These days we could all use a little comforting so I’ve decided to make a comfort Marty Meal this week. I think chicken and noodles are right at the top of the comfort food list and then when you add cheesy biscuits to the mix, well that’s about as comforting as it gets!
Let’s go to the store and then…
Let’s get cooking!
Here’s the ingredients for this week’s Marty Meal, from left: Plastic cups, Cracker Barrel Cheese Spread Pillsbury Grand Biscuits, miniature carrots, Pappardelle Artisan Pasta, Kikkoman Soy Sauce, peanut butter, an onion, Campbells Cream of Mushroom Soup, Campbells Cheddar Cheese Soup and Dale’s Seasoning.
I’ll also be using spices from the MBIP Kitchen and tasting area along with…
These Organic Smart Chicken thighs that were in the freezer.
My observation here is that chicken couldn’t have been that smart or he wouldn’t have ended up in this package!
I’ve put the chicken thighs in a baking pan and added a jar of Dale’s Seasoning Marinade. We’ll let them sit in that overnight. Hmmm…now what should we do till tomorrow?
Oh, I know…we’ll drink!
Cheers and we’ll see you all tomorrow!
We’re going to slow-cook these chicken thighs, so we’ll preheat the oven to 200 degrees and transfer the thighs to the oven. Cock-a-doodle-doo!
While the chicken thighs are baking, we’ll make the sauce. The base of this is the cream of mushroom and cheddar cheese soups. We’ll add mushrooms, some seasoning and then add an unusual ingredient, peanut butter!
I read online that peanut butter adds a nice flavor to chicken and noodles, so we’ll try it out. I also added about three quarters of the Cracker Barrel Cheese spread.
Okay, we'll cover that and let it simmer on a low heat.
The pasta was added to a pot of boiling water and then drained.
I then added our sauce and it’s delicious just like this! Now we’ll cover and let it simmer, once again on a low heat.
The chicken should be done by now, so we’ll take it out of the oven and let it rest over here for a while.
Now we’ll make the cheesy biscuits.
We’ll take two of the Pillsbury Grand Biscuits and place them in a greased baking pan. The we’ll add a dollop of the Cracker Barrel Cheese Spread. We’ll fold that up and put them in the oven.
I cut up the chicken thighs and tasted them and the marinade added savory flavor, but it’s a little too salty for my taste. I’m hoping it’ll get balanced out by the rich sauce on the noodles.
The biscuits are golden brown and now it’s time to plate this week’s Marty Meal!
The biscuits are flakey and cheesy, we’re of to a wonderful start here!
The chicken and noodles were absolutely delicious! The rich and creamy sauce did negate the saltiness of the chicken like I had hoped.
There’s a smorgasbord of flavors in this dish! It’s comforting and delicious, a perfect pandemic meal!
And of course it’s extra tasty and fun because it was served up in a cup!
I went to get another beer and saw that I forgot to add the carrots! Oh well, I’ll make a salad tomorrow because this was a pretty high-calorie meal and I’m trying to maintain my girlish figure!
I thought since we served the meal in a cup, this week’s titillating photo montage would be People With Cups!
Related Posts: Thursday Minute Marty Meals: Baked Ham and Cheese Sandwich, Cheesy Chili Mac and Pork Roast-A-Roni.