This is quick and a versatile dish. Once combined this is served over toast, but it can also fill a pastry for a pot pie; be rolled in a tortilla, topped with cheese, and baked; tossed with fettuccine noodles; made into a rice casserole/ served on a bed of rice; add cubed boiled potatoes for a chowder; drizzled over biscuits; served in a hard roll; or elegantly served over puffed pastry. This recipe serves 6.
Ingredients:
1 Cup Cooked Chicken (cubed)
1 Can Cream of Chicken Soup
2 Carrots Sliced into Thin Circles
2 Celery Stalks Sliced into Thin Moons
1 Small Onion Diced
1 Half a Soup Can of Water+
Season All Seasoning Salt
Directions:
Simmer meat and veggies in soup and water until carrots are tender. Add water to desired consistency. Season to taste and serve over toast, open face style.
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