1 teaspoon olive oil
1 (4.5 ounce) can cream of chicken soup
1 (8 ounce) package cream of mushroom soup mix
6 skinless, boneless chicken breast halves
1 tablespoon dried minced onion
1 (2 ounce) package dry onion soup mix
1 hamburger spread
1 (4 ounce) can tomato sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package crumbled chicken bouillon
1 (16 ounce) package shredded mozzarella cheese
2 tablespoons chopped fresh parsley or to taste
3 cloves garlic, minced
1/2 teaspoon paprika or to taste
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried active dry yeast
Heat oil in large saucepan over medium heat. Add cream of chicken soup, cream of mushroom soup mix, skinless, boneless chicken breasts. Stir together soup mixture and tomato sauce. Bring to a boil over medium heat; cook, stirring, until mixture comes to a boil. Remove from heat. Stir in cheese, tomato sauce, mozzarella cheese, hamburger spread, tomato sauce, cheese, bread, pasta, chicken, mushrooms, onion, pasta, chicken, mushrooms, onion, tomato sauce, mozzarella cheese, bread, pasta, chicken, mushrooms, onion, tomato sauce, cheese, bread, pasta, chicken, mushrooms, onion, tomato sauce, cheese, bread, pasta, chicken, mushrooms, onion, tomato sauce, cheese, bread, pasta, chicken, mushrooms, onion, tomato sauce, cheese, bread, pasta, chicken, mushroom, onion, tomato sauce, cheese, bread, pasta, chicken, mushroom, onion, tomato sauce, cheese, flour
Pour mixture into 12 quart or 9x13 inch baking dish. Sprinkle with mozzarella cheese. Top with crumbled mozzarella cheese, cheese sauce, tomato sauce, cream of mushroom soup mix, hamburger spread, tomato sauce, cream of mushroom soup mix, bread, pasta, chicken, mushrooms, onion, tomato sauce, cheese, flour, cornstarch
Bake uncovered in preheated 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and golden brown.
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