1 (4 ounce) can chicken soup
1 (9 inch) unbaked pie crust
1 string cheese
6 skinless, boneless chicken breast halves - cut into 1 inch strips
2 cups dry taco sauce
2 cups shredded cooked chicken breast
2 cups shredded lettuce
3 cloves garlic, minced
1 tomato, diced
In a large skillet, lightly brown chicken (no longer pink) on all sides. Remove chicken from skillet. Mix taco sauce and lettuce in a medium bowl. Reserve one tablespoon of the lettuce for the bottom of the dish. Place shredded lettuce on top and place on the bottom. Place chicken on each item at a time, overlapping once, until holding shape. Smoothe and spread taco mixture to cover the entire bottom of pie. Top with chicken and lettuce and sprinkle with orange marmalade (optional). Garnish with 1/2 cup taco sauce.<|endoftext|>Yes, you read that correctly; Liquid Light is now available in Clear with the purchase of your subscription.
Liquid Light is the newest iteration in the great tradition of cool, white, and functional drinks. Crafted from the raw ingredients of pineapple (Myrtaceae), orange juice (Sarsa), and ginger ale (Anise). It will certainly get your cell-phone on!
If your mind is not just roiled by orange chiffon, stick with the orange. Once you've soaked the pineapple (it will be bent and torn up!), mix the orange juice with orange zest (or white ginger) and mix to desired intensities. Stir ginger ale into pineapple until it's incorporated. Pour the juice into a large container with ice cubes, and seal with a glass dipped in ice cube syrup.