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Chicken Fry Wraps Recipe


3 tablespoons butter

1 (4 pound) whole chicken, cut into large pieces

1 green bell pepper, cut into 1/2 inch pieces

1 (12 ounce) package frozen chopped spinach, thawed and drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (4.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container nonfat yogurt flavored liquid

1/2 cup butter

3 cloves garlic, minced

1 tablespoon dried basil

salt and pepper to taste


Melt 2 tablespoons butter in a large skillet over medium heat. Season with salt and pepper. Cook until golden, about 10 minutes. Transfer to a large bowl. Stir in chicken, spinach and soup. Return chicken to skillet and stir in flour. Reduce heat to low.

Combine soup, spinach, remaining 4.75 ounce soup, milk, still a little bit of soup, mixed with chicken, garlic, basil and sugar. Stir until mixture is thick enough to coat the back of a spoon.


odom writes:

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I added mushrooms, one large fresh yellow onion, minced garlic, and 1 tsp. salt. I would recommend checking it after 25 minutes as the meat tend to be tough.
Putrunu writes:

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I am not a very good cook yet, and I have never made this. This was very easy for me to follow, although I did change a few things. I used a large egg and a few tablespoons of fine grinds. I know this would have made it juicier, but I wasn't able to get much from it. I will keep searching....