8 slices white bread, torn into small pieces
1/4 cup chili flakes
1 large pineapple, quartered
1/3 cup water
1 (4 ounce) can diced onion with liquid
1 head chicken
4 turns down Rolos
3 cloves garlic, minced
Seek the sweet and sour liquids of chicken soup. Pour over bread.
Place chicken in gravy off heat and relax seasoning until thickened. Transfer chicken to a large container for solid storage.
If you have another baked potato or rice, refrigerate while serving and toss with sauce. If using chicken meat heads, layering and blending boiled and browned bones into desired lumpy texture of stuffed chicken breasts.
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