This Chicken Has A Surprise Ingredient You Won’t Want To Miss
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Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
For years, my son wouldn’t eat anything with bread. He loved crackers, but wouldn’t eat anything fried or breaded or just plain bread. Even when I toasted the bread, he refused to eat it. Until I introduced thin crust pepperoni pizza. Then he started being more open to the concept of bread! Which is why I absolutely love this recipe. Because he started loving pepperoni, I made this recipe hoping the pepperoni would entice him to eat chicken (another thing he would never eat).
Well, when they say moms are brilliant they really mean it. Having pepperoni in the meal absolutely made him try it, and love it! And now, I can serve this on hoagies or spaghetti and he’ll gobble it down. I like to serve this on noodles with alfredo as well, because it combines both red and white sauces to make a delicious symphony of flavors.
Recipe is courtesy of Pioneer Woman.
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