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I find that to my taste, this dish does not require any salt, as all the “sauces” contain it.
I prefer dark chicken for its flavor as well as not having to cook it in additional oil.
This also makes a great dish for kids as the bites are small and easy to chew.
I have also used previously roasted chicken, powdered garlic, 1 can (16 oz.) of mushrooms-undrained, and 10 oz. frozen broccoli. Cut the amount of milk down to 1 cup and use the juice from the mushrooms to rinse out the cream soup can and add that to the sauce. This brings the put-together time down to about 25 minutes.