, 2008, 8:00 pm
[...] midwest neurotica ยป Old Bay Chicken Bake [...]
Comment from Max Power
Time: April 3, 2008, 8:03 pm
I bet that would be good with Quorn “chicken” instead of real chicken and cream of mushroom soup instead of cream of celery…
Comment from StarXR8
Time: April 3, 2008, 8:08 pm
The cream of celery really complements the Old Bay - and it doesn’t take like celery at all. Cream of mushroom might be a little strong, but let me know what you think.
Using Quorn would work great for this!
Pingback from midwest neurotica » Chicken on the Delta
Time: April 6, 2008, 4:32 pm
[...] was on sale and I already had a tin of Old Bay just waiting, begging, to be used in something! If Old Bay Chicken is a weeknight-go-to-meal, then Mississippi Delta Chicken & Rice is your [...]
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