I needed a quick meal using cooked chicken and found this recipe in the Lion House Cookbook.
1/2 C diced green pepper
1/2 TBSP butter
1 can cream of mushroom/chicken soup
1 1/4 C milk (I just used powdered milk)
3 C chicken, cooked and cubed
1 TBSP pimiento, chopped
dash of pepper
Cook green pepper in butter until tender. Add soup; stir to blend. Gradually add milk; gently stir in remaining ingredients. Heat until sauce is bubbling and flavors are blended. Serve in patty shells (I have no idea what that is), or on toast, rice, Chinese noodles, or biscuits (we had potatoes.
I also added frozen peas when it was finished and let them cook in the dish.
This is such a fun idea; I can't wait to try more recipes. I added this blog to my GoogleReader, so I will always know when something new is posted.
Melanie, can you suggest a good quinoa recipe?
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