Organizing My Kitchen

I love to organize.  I really don't have time to organize the way I want, but I should get an A for effort!

I took the day off in November 2013 to completely reorganize my kitchen.  I moved everything around to make the most of the little bit of storage space I have.  It turned out really good and I've happy with the change over the last year.  This time around I really just needed to do a little "housekeeping".  Lids to Disney cups need a home and pantry and food cabinet needed to be straightened up.

I've done a few more changes that I will post over the weekend.  

Chicken Pot Pie

I love chicken pot pie.  There is nothing better than some good ole southern comfort food.  I’ve made this before with a pie crust, but it gets too soggy when I have leftovers.   YUCK.  I’ve gotten to where I love boneless skinless chicken thighs.  I just think they are easier to cook and a lot juicier and tender.  I’m sure Mike will love this when he gets home from work in a bit.  

Ingredients:

3-4 boneless skinless chicken thighs

2 cans of mixed veggies, drained

1 can of cream of mushroom soup

1 cup of milk

Topping:

2 cups of Bisquick

1 tablespoon of mayo (I used Duke’s)

1 beaten egg

Instructions:

Preheat oven to 400 degrees.  In a big bowl, mix the veggies, soup and milk and set aside.  Brown the chicken and shred, then add to the veggie mixture.  Pour the mixture into an 11x7 baking dish.  Mix the Bisquick, mayo and beaten egg until it’s crumbly then sprinkle over the chicken mixture.  Bake for 30 minutes or until the top has browned and sauce is bubbly.

Enjoy!