Plains Edition Recipes for 5-8-10 | TheFencePost.com
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Plains Edition Recipes for 5-8-10

From the kitchen of: Sarah Mulder, Kearney, Neb.

2 cans shredded chicken

1/4 c. spaghetti sauce (or enough to coat chicken)



1 loaf Italian bread, toasted and sliced

1-1/2 c. Mozzarella cheese



Preheat oven to 400˚. Slice bread and place on cookie sheet and toast until crunchy, but not brown. (Sometimes I put a pinch of cheese on each piece of toast after it comes out of the oven to act as ‘glue’ for the chicken.) Cook chicken in frying pan until hot. Toss with spaghetti sauce and spoon evenly on toast slices. Sprinkle toast slices with cheese. Bake a 375˚ for 3-4 minutes or until cheese is melted.

From the kitchen of: Sarah Mulder, Kearney, Neb.

2 cans shredded chicken

1/4 c. spaghetti sauce (or enough to coat chicken)

1 loaf Italian bread, toasted and sliced

1-1/2 c. Mozzarella cheese

Preheat oven to 400˚. Slice bread and place on cookie sheet and toast until crunchy, but not brown. (Sometimes I put a pinch of cheese on each piece of toast after it comes out of the oven to act as ‘glue’ for the chicken.) Cook chicken in frying pan until hot. Toss with spaghetti sauce and spoon evenly on toast slices. Sprinkle toast slices with cheese. Bake a 375˚ for 3-4 minutes or until cheese is melted.

From the kitchen of: Sarah Mulder, Kearney, Neb.

2 cans shredded chicken

1/4 c. spaghetti sauce (or enough to coat chicken)

1 loaf Italian bread, toasted and sliced

1-1/2 c. Mozzarella cheese

Preheat oven to 400˚. Slice bread and place on cookie sheet and toast until crunchy, but not brown. (Sometimes I put a pinch of cheese on each piece of toast after it comes out of the oven to act as ‘glue’ for the chicken.) Cook chicken in frying pan until hot. Toss with spaghetti sauce and spoon evenly on toast slices. Sprinkle toast slices with cheese. Bake a 375˚ for 3-4 minutes or until cheese is melted.


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