2 tablespoons olive oil
2 teaspoons beef bouillon granules
1 teaspoon salt
1 teaspoon dried dill weed
2 teaspoons dried white sugar
1 (12 ounce) package white cake mix
1 (1.5 fluid ounce) jigger vanilla extract
2 eggs
2 tablespoons lemon juice
2 tablespoons beef broth
Heat the olive oil in a large skillet over medium heat. Brown the chicken briskly, turning frequently. Add the dried cumin and white sugar; cook 15 minutes. When chicken begins to brown, coat with chicken bouillon. Add the bouillon granules and salt, bringing just to the edges of the chicken. Add the dill weed, sugar, and beef broth to coat. Continue stirring over high heat until flavor is well blended. Turn to thin, place stuffing in a large clean 9-in. square baking dish, covering with foil or aluminum foil.
BAKE at 375 degrees for 15 minutes or until golden on both sides. Remove foil from baking dish. After 15 minutes, remove foil from baking dish to prevent sticking. Spray the foil with lemon juice and garnish with almonds and croutons. Reserve 1/2 cup of the soup; sprinkle with top of baking dish.
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