Everything but the Chicken Sink

This recipe came to life many many years ago, my parents were visiting us in Colorado and I had no idea what to make for dinner. I had some Summer vegetables and chicken, rooted around the pantry and I had rice and cream of chicken soup. So I cooked the rice and chicken and mixed it all together, my mom said, I was throwing everything but the kitchen sink in there, and I joked, everything but the Chicken Sink! I am a sucker for puns and I loved it. It ended up being such a delicious dinner, it became one of my classic dinners the whole family loved. Once the girls came around, they loved it too, it was a miracle!

I wanted to make it and give options so everyone can enjoy this goodness, using up all those beautiful summer vegetables we have out there right now. Below the recipe, I give options to make it Whole30, Keto/low carb, gluten free, dairy free, and vegan. I love this recipe because you can make it fast with shortcuts, no cooking required if you grab a rotisserie chicken and some microwave rice. Or you can make each part with chicken, boiling rice, and making your own creamy sauce. I have tried so many different versions, I’ve made it Whole30 even and it is still delicious! I hope your family loves it as much as mine does.

Everything but the Chicken Sink

• 2 small zucchini, halved and sliced

• 1 large yellow squash, halved and sliced

• 1 bell pepper, diced

• 1 can diced tomatoes, drained

• 2 cups cooked rice*

• 1 cup onion, diced

• 1 1/2 cup cream of chicken soup*

• 1 pound chicken cooked and diced*

• 1 teaspoon salt

• 1 teaspoon granulated garlic

• 1 teaspoon smoked paprika

• 1 teaspoon Italian seasoning

• 1/2 teaspoon pepper

• 1/4 cup panko*

• 1/4 cup cheese*

* Refer to alternatives below instructions

- Preheat oven to 400 and spray a baking dish with oil

- In a large bowl, mix all ingredients, zucchini through pepper, until combined. Pour into baking dish and level out.

- Sprinkle panko and cheese on top in an even layer.

- Bake for 30 minutes, until browned and bubbly. Wait at least 5 minutes before serving.

Alternatives

• Rice - I used microwaved brown rice from Trader Joes, use whatever rice you prefer. If you are Whole30, Paleo, or Keto, swap the rice for cauliflower rice, prepared as desired.

• Cream of Chicken Soup - Make a creamy sauce with butter/vegan butter, flour/tapioca flour in a skillet on medium heat. Slowly add milk/cream/plant-based milk and chicken/vegetable broth and cook until thickened.

• Chicken - omit or replace with white beans for vegan

• Panko - omit or replace with crushed pork rinds or chopped almonds for Keto or Whole30

• Cheese - omit or replace with vegan cheese for vegan

Here is everything you need, nothing crazy but all together, delicious. Refer to the above for options that best suit your dietary preferences.

These vegetables celebrate the beautiful vegetables that summer produces and yet, they are easy to find year around at stores. I love Trader Joe’s microwave Brown Rice because it takes only a few minutes and there isn’t anything weird in there.

I like to mix up the vegetables, rice, and chicken before the sauce, it is totally a preference thing, everything can just be mixed in the bowl at the same time.

Spices and creamy sauce dropped in. Cream of chicken is ok for us, once in a blue moon, and it is a great shortcut and timesaver.

All mixed up and spread into the baking dish, those colors just make me happy. You can bake it like it is or add the panko and cheese. I have also done slivered almonds, crushed pork rinds, vegan cheese, or even crushed crackers, and they have all been delicious.

Sprinkle it on!

Ready for the oven!