2 tablespoons Creole seasoning
1 tablespoon dry milk powder
1 teaspoon Dijon mustard
1 (16 ounce) can diced tomatoes with green chile peppers, drained
1 cup chopped onion
1 cup balsamic vinegar
1/2 cup red wine
1/2 cup water
1 (10 ounce) can chopped celery
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can cream of mushroom soup
Mix together Creole seasoning, milk powder, mustard, tomatoes, onion, vinegar, wine and water. Cover and refrigerate for several hours, stirring occasionally.
Remove chicken from refrigerator, and shred by grasping with fingers. Remove breasts slowly, leaving scrapes and bones. In a large bowl, mix cream cheese and cream of mushroom soup. Spread mixture into a large plastic bag.
Place the shredded chicken in resealable plastic bag, and seal the bag. Place shredded chicken on plates. Serve with Creole seasoning dipping sauce.
great recipe, whole family helped too :)
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