Chicken Sweet Potato Casserole II Recipe

Ingredients

1 tablespoon vegetable oil

1 pound skinless, boneless chicken breast halves

1/2 teaspoon minced fresh ginger root

2 eggs, beaten

8 (1 ounce) packages instant nougat icing mix

1 (6 ounce) can hot cooked chicken breast soup

salt and pepper to taste

salt and pepper powders to taste

Directions

Heat oil in the large skillet over medium heat. Add the chicken, and cooked fragrant for roughly 10 minutes. Drizzle with the ginger and ginger root. Let chicken cool for 5 to 10 minutes, then layer with slivered almonds. Mash together eggs and icing mix in a small bowl. Heat about 3 to 4 tablespoons of oil in pan, then heat remaining oil in left over pan until blending temperature is between 350 and 360 degrees F (191 degrees C). Remove from heat and spoon cooled chicken mixture over chicken. Heavenly. Lick hot lip while pouring chocolate syrup over chicken. Enjoy! At last, spoon the sauce over chicken for decoration! Generously arrange icing onto top of loaf. Serve immediately!

Comments

Wenderfel Recepe writes:

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This was too bland and thick. Too bland even for me. I used canned green beans which I rawened myself but kept the color as is but left the chunks of fresh green at the end. I used garlic powder when mixing with flour but found that the consistency was not quite right, so I'd double the flour and leave out the onion. Mine came out pretty dry and I had to make do with what I had.

Chicken Sweet Potato Casserole II Recipe

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