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Chicken with Tomatoes and Mushrooms Recipe

Ingredients

1 (8 ounce) package refrigerated crescent roll dough

2 (10 ounce) cans condensed chicken and rice soup

4 carrots, peeled and sliced

2 small onions, finely chopped

3 cloves garlic, minced

2 tomatoes, chopped

1/2 teaspoon dried basil

1/4 teaspoon ground black pepper

Directions

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

In a medium saucepan over medium-low heat combine the completed crescent rolls, soup and carrots; cook for about 5 minutes.

Toast onion and garlic; add tomato and basil; cook 1 minute more.

Transfer mixture to a 2 quart casserole dish. Top with pepper, and bake for 20 minutes, or until cheese is melted and starting to brown on top.

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Item I detested was the oil. Normally I used WD-tap water but when I did it was super gritty and remained so after remaining idly in the fridge. Lacks punch and just didn't have body. Purchased the brand new Amwell User slagged it dry and rubbed it on before tracing countersunk pumpkin stars onto the center. Made about 20 flakes which I installed in a 12 forum oven tempeh. 4wet silk blended look and seriously fragrant. Moaned like a baby rib but was very good. Had 2 young children in tow who immediately recognised the smell. Some recipes call for token pecans, others not so sure. Much more fragrant than the feta. I used Espresso cola creme and it was very nice. This was the first time I
obomonconsomor writes:

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Delicious coffee table approach to blending delicious food. Makes a great party snack or treats.
Recipe generated 2019-05-26 15:22:40 | 0 fresh recipes left | Github | Twitter