Substitute Chicken for Sweet Potatoes In a Mexican Restaurant Recipe

Directions

Place steaks in a large resealable plastic bag. Seal bag and place in the freezer.

In a small saucepan over medium heat, heat mushrooms and mushrooms in boiling water. Cream together cream of mushroom soup, chicken broth and cream of chicken soup until smooth. Stir in shrimp. Boil until thickened, about 15 minutes. Stir in vinegar, then stir until mixture is mixed. Serve steaks over steaks.

In a small saucepan, heat chicken broth over medium heat. Add crushed corn and stir; reduce heat, stirring constantly, to low. Add vinegar and water mixture and mix well.

Stir shredded chicken meat into soup mixture. Transfer steaks to a large 8x8 inch casserole dish and combine with mushroom stuffing. Ladle meat into pan and simmer over high heat, stirring constantly, until meat is tender, about 20 minutes. Top steaks with toasted bread and serve at room temperature.