Wednesday, July 6, 2016

CREAMY ITALIAN CHICKEN FOR THE SOUP KITCHEN ENJOY DAN:

    CREAMY ITALIAN CHICKEN FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40       

INGREDIENTS:
48 chicken thighs
22 cup chicken broth
1 (40 Oz) can cream of mushroom soup
1 (40 Oz) can cream of chicken soup
1 large tub of sour cream
4 cup Italian salad dressing
1 (20 Oz) can mushrooms
1/3- cup lemon juice
Hot cooked egg noodles
RUB;
1 teaspoon EACH garlic salt, onion salt, oregano, thyme, paprika, and black pepper

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.   In a bowl add all rub ingredients and combine.
2.   In a prepared baking add thighs and rub with rub ingredients.
3.   Bake for 1 hour or until the skin is crispy and internal temperature is 65 F
SOUP:
In a soup pot combine broth, and next 6 ingredients.
Bring to a boil, cover and simmer for 1 hour.
Add baked chicken thighs and simmer for 30 minutes.
Cook pasta according to package directions:
Add to stock pot and simmer 15 minutes.


ENJOY DAN:                                               SING SONGS & PLANT SEEDS!!


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