I made a delicious meal with Campbell’s® Sauces as part of a sponsored post for Socialstars. #CampbellsSauces
It has been the great snowmageddon of 2015 here in KY. I mean we had one snowstorm in November, and then nothing. I mean nothing. Now usually here in Northern KY we get a fair amount of snow, and though its not a guarantee we can count on having a white Christmas most years, or at least some snow near Christmas. Not this year, we had mild temps, trees got confused and started blooming and I was ready for spring. Once it hits mid to late February I want nothing more to do with snow and I want my garden planted now. But that is not how this year is going.
In the last week alone we have had almost a foot of snow. I know it’s no where near the totals of Boston or some of the other New England totals, but that is a lot, even for us. I am glad to live in the part of KY I do, because we are equipped to handle a foot of snow. Other parts of KY that have gotten closer to 18 inches, aren’t and people are still trapped. See we aren’t used to being trapped in our homes, even during big snows. Snow, falls, melts a few days later. Well that is not what is happening this year, it just keeps snowing and we have negative temps. What?!?!?
Well being trapped inside the house, and it being too dangerous to really venture outside if you don’t have to, leads to some interesting food options. It’s the time of year I am thankful for a well-stocked freezer and pantry. So when we are all burnt out on left overs I decided to look into my pantry and I found Campbell’s® Dinner Sauces. I chose the Oven Roasted Chicken sauce. I knew I had veggies in the fridge, (you could use frozen veggies too) and I had chicken. I haven’t been disappointed thus far with the Campbell’s® sauces and I knew that this roasted chicken dinner would be hit with my family!
I decided since we were snowed in and I was feeling rustic, that I would make the whole dish in my deep cast iron skillet. If you don’t have any cast iron, you should seriously invest in a good heavy skillet. You can do anything in them. I love all of my pieces. I placed a small amount of oil in the bottom of the skillet and I wanted to brown the onions, potatoes and carrots before I put everything else in there. I cranked the heat up and put the veggies in the skillet and allowed them to brown and caramelize slightly over a medium high temp. I added a tiny bit of salt to bring out some of the moisture in the veggies, and some fresh poultry herbs. I let the veggies cook for about 10 minutes before I added the chicken. I made room in the pan for four, 4 oz frozen chicken breast and I added a few more fresh herbs and then poured over the sauce. I placed the whole thing in the oven to allow it to cook for 45 minutes at 400 or until the chicken was cooked through.
The smell of the cooking meal in the oven was so mouthwatering we could all hardly stand it. I pulled the bubbly oven roasted chicken out of the oven and it just looked and smelled like a wonderful meal we couldn’t wait to eat. The best part of all, I had everything in the oven and cooking in 10 minutes, whoa, then I had to do nothing for the next 45 minutes and dinner was done. I can get used to having dinner done that quickly and being that delicious. We each got our own chicken breast with an assortment of veggies and with one taste I knew this meal was a keeper. The sauce was light tasting, with hints of garlic and spices but it didn’t over power the chicken and allowed the veggies to shine. We will be keeping this in our weekly rotations. Give Campbell’s® Dinner Sauces a try today and even if you’re not snowed in this will make your family table shine for dinner and warm your hearts and bellies!
4 frozen chicken breast (or chicken of your choice)
1 package of Campbell’s® Oven Roasted Chicken Dinner Sauce
1 lb. of purple potatoes (regular potatoes are fine too)
½ package of fresh poultry herbs
1 cup of baby carrots
½ cup of mushrooms
½ cup of chopped onions
salt to taste
2 tsp. of oil
In a roasting pan, or cast iron skillet heat oil over medium high heat. Add in veggies and allow to brown slightly on all sides, about 10 minutes. Add in herbs and chicken breast and cover with sauce. Bake at 400 for 45 minutes or until chicken is completely cooked. Enjoy!
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