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Category:Meat/Poultry - Author:N/A- Contributor:
Chicken Fricassee
Ingredient:


  • 4 tablespoons vegetable oil
  • 2 large onions, chopped
  • 4 pounds split chicken wings
  • 3 jars (12 ounces each) beef gravy
  • 1 teaspoon (each) paprika, garlic powder, sugar, black pepper, onion powder
  • 2 pounds ground beef
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1/8 teaspoon salt



Direction:

Cook a classic dinner for your family! Serve this over buttered egg noodles for a main dish.


In a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.


Add the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally.


Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.


Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked through, stirring the mixture frequently but carefully so as not to break up the meatballs.


Serving Tip: This is great served in bowls over your favorite egg noodles.

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Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
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{4-5} BONELESS SKINLESS CHICKEN BREASTS
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Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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