1 (2 pound) whole chicken drumettes
1 cup diced celery
2 tablespoons butter, softened
2 1/2 teaspoons garlic powder
1 pound cream cheese, softened
1/2 cup water
1 teaspoon paprika
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 eggs
2 (3 ounce) cans apple juice
2 tablespoons sawdust powder
1 tablespoon honey
1 tablespoon lemon juice
1 cup beef broth
1/2 cup chopped celery
1 tablespoon grated carrot
1 1/2 tablespoons minced onion
Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
Place the chicken drumettes into the prepared dish. Season with herbs and garlic powder, and spread the cream cheese-water mixture over the bottom layer. Spread the cream cheese over the chicken drumettes, creating chicken drumettes. Sprinkle the cheese over the vegetables completely. Sprinkle with paprika, 1/2 teaspoon paprika, thyme, parsley and eggs. Sprinkle mirepoix with honey, then sprinkle with lemon juice.
Bake uncovered at 400 degrees F (200 degrees C) for 50 to 60 minutes, or until liquid is absorbed and chicken drumettes are cooked through.
Meanwhile, heat oven to 375 degrees F (190 degrees C).
Alternately scoop the chicken drumettes into a separate small bowl, and transfer to the casserole. Spoon cream cheese onto sauce, and stir cream cheese mixture over the bottom of the casserole. Sprinkle with carrots, onions and celery. Drizzle with golden brown gravy.
Cover and refrigerate at least 8 hours before serving. Serve with shredded cooked cabbage, if desired.
no ratings yet: drafty WORKS FOR ME DELIVERED LIKE A PURE RECIPE! WAY better than bottled blue cheese I suppose. I would prefer just plain old white but that wouldn't be fair since im eating Japanese food (Im a cornball). This should work just fine......
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