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Brush Chicken with Peanut Butter Cream Recipe

Ingredients

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

Directions

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.

Comments

BodgorSom writes:

⭐ ⭐ ⭐ ⭐ ⭐

it's like raisins are meant to be eaten...wonderful. simple but still tasty.