2 tbsp. shoyu

 

 

Combine all ingredients and mix well.   D r izzle over s a lad just before serving. This is also a good marinade to pour over skinned chicken the night bef o re grilling it.   For the salad, prepare a green salad, with shredded cooked

chicken.   Sprinkle top with dry chow mein noodles.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN CASSE RO LE

 

 

 

6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cre a m of mushroom soup

1 can cre a m of chic k e n soup

Sharp cheese, sliced

 

 

Boil chicken breasts with 1 oni o n in appro x imately 8 cups of water until tender.   Remove skin and bones and s e parate into pieces.   Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam).                                                                        Tear small hunks of bre a d

(about 3/4 of a loaf) and lay in bottom of pan.   Sli c e 1 onion th i n and lay on top of bread.   Sprinkle celery, poultry seasoning on top.   Lay chicken pieces

on top.   Melt margarine and p o ur o v er ch i cken p i eces.   Combi n e mushroom

soup, cream of chicken soup and pour on top.   Cover the top with sharp cheese sliced all over t h e top.   Bake until done.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN DIVAN


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