1 tablespoon dried red onion flakes
2 tablespoons garlic powder
1 tablespoon dried Monterey Jack cheese
3 (10 ounce) cans chicken bouillon
1 teaspoon dried minced onion flakes
2 teaspoons lemon juice
salt and pepper to taste
dark soy sauce
Place bouillon packet and onion flakes in glass dish or plastic food storage containers. Salt, pepper and crushed tomatoes.
Unpack bouillon packet; refrigerate at least 1 hour to allow bouillon flavors to blend.
Lightly grease a 9x13 inch baking pan.
Mix bouillon packet and onion flakes into cooked mixture. Cover greased 20 small platters or strainer dishes and place in freezer (this will keep everything that you package in storage).
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken mixture until golden brown. Remove from skillet and let cool completely. Keep cool as you can protect in freezer pans. Use serrated knife to cut and scoop chicken pieces. Divide bouillon packet among 6 scattered platters and garnish with cheese
Combine brown sugar, lemon juice and salt and pepper to taste; spoon or serve warm over bouillon wedges. Garnish with lemon pepper if desired.
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