Last night I decided to make collard greens and use the recipe on the back of the package. The recipe calls for a couple of cans of chicken broth (see below), but I wanted to make my own fresh chicken broth.

Then I had to figure out what to do with the cooked chicken I used to make the broth. That’s when I came up with my own chicken casserole dish. I was very pleased, the dinner came out tasty and healthy. Even my two-year old liked the casserole. And to all of you preggies out there, this dinner is heartburn free!  It’s self-tested. Hope you enjoy it as much as I did.

COLLARD GREENS RECIPE (This recipe comes straight from the package with collard greens)

2 lbs Collard Greens

2 (14 oz.) cans low-sodium chicken broth (I substituted it with fresh chicken broth)

1 1/2 cups water

4 tbsp Extra Virgin Olive oil

1/2 tsp salt

1/2 tps pepper

1 tsp sugar

Bring chicken broth, water, olive oil, salt and pepper to a boil in a large ot.

Add the sugar and the greens. Bring to a boil again. Cover pot and cook on medioum heat for 20 minutes or until desired tenderness.

CHICKEN CASSEROLE RECIPE (My original)

2 large chicken breast halfs or 4 small/medium chicken breast halfs, boiled and sliced into 1-in cubes

5 medium potatoes skinned and cooked, then sliced into 1-in cubes

2 medium carrots sliced and boiled

2 celery sticks sliced and boiled

(I boiled all the vegetables in one pot. Just make sure not to overcook potatoes, otherwise they will be falling apart)

Condensed Cream of mushroom soup (10.5 oz)

Chicken broth 6 oz

Shredded cheddar cheese, about 1/2-3/4 cup

Preheat oven to 400 degrees F.

Spread chicken evenly in a 12″x6″x1.5″ baking pan, spread potatoes over chicken, followed by celery and carrots. Pour broth over it. Spread condensed cream of mushrooms atop the vegetables. Sprinkle cheddar cheese over the casserole.

Place the casserole into the preheated oven and bake for 20 minutes or until the casserole is heated through and cheese has melted.

Serve casserole with cooked collard greens.

MY CHICKEN BROTH RECIPE

Place chicken and enough water to cover it into the boiling pot. Add 1 medium onion cut in half, 1 medium carrot cut into 4 parts, 1 garlic clove, sliced in half, 1 celery stick cut into 4 parts, 3 whole granules of black pepper and salt to taste (don’t taste until the chicken is boiling, you can add salt then).

Heat to boiling, reduce heat, cover. Boil for approximately 20 minutes or until chicken is cooked throughout.

Separate broth from the rest of ingredients in order to use in collard greens and casserole recipe.