Chicken is one of the least expensive meats you can serve your family. White meat or breast is also the most tender, to leave out the most delicious part of the chicken. Combine these with a clay pot, and it also becomes one of the easiest foods to fix as well.
Ingredients:
1. 3 boneless, boneless breasts (or more hanging as you like) It is less expensive to buy whole breasts and remove the skin and bones yourself. Do this while the chicken is partially set and the skin is easier to de-bone and cut.
2. One sheet of frozen Pierogies
3. 1 bag of frozen shredded cabbage
4. 1 can of cream of chicken noodle soup
5. 1 cup of milk and 1 cup of Velveeta cheese
6. 1 loaf of French bread.
Start heating the pan on high. Put the cham cream of chicken soup in a shell pot, add 1 cham from hot water and stir it. Dissolve the velvety crackers of the cheese together with the cup of milk, and add this to the earthen vessel also. Add salt, pepper and garlic to desired taste.
De-bone and de-skin the chicken breasts. crest white strips cut and slightly in the kettle you added a small amount. de auro vegetable abbreviation m. The chicken will soon begin to turn white. Place them in a crock pot with a frozen bag of chopped broccoli and cook for 2 hours or more. A longer cooking time will do no harm, but it is permissible to add all the natural chicken stock to the chicken, as some of the liquid evaporates during cooking.
Before it’s time to serve dinner, you need to boil the pierogies according to the package directions. When the pierogies are done, everyone drains the water out of them. Here you have two options to serve your dish.
Option one:
The pierogies are gently slid into a clay pot with chicken and cauliflower and sauce. Lightly stir the perogies with the cheesy chicken sauce. He served dinner simply by placing an earthenware vessel on the table. Add a thick crust of warm French bread and you’re done.
Option Two:
To serve Chicken Pierogies you need a little fancier on a large plate, like you have at Thanksgiving Turkey. Drain the pierogies clearly and place them on a plate. Use a large dipper and pour the chicken and sauce over the Perogies. Sprinkle some celery, chives or shredded cheddar cheese over the dish to give it an accent color.
Break up the warm French bread and put it around the edge of the plate. The bread will absorb some of the sauce and will be very delicious. If all of your sauce doesn’t fit on the platter, just serve the rest of the sauce in a separate bowl. It will be great for guests who want a little more sauce, or who want to dip their bread in it.
