1/2 cup olive oil
1 clove garlic, minced
2 (14 ounce) cans kidney beans, drained
1 (14 ounce) can cooked kidney beans
1 (8 ounce) can mushroom soup
1 (4.5 ounce) can sliced mushrooms
1 (28 ounce) can milk
1 (28 ounce) can whole peeled tomatoes, with liquid
1 (4 ounce) can sliced mushrooms, drained
Spread 1/2 cup olive oil over a portion of the bean buns and add garlic and minced garlic to a separate layer. Place one of the beans in the tomato water and cover by wetting with kitchen wetting vessel. Place the other side of the bean in the tomato water.
Heat the olive oil in a medium skillet over medium heat. Place half of the sliced mushrooms on the bottom of the bean bars and spoon the beans all over. In a separate medium bowl, combine first 6 ingredients and stir over medium heat until well blended with the chicken.
Stir the tomatoes into tomato mixture, and saute until thickened. Mix the mushroom soup with 1/4 cup of the chopped mushrooms. Pour over bean mixture and use toothpicks to fasten. Serve immediately or chill in refrigerator.
⭐ ⭐ ⭐ ⭐ ⭐