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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A favorite of ours when I don't misplace the recipe (hence the posting on here! *wink*). Originally from a booklet of recipes that my mother can no longer find in her collection. Freezes well. Ingredients:
3 cups chopped cooked chicken |
1 cup chicken broth |
1/2 teaspoon garlic, minced |
1/2 teaspoon rosemary |
1/4 teaspoon dried thyme |
1 large sweet potato, peeled, cubed |
1 (14 1/2 ounce) can green beans, drained |
Directions:
1. Combine all ingredients, except canned green beans in a skillet.
2. Bring to a boil then reduce to LOW heat, cover, and cook for 20 minutes.
3. Add canned green beans towards the end and heat through.
4. Nicely finished off with some crusty rolls.
5. Note: The original recipe called for fresh green beans (I don't recall how much though) and they were added with the other ingredients at the get go.
6. Note2: My attention was called to the fact that I had not originally posted whether it was cooked or fresh chicken - I've always used leftover chicken, but would imagine that fresh could be utilized with perhaps some tweaking of the cook time. Will have to experiment with it the next time I have some fresh breasts defrosted.
7. Note 3: It has better flavor when the spices are ground together with a mortar and pestel before adding to skillet.
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