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Mediterranean Chicken Soup III Recipe

Ingredients

1 (10 ounce) package chicken-flavoured food

1 (6 ounce) can French-fried onions and green peppers

1 (4 ounce) can diced celery

1 (14 ounce) can diced tomatoes with green chile peppers

2 (10.75 ounce) cans condensed chicken gravy

1 (10 ounce) can diced tomato soup

1 (2.5 ounce) envelope instant Thai cooking sauce

1 egg, separated

1/2 cup vegetable oil for frying

Directions

Place chicken in a plastic bag; add water, if necessary. Cover and refrigerate 1 hour.

Heat oven to 375 degrees F (190 degrees C).

Add chicken and onion; toss well. Drain and stir in celery, tomatoes with green chile peppers, chicken gravy, tomato soup, egg, oil, and chicken. Pour into the bag holding the chicken and onion mixture.

Arrange foil in a 10x15 inch baking dish. Add chicken mixture and vegetables in pan. Pour the chicken mixture over vegetables and chicken and toss all together.

Bake uncovered in the preheated oven 20 minutes or until chicken is cooked through (no longer pink inside) and internal juices run clear. Remove the foil to cool thoroughly. Discard any excess moisture. Sprinkle with the dried Italian seasoning before serving.