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Chicken Ink Recipe

Ingredients

1 pounds skinless, boneless chicken breast halves

1/4 cup vegetable oil

1/3 cup all-purpose flour

1/2 onion, chopped

1 teaspoon paprika

1 teaspoon garlic powder

1 cup sliced mushrooms

2 cups shredded mozzarella cheese

2 tablespoons Italian seasoning

1 teaspoon dried oregano

2 teaspoons black pepper

2 tablespoons paprika

1 (10.75 ounce) can condensed cream of chicken soup

1 (10 ounce) can condensed cream of mushroom soup

1 pint shredded Cheddar cheese

Directions

Heat oil and 1/3 cup flour in a small skillet over medium heat. Cook chicken, stirring lightly, for 5 minutes on each side. Remove chicken from skillet; keep warm.

Stir onion, paprika, garlic powder, mushrooms, cheese, cream of chicken soup, cream of mushroom soup and chicken into skillet. Stir well and cook over medium heat for 1 minute, or until chicken is no longer pink. Discard cream of chicken soup mixture. Reserve 1 tablespoon of the chicken broth. Transfer to a medium bowl, and stir chicken into skillet.

Return skillet to medium heat and bring to a boil. Reduce heat and simmer for 5 minutes.

Toss chicken with remaining broth, cream of chicken soup, cream of mushroom soup, Cheddar cheese and remaining chicken broth; cook for 5 minutes, stirring. Serve over cooked spaghetti sauce.