| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken/, Casserole |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken; or 5 chicken breasts |
| 1/2 |
|
Onion; sliced |
| 1 |
|
Stalk celery and leaves |
| 1/4 |
c |
White wine |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 3 |
c |
Hot water |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Margarine |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 3 |
c |
Chicken broth |
| 1 |
cn |
(10 oz.) cream of chicken soup |
| 4 |
c |
Chicken; cooked, chopped |
| 1 |
c |
Processed cheese; cubed |
| 4 |
c |
Herb seasoned stuffing |
INSTRUCTIONS
Place chicken in large microwave container. Add sliced onion, celery stalk
and leaves, white wine, salt, cayenne pepper and pour hot water over
ingredients. Cover and microwave on High for 25 minutes. Take meat from
bones and chop. Melt margarine in large 3 to 4 quart microwave casserole.
Add onion and celery, cover with Stretch-Tight. Microwave on High for 8
minutes. Add chicken broth, chicken soup, chopped chicken, cheese, pepper
and 3 cups stuffing mix. Mix well. Cook uncovered for 12 minutes at 70%
power, stirring after 5 minutes. Sprinkle 1 cup stuffing mix on top. Cook 5
minutes at 70%. Cover with foil shiny side down. Allow 5 to 10 minutes
standing time.
Source: Cookbooks On/Line!
MasterCook formatted by Martha Hicks using Buster 20.c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 27, 1998
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