1 tablespoon vegetable oil
1/2 cup thinly sliced celery
3 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 tablespoons chicken bouillon granules
1 (10 ounce) package frozen chopped spinach, thawed
1 cup diced onion
1 teaspoon Italian seasoning
1/2 cup Italian-style salad dressing
1 (16 ounce) can chicken broth
1 (6 ounce) can tomato paste
1/4 teaspoon seasoning salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) package instant Italian-style cornflakes
1/2 cup heavy cream, chilled
4 tablespoons grated Parmesan cheese
Heat oil in a large skillet over medium-high heat. Saute celery and garlic for about 5 minutes, until color changes.
Stir broth into skillet, and heat until well combined. Add chicken, onion, Italian seasoning, salad dressing, chicken broth, tomato paste, seasoning salt and chicken broth. Bring to a boil, stirring frequently.
Reduce heat to medium-low, and stir chicken, celery and garlic mixture into skillet.
Let mixture simmer, stirring occasionally, for about 20 minutes, stirring to distribute flavor between chicken pieces.
Remove meat from skillet, and stir into Italian spread. Serve immediately.
It was amazing! I would have given it 5 stars except I had to doctor everything. It was like drinking cereal but without the sugar. It was a huge hit and felt quite special. I would recommend this recipe to anyone, great taste, great texture, great carbonation and great nutrition.
⭐ ⭐ ⭐ ⭐ ⭐