I usually call this dish “Triscuit Chicken” but honestly, the point of the Triscuits is to mask the veggies for a certain male in my life who loves Triscuits and doesn’t care much for stir-fry vegetables.
2 cooked chicken chests, chopped to bite sizes. (Hint: technically it’s one full chest instead of 2 parts)
1 bag frozen stir fry veggies. (no sauce or glop… just the veggies ma’am.
Mix in buttered dish. Add a sprinkling of garlic power, diced onions (either fresh or dried) and Lawrey’s Seasoned Salt.
In a sauce pan:
Melt half a stick of butter. Add the juice from the cooked chicken and/or chicken broth/bullion added to water. You need somewhere around 3 cups. Add 3-4TBS of cornstarch to 1/8-1/4 cup of very cold water and stir fast. When mixed, add to sauce pan (it should be close to boiling or at least very hot. Stir until thickened. Put a bunch of pepper in. Like this
Pour over the chicken veggie mix and stir. Layer with Triscuits.
Cover with aluminum foil and bake at 350° for about 30-45 minutes. Remove aluminum foil and top with crumbled ones (if you want a crunchy top) Sprinkle heavily with parmesean cheese (If you use the kind from the CAN like some of us do… snort) Otherwise, wait’ll you add it to plates before you use any parmesean.
Put back in the oven for another 5-10 minutes. Remove. Let sit for 10 minutes. Serve.
This is a real treat around here because I’m too cheap to spend the money on Triscuits. But, occasionally I do it as a way to suck up to the male who would rather never see another snow pea or water chestnut again.
Oh, and while it’s baking, if you’re a gal like me who likes WOOD *gasp* cutting boards and refuses to get into the plastic/corian craze, then maybe it’d be a good time to bleach and season your board! Just thought I’d remind you. They last a lot longer if you keep them seasoned!