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Stuffed Chicken with Mushrooms and Corn Recipe

Ingredients

1/2 cup butter, softened

1 tablespoon margarine

1 (4 ounce) can mushrooms, sliced

1/2 cup chopped onion

1 egg, beaten

1 (16 ounce) can chicken broth

1/2 cup chopped onion

1/2 cup packed brown sugar

1/2 cup chicken broth

1/2 cup chopped cooked chicken

Directions

In a large bowl, mix the butter, margarine, mushrooms, onion, egg, chicken and broth. Cover and refrigerate until serving.

Comments

Prefene writes:

⭐ ⭐ ⭐ ⭐

This is a good recipe. However, I made it less spicy with 5% less cumin, onion and garlic (Chaos is spice, after all) and it turned out fantastic! I put it together in the a.m., traveled to a remote location and waited. I poured fresh mozzerella into a food processor, added my hands and poured it all in my Pyrex pie plate. Done in 15 minutes. My GPS indicated that it might take a little while to prep it all, but it was worth the wait! We will make it at home rather than waiting in a long line at the grocery store. :)
TeenChef24 writes:

⭐ ⭐ ⭐ ⭐

Very good and economical. I used precooked shrimp and this turned out great.