13 eggs
4 cups milk
3/4 cup vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
2 teaspoons lemon juice
2 teaspoons chopped fresh ginger root chile
1 dash garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil leaves
1 (8 ounce) container sour cream
1 (10 ounce) package frozen mixed vegetables
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 large baking sheets.
Place eggs in a small bowl, pour warm milk over them and whisk gently into thick creamer.
In a medium bowl, combine chicken soup, lemon juice, ginger, chiles, garlic powder, oregano, basil, sour cream, vegetables and prepared horseradish mixture.
Spread mixture in pan or in 9 inch square baking dish. Brush top/bottom with margarine or butter. Bake in preheated oven for 35 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking overnight.
Cool on racks. Serve warm or cold.
This did not work for me I had everything cold as it said but it would not get thick.
I read earlier reviews and modified them to include some chicken. I used a few things from this site as well as some dried cranberries. I did add some dried basil and 1/2 of a chopped onion to some of the chicken. I also used some minced garlic to stir things up. I read some of the reviews saying to not to fry the chicken too long, so I did this after the chicken was cooked through, in a little bit of oil, and then some frozen corn cut it in half. This made the chicken much easier to handle. Thanks!
I left out the egg and the oil and added a cup of fresh black beans which added an extra cup of water and time to the recipe but, in addition to this, I cooked a rice/blue cheese mixture in the saucepan for a few minutes. I took out the peas and carrots and left the meat and some of the vegetables whole, added a teaspoon of garlic powder and 1/4 C of extra sharp cheddar cheese and stirred it all together. It turned out fantastic and the dish was even tastier than I remember.
This was a big hit, and a repeat. The only changes I made was that I added some red onion to the crockpot and Sugar Cane syrup to the chicken juices, both of which I juiced and drained. Also, I had some leftover black beans that I put in a bag with a couple tablespoons of water, rather than the usual handful. I put the beans and the chicken in the pot with about a cup of water, and then let it cook overnight ( 8-10 hours). I checked the chicken just before serving to make sure it was nice and cooked through, and it was: YIPPEE! I'm telling ya, it's almost as good as a rice and beans soup! Next time, I might put in some chicken breasts ( I cook my breast meat with the rice and chicken juices) and maybe add in some bacon and ham, but this was a hit!
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