3 (4 ounce) cans chicken soup, drained
1 (4 ounce) can oyster soup, drained
1 can mixed vegetables, drained
1 teaspoon distilled white vinegar
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
1 cup milk
Mix chicken, oyster, mixed vegetables and vinegar. Mix well until combined.
Press mixture into the bottom of a 10 inch nonstick skillet, leaving an 8 inch circle in the center. Cook over medium heat, stirring occasionally, until chicken is easily discolored. Remove from heat and drain, reserving 1 tablespoon of the wet mixture for future use. Place lemon zest and salt in a large saucepan over low heat.
Proof the mixture, putting a piece in each hole, by filling with enough water to cover. Bake for about 30 minutes, stirring occasionally, until bubbly.
Reduce heat to medium and stir in the chicken/oyster mixture. Cook for about 15 minutes, stirring occasionally. Transfer the mixture to the skillet with the peach agarine and chicken bouillon mixture. Boil for about 30 minutes. Discard 3-inch bits of leek and serve with lemon dill dressing in the mixture.
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