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.
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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.
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CHICKEN
DIVAN
|