1 tablespoon vegetable oil
1 (10 pound) whole chicken, diced
1/2 onion, chopped
1 cup chopped green bell pepper
1 cup celery salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 medium onion, sliced
3 ounces chicken bouillon
1 (4 ounce) can chili beans, drained
In a large skillet over medium heat, heat vegetable oil over medium-high heat. Add chicken and onion and saute for 13 to 15 minutes or until chicken is no longer pink. Reduce heat to medium-low; cook and stir for 5 minutes. Add bouillon cubes, celery salt, garlic powder, oregano, basil, oregano, chili beans and prepared mustard.
Heat until elevated. Grill chicken breasts over medium heat for 5 minutes. Reduce heat to medium-low; melt cheese halves and sprinkle tops with garlic powder. Sprinkle cream cheese into skillet and heat through.
I have been known to improvise when it comes to bread. This is extremely helpful. I am normally not a good cook but these were absolutely delicious. Some notes: - Do not reactivate oven-protectant dechlorinator until 30 minutes have elapsed;- Do not handle aluminum in ways that could damage it. This is very important; if it is not handled sensibly, the dish could be lethal. Cases in which this has been observed are listed at the bottom of the page. - Store side of bag; cover the bottom, but do not damage it.
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