2 (16 ounce) cans chicken broth
1 (4 ounce) can chicken bouillon cereal
1/2 cup butter
8 (1 ounce) cans chopped celery
8 ounces frozen mixed vegetables
2 cups cooked, cubed chicken meat
8 (1 ounce) cans chicken soup
2 (3.5 ounce) cans chicken broth
2 (15 ounce) cans chicken bouillon cereal
2 cups cooked chicken meat
1/4 cup vegetable oil
1 teaspoon dried rosemary or to taste
In a medium saucepan, heat chicken stock over medium heat. Add broth, chicken bouillon, butter, and celery. Continue to stir just until chicken stock reaches a desired thickness.
Remove from heat, cover, and stir in carrots, onion, celery, mixed vegetables, chicken meat, and vegetable oil. Simmer, stirring, until vegetables are tender. Stir in rosemary and tomato-based chicken soup.
I really liked this cake. It was hot and dry but still yummy. And it wil be stack crumb cake for sure!! I had all the ingredients for the plus snacker and I trulyEcded it !!
Excellent and very different! I love hot chocolate, not so different from ice cream. This is so different and wonderful. My husband loves it too! It wasn't too sweet so I think I'll keep it as is. But I will try using white sugar as I like sweeter ice cream. Will try with white instead of dark rum. Will try with filtered water instead of clear. Will try with LIGHT rum. Will try with white instead of dark rum. I used Meyer's Dark Rum, will try with that. Thanks for the recipe, it's a keeper.
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