This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Today being Thursday, is GrandBoy’s
day. GrandBoy #2 who is 5 years old, will be visiting us and preparing something appealing for him
is a big concern. I thought of individual chicken pot pies, but the thought of
fiddling with puff pastry and individual bowls of stuff was pretty daunting.
Here is the result of simplifying the entire process – a casserole of chicken
pot pie ingredients topped with cracker crumbs.
Hope he likes it!
pkg. (16 oz./1 lb.) Fajita chicken strips, diced
1 can (14.5 oz.) diced & cooked new potatoes ¼ green pepper, diced
¼ cup peas &
¼ cup olive oil
½ cup crumbled
1 (10¾ oz.)
cream of chicken soup
2 Tbsp. sour
cream ½ (16 oz.) pkg. reduced fat grated cheese, divided ½ cup oyster cracker crumbs
1.Preheat oven to 400°F.
2.Set aside 1 Tbsp. grated cheese, 1 Tbsp. bacon and cracker
crumbs for garnishing.
3.Mix remaining ingredients together and place in an 8" x
8" Pyrex dish.
4.Bake at 400°F for 10 minutes until bubbling, then top with garnishes.
5.Turn oven off, return casserole to oven and leave for 10
minutes until cheese melts.