Do you regularly practice Refrigerator Review? We do. This week we had some celery that was a little limp, some cream of chicken soup on the pantry shelf, and a leftover chicken breast from a delicious broiled garlic-lime-rosemary chicken dinner two days ago.
He thought that I love Colby cheese and I thought he loves Colby cheese; we ended up buying it at the deli before discovering that neither of us is crazy about it on sandwiches. No harm, no foul–relationship intact. Here’s what our Refrigerator Review looked like today:
Chicken Corn Chowder
¼ cup onion, diced
¼ cup celery, diced
1 TBS butter
1 cup water
Leftover chicken, skinned and boned and cut into small pieces (at least 1 cup—I used 1 leftover chicken breast)
1 10 ¾ ounce can of cream of chicken soup (you could use cream of celery if you have that on hand instead.)
1-8 oz can of corn
½ cup milk
¾ cup cheese
Melt the butter in a large pan (you won’t need the lid) and add the celery and onion. Add the water and cook on medium high heat until the vegetables are tender—they don’t need to be browned. Add the chicken, cream of chicken soup, corn, and milk. Stir and blend on medium high heat until everything is well combined. Add the cheese, stirring continuously until it melts. Serve with crackers or croutons. Reheats nicely!
What we did: We had 1 chicken breast left over from dinner the other night. I used this chicken breast and used about ½ cup sharp cheddar and about ¼ cup Colby cheese from the deli—this isn’t science, it’s just what I had on hand. This dish is comfort food, quick to make, and it will nicely complement your Refrigerator Review—ENJOY!