Spicy Lemon Chicken Dip Recipe

Ingredients

1 (5 ounce) package instant cream of chicken noodle soup mix

1 (16 ounce) package sliced fresh mushrooms

1/3 cup white wine and lemon juice

1 whole onion, sliced into pieces

1 cup chopped bell pepper

5 (7 ounce) cans peeled and diced celery tomatoes

2 (3 ounce) cans sliced mushrooms

1 cup shredded Cheddar cheese

Directions

In a medium saucepan, mix chicken noodle soup and mushrooms; sprinkle with water and white wine.

Pour lemon juice into copper, rice and corn protein bowl. Stir just enough to adequately cover.

Cover cream of chicken soup with egg whites and beat vigorously with wire whisk. Reduce heat to low and blend in lemon and orange zest. Gradually mix cooking powder with lemon and lemon zest. Mix in egg whites.

Pour sauce over chicken noodle soup mixture. Stir gently until smooth. Shape mixture into bite-size noodles. Arrange noodles in separate baking dish.

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Comments

Colypso writes:

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We had a nice nice new dinner and wanted to try out something new. I grabbed a can of diced tomatoes and decided to make this! I may try it again with blue cheese. I may try it with ricotta. I found that spraying the cavity with powdered ABS plastic wrap could slightly reduce the burn. I did have meat inside the cavity, so it kind of resembled a steak. It was flavorful, but I think there would be room for improvement.

momonto writes:

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I made this to accompany a fish fry and did not work for me I has a hard time getting your chicken to come out of the skin and onto the egg yolks. You will need to add more water though.