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6 servings, 1 cup each
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Prepare as directed, substituting 1 lb. boneless skinless chicken breasts for the steak.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a very good recipe, my ***** on the sauce would be to prepare a simple white sauce first so you can double your cheese sauce and it is much more creamy. I use a small sauce pan and melt 2-3 table spoons of butter, then add about 2 table spoons flour or enough to make a paste, then add a cup of milk slowly and let it thicken over medium high heat, once it starts to thicken add your cheese, chives, bell pepper, or whatever else you like in your sauce. We tried this with a little blue cheese and OH MY GOSH was it good. I also used a little worechester in the meat mixture as it would have been bland without it.
This is a good recipe
I really like this recipe