Snow on the Mountain Recipe Lightened Up

This simple, budget-friendly recipe is a Midwest favorite that combines chicken and rice with fresh veggies and crunchy Chow Mein noodles.

I have to admit, versions of this recipe sat in my cookbook unused for years. This was one of my husband’s favorite meals growing up, and my mother-in-law had provided me all his favorites years ago. However I never made it, mostly because anything that uses coconut as a key ingredient is not edible, in my book.

Recently, however, I relented. We were in a meal rut, and I was looking for ways to lighten up some of my existing recipes. Plus, my mother-in-law  had never led me astray before! I’ve seen many versions of this recipe online, and I have to say her’s is the best I’ve found. However, I adjusted the recipe just a bit to suit our tastes and using what we had on hand.

First, cook lean chicken breasts or thighs in the crockpot/slow cooker or stockpot with chicken broth until cooked. Remove the chicken from the broth and shred or dice it, to your preference. (I personally love to pop it in my KitchenAid mixer to quickly and easily shred it). I also love the idea of simply using Thanksgiving turkey leftovers to make a complete new meal – that doesn’t taste like leftovers!.

Place the chicken broth in a skillet and heat it, whisking in the flour slowly as you go. Once the flour is whisked in, remove the broth mix and set it aside.

Put 1 T. unsalted butter or oil in the skillet on medium heat until bubbling, and add diced onions, bell pepper and mushrooms. Sautee until onions are translucent and mushrooms are slightly soft. Then, add the broth mixture and chicken. Simmer on low.

Meanwhile, begin cooking the rice and chopping the green onions, tomatoes, carrots and celery.

Then, serve buffet-style.  My husband narrates to the kids as we go: start with the rice and add chicken mixture for the mountain. Add the greens for trees and plants, the sliced almonds and Chow Mein for sticks and stumps, the carrots for rocks and tomatoes for flowers and berries (okay we stretched) and cover with coconut for the snow. I skip the coconut, because ew.

Chicken Mixture:

I admit it – I’m a convert! The kids love it, too. In our house, any meal that gives the kids control over their meal tends to be a winner.

I keep this recipe a little lighter and with less sodium by avoiding “cream of” sauces and the soy sauce that some recipes use. I also choose the cleaner, lighter toppings, avoiding the Chow Mein, cheese and coconut.

This recipe makes a ton  – enough for my family of five that eats an unreasonable amount of food –  PLUS enough leftovers for two lunches. So, if you have a family of average appetite, or if you don’t do leftovers, you can easily halve this recipe.

What do you think of my Snow on the Mountain recipe lightened up? Is Snow on the Mountain something your family would try?

Snow on the Mountain Recipe - Lightened Up

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This simple, budget-friendly recipe is a Midwest favorite that combines chicken and rice with fresh veggies and crunchy Chow Mein noodles.

Print

Ingredients

• 1 T unsalted butter or oil
• 1 C diced onions
• 1 C diced bell pepper
• 2 C sliced mushrooms
• 1.5-2 lbs lean, skinless chicken, shredded or diced (or use leftover Thanksgiving turkey!)
• 2 C less sodium chicken broth
• 3-5 T whole wheat or white wheat flour, to preference
• 2 medium tomatoes, chopped
• 4 small carrots, chopped
• 4 celery stalks, chopped
• 3 green onions, chopped
• 1 C pineapple tidbits
• 1/2 C sliced almonds
• Chow Mein
• 1 C shredded cheddar (not shown: we omit to keep it lighter)
• 1 C sweetened coconut
• 3 C cooked rice (I prefer extra long grain rice or brown)

Instructions

1. First, cook lean chicken breasts or thighs in the crockpot/slow cooker or stockpot with chicken broth until cooked. Remove the chicken from the broth and shred or dice it, to your preference.
2. Place the chicken broth in a skillet and heat it, whisking in the flour slowly as you go. Once the flour is whisked in, remove the broth mix and set it aside.
3. Put 1 T. unsalted butter or oil in the skillet on medium heat until bubbling, and add diced onions, bell pepper and mushrooms. Saute until onions are translucent and mushrooms are slightly soft. Then, add the broth mixture and chicken. Simmer on low.'
4. Meanwhile, begin cooking the rice and chopping the green onions, tomatoes, carrots and celery.
5. Serve buffet-style!

Looking for more simple, budget friendly meals? Check out our family’s favorite chicken and wild rice soup made in the slow cooker.