I got this recipe a couple of years ago at an enrichment night. It's way easy, and can be used as a base for several different meals. I find that it serves way more than 4-6 people...I once served it to a group of about 10 adults and several kids without any problems.
Typically, I'll make this one night for Hawaiian Haystacks. Then, I toss the leftover rice and whatever veggies we've used (shocking that I use veggies, I know ;) into the leftover chicken mixture and roll it into tortillas to make enchiladas for the next day. The second night is even better because all I have to do is put the enchiladas into the oven!
3-4 lbs. frozen chicken tenders
1 can Cream of Chicken with Herbs
1 can chicken gravy
Place frozen chicken tenders in bottom of crockpot. Add soup and gravy (do not dilute). Cook on low for 6 hours, or until chicken is tender. Serve over rice. Serves 4-6
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