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November 2018

Easy Soup Recipes

Bundt Cake Recipes

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Poulet De France Recipe

Poulet De France recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Poulet De France recipe  PDF



1 package Pepperidge Farms Seasoned Stuffing Crumbs 7
pound bi rd size 1 stick butter or margarine melted
2 cups chicken broth
3 cups cooked chicken diced
1/2 cup onion chopped
1/4 cup chives minced
1/2 cup celery finely chopped
1/2 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cups milk
1 can cream of mushroom soup undiluted
1 cup mild cheddar cheese grated

Mi together the stuffing, margarine, and 1 cup broth according to package dire ctions. Stir together the chicken, remaining 1 cup broth, onion, chives, celery , mayonnaise, and salt.
Spread half of the stuffing into the bottom of a 13 9 inch baking dish. Add t he chicken mi ture. Top with the remaining stuffing. Whisk together the eggs, m ilk, and soup and pour evenly over the top. Freeze with the cheese in a bag att ached. When thawed, bake, covered, for 40 minutes at 325. After 30 minutes, spr inkle with cheese and continue to bake, uncovered, for the last 10 minutes.
SUmmary of processes: chop: 1/2 cup onions, 1/2 cup celery Mince: 1/4 cup chives grate: 1 cup mild cheddar cheese freeze in: 13 9 inch baking dish serve with: lemon gelatin salad, frozen peas. This is a super dish to take to a pot luck. Garnish with half slices of red spiced apples.

Poulet De France recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
718 people have voted
Last Reviewed on 2018-11-22



Thursday, Nov 22 2018 Download & Print Poulet De France recipe  PDF   Easy Soup recipes RSS   New

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3 tablespoons unsalted butter 1 cup chopped onion 1 potato peeled and diced 2 cups water or chicken stock 1 1/2 cups steamed vegetables, i.e. carrots, broccoli spinach, or peas Salt and pepper 1/2 cup heavy cream In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not...

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