2 tablespoons vegetable oil
1 red onion, chopped
1 cup all-purpose flour
1 teaspoon salt
1/3 cup beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can crushed pineapple with juice
1 1/2 cups shredded Cheddar cheese
In a pot, heat olive oil over medium high heat. Stir in onion and adjust seasoning according to taste. Add chicken; add enough water to cover. Reduce heat and simmer.
Stir rice, celery and bell pepper into broth. Bring to a boil over high heat, stirring constantly. Reduce heat to low. Cover and simmer 7 minutes, stirring constantly.
Remove chicken from pan and dice into pieces. Remove chicken tortilla strips. Roll tortillas in flour to make 4 to 6 shells. Fry with chicken quesadilla in oil. Pour 1/2 cup chicken broth over egg, and add pineapple. Sprinkle with Cheddar cheese. Serve immediately.
I really liked this bread. It was simple to make and it was great for taste. But let's not kid ourselves, this is really hearty bread with great texture. And if you're thinking of putting this to use for small groups, I'd encourage you to use status divano instead of yeast. It comes out much, MUCH better with the sugar added.