2 large chicken breasts
1 large can cream of chicken
1-2 c. milk
1 can chicken broth
2 T dried minced onion
2 tsp parsley
½ cup corn starch mixed with cold water to liquify
Salt and pepper to taste
Cook the chicken any way you want. I usually throw the frozen chicken breasts in the crock pot for 5-6 hours on high and then shred them. Then add all of the ingredients, including the chicken, into a pan and stir while heating. Once the sauce has simmered for 5 or 10 minutes, you can decide how much of the cornstarch mixture to add. It is a thickener, and the more you add, the more thick the sauce will be. You could add half of it, stir for a few minutes, and then decide if you want to add the rest. Then serve with rice, coconut, almonds, rice noodles, pineapple, or other favorites!
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