Our Recipes
Chicken/Fish | a favorite here (and a regional favorite):
*I*
cook a whole chicken overnight in the crockpot and then pull the
chicken off the bone in the a.m. I remove the chicken broth from the
crockpot and replace it with the shredded, cooked chicken. BUT all of
my extended family makes it by cooking boneless, skinless chicken
breasts. Anyway,
THEN add cream of chicken soup (2-3 cans
depending on how much chicken you have). I usually add it about 1/2 c.
at a time so I don't add too much. If you are going to serve it on buns
for sandwiches you don't want it too runny, but if you're going to
serve it over biscuits or noodles, you might want to add a little more
milk. And salt and pepper to taste. Heat in the crockpot until ready to
eat.
If I make LA's 60 min. rolls, I can fix this for under
$5, usually, and feed our family and have leftovers for lunch the next
day.
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