Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCrock_pot - Chicken Stroganoff
Famous Authors (View All Authors)
Crock_pot - Chicken Stroganoff Post by :nuevoman Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1469

Click below to download : Crock_pot - Chicken Stroganoff (Format : PDF)

Crock_pot - Chicken Stroganoff

6 boneless chicken breasts
1 large container sour cream
1 can cream of chicken (or mushroom) soup
1 package Lipton's dry onion soup mix


Place all ingredients on crockpot. Cook 4-6 hours. Serve over noodles or rice.
If you like this book please share to your friends :
NEXT BOOKS

Crock_pot - Chicken -  Chicken Wings In Bbq Sauce Crock_pot - Chicken - Chicken Wings In Bbq Sauce

Crock_pot - Chicken -  Chicken Wings In Bbq Sauce
3 pounds chicken wings -- {16 wings} Salt and pepper -- to taste 1 1/2 cups any variety barbecue sauce 1/4 cup honey 2 teaspoons prepared or spicy mustard 2 teaspoons Worcestershire sauce Tabasco sauce to taste -- optional Rinse chicken and pat dry. Cut off and discard chicken wing tips. Cut each wing at the joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 or 5 inches from the heat for 20 minutes, 10 minutes for each side, until chicken is brown. Transfer chicken to Crock-Pot. For sauce: Combine
PREVIOUS BOOKS

Crock_pot - Chicken Rolls Crock_pot - Chicken Rolls

Crock_pot - Chicken Rolls
6 boneless chicken breasts, no skin 6 slices Swiss cheese 6 slices Canadian bacon or thinly sliced ham 1/4 cup all-purpose flour 1/3 cup Parmesan cheese (the green can is fine) 1 (10 3/4 oz.) can cream of chicken soup 1/2 cup chicken stock salt pepper sage Milk or buttermilk for dipping (1/2 cup) Pound breasts to 1/4" without making holes. Place one slice meat and cheese on each and roll, tucking in the ends, seal up with toothpicks, (sometimes it takes more than one toothpick unless you use really large breasts, 8 oz.each). Mix remaining ingredients in a small bowl
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT