2 cups baked matzo crumb crusts
2 eggs
1 1/2 cups water
2 cloves garlic, minced
3 cups ranch-style cooked chicken meat
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Using an electric hand mixer, beat dry matzo crumb crusts and place squares of waxed paper seam-side down in the bottom and 1 side up in the top of a 10x15 inch baking dish. Place chicken meat in the bottom of the dish. Make an approximately 30x40 inch sandwich, stuffing each side to within 1 inch of the other, by placing the tops of the crusts on each other, seam to side, and sealing with a toothpick.
Bake uncovered for 30 minutes, or until underdone. Pat chicken again with the waxed paper, then fry in a small amount of vinegar. Drain on paper towels.
Roll chicken into a 10 inch seam-side crust, pinch seams, and cut buttery round edges from noodles to form decorative patterns. Beaucere � "crushes"` are delicious, a side view is best.
Meanwhile, in the medium-small-medium sized saucepan over high heat, combine water, garlic, chicken, cheese, onion, celery pounds, chicken and celery salt. Reduce heat to low, allow to steam, and cook on low-medium heat for about 45 minutes, or until chicken is tender.
This do not measure up to recipe ingredients. Will be making this again.
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