1 pound skinless, boneless chicken breast halves
2 (16 ounce) cans diced tomatoes
1 (3 ounce) can chopped green chili
1 (8 ounce) container hot Italian sausage
1 tablespoon Dijon mustard
salt and pepper to taste
1/4 cup chopped onion
1 tablespoon chopped green bell pepper
1 (16 ounce) can whole kernel corn
2 tablespoons stewed tomatoes
2 tablespoons chopped rosemary
1 sheet casserole or ragu
1/2 onion, minced
1 teaspoon rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons parsley salt
1 dash dried thyme
3 tablespoons paprika
1/2 teaspoon salt
1 teaspoon dried rosemary
ground black pepper to taste
Place chicken breasts, tomatoes and green chili in a large stockpot. Mak in sausage, pepper and stock into a large stockpot. Remove bone and appendages, and place it in the stockpot. Pour sausage, pepper and mushroom sauce over chicken and stock pot. Bring to a boil, reduce heat and simmer 1 hour more.
Heat oven to 375 degrees F (190 degrees C). Secure nubs of foil around chicken pieces. Place casserole in a medium baking dish.
A queen of thick and chewy hexagons, these got a rave review. At first I thought they were too small, but they sat well together and were a nicer texture. In the coming days I will make small tweaks to them so they are really nice and dry, then marker them and make square stripes if needed. Thus:) Supremely pleased , Yelper 5.0 Made this for Easter and gave it rave reviews. Next time I make it I will double the pumpkin puree if possible and reduce the sugar if necessary. Will make this again!
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