Confessions of a Chef’s Wife

26 Jun

So, as previously mentioned my Husbie, Michael is a chef. Awesome, right? I often find it funny when we go to other peoples houses for parties or dinners and they frequently comment about how nervous they are to cook for my husband, Michael. For future notice people- let me give it to you straight- this man could care LESS if you cooked him Spam & Velveta. He will eat anything. He eats Taco Bell. He loves all food and does not discriminate.

However, I shouldn’t be judging or telling anyone how to feel because I feel the same way. From the beginning of our relationship I have lacked culinary skills of any kind. I can make a few things: pasta, easy mac, things in the crock pot, things in the microwave, umm eggs…..and…..ya that is all. Which is honestly quite pathetic if you think about it. 99.9% of the time Michael cooks our meals at home, yes even after cooking on his feet all day. Why? Because even if I tried with every little muster in my soul, it still would turn out tasting like a frozen dinner that sat out for 6 hours, that then got dropped onto the floor, thrown away in the garbage and then was taken out and put onto a plate. When I ask him to make me a salad, it looks like this:

I can’t go on like this forever. I have to learn, I have to force myself. So “Confessions of a Chef’s Wife” is the portion of my blog where I will explore cooking: what, why & how the hell do you do it. Because my husband needs & deserves a break.

One of the first things I have learned how to make was a very simple “Yummy Chicken Casserole” from my lovely & talented friend Kristen. She has 3 kids, so I’m pretty sure if she can find time to make this, my lazy ass can too. Now let this recipe come with a warning: after making this dish for the first time you may feel the urge to eat so much you have to put maternity pants on and lay on the bed afterward holding your stomach yelling “WHHHYYYYY did I have thirds??!!”. You think I’m kidding? I don’t kid. Okay I do but not about this. Yummy Chicken Casserole is some serious shit, man.

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5-6 (depending on size) boneless chicken breasts cut up into chunks (uncooked)

1 can cream of mushroom soup

1 can cream of celery

1 can cream of chicken

1/2 C milk

Mix all ingredients together and put in a 9X13 pan.

Mix together 2 packages of chicken flavored stovetop stuffing as directed on package (meaning mix in the butter, hot water, etc), but DO NOT COOK.

Cover top of mixture with stuffing and cover your baking dish with foil. Bake at 350 for 1 hour. Uncover and bake for an addl 15 minutes.

Cook one bag of egg noodles as directed and top noodles with casserole.

TA-DAHHH!!!:

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So I know this doesn’t exactly fit into my diet plan these days but I have made it once since I started working out and I substituted Smart Balance for butter to cut the fat of this dish almost in HALF. I also use the 99% fat free cans of soup (with low sodium), low fat stuffing & skip the noodles and it is still SOOO good.

Hey, maybe one day I’ll get crazy and cook things that don’t require canned soup. I said maybe.

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One Response to “Confessions of a Chef’s Wife”

  1. kldp June 28, 2010 at 6:25 am #

    >I ❤ you!! So glad you like it so much. It's a household favorite of ours too.

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