Totally forgot about this one! Remember a couple of weeks ago when I talked about putting too much cayenne pepper in the zucchini with garbanzo beans? Then I said I figured out how to fix it by using part of this recipe. Let’s get into it!
Picture it. The early 90’s. You’re watching tv and a commercial comes on for “Chicken Tonight”. Then, before you know it, you start singing the jingle and flapping your arms up and down like a chicken. I can still hear it now, 🎶🎵I feel like chicken tonight, like chicken tonight. CHICKEN TONIGHT!!!🎵🎶
My mom used to make this for us and of course they stopped making it. Annoying! I’ve thought about this recipe on and off FOREVER!!! I remembered that the chicken was browned before the liquid was added and that my fave was mushroom flavored…I know you’re shocked.
Anyway, fast forward to a few weeks ago. I was flipping thru the previously shared cookbook, “What Would Zoo Like For Dinner” and came across Glorified Chicken With Mushrooms. JACKPOT!!! This was it! This was the dish straight from my childhood.
Couple Things:
- I used real mushrooms because we like them better.
- I used a big can of cream of chicken. It just made sense.
- Even when you pour the liquid over your chicken to serve, you will have a lot left over.
- This is where the zucchini and garbanzo bean recipe comes in.
I took the leftover zucchini dish and chopped it all up. Then, I took the left over chicken and deboned that. Next, I added all of that back into the liquid that was leftover from the chicken. Finally, I added a carton of chicken stock and it made the most delicious soup! Laws!!! It was delicious!
Y’all need to try it allllll!
The Plot Twisted 