"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Confetti Recipe

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This recipe for Chicken Confetti, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Powell
Added: Friday, January 18, 2008


4-5 Lbs. Chicken Pieces
1 Tsp. Salt
1/8 Tsp. Pepper
1/4 Cup Oil
1/2 Cup Onions, chopped
1/2 Cup Green Peppers, chopped
1/2 Cup Mushrooms
1 (32oz.) Can Tomato Puree
1 (16oz.) Can Tomato Sauce
2 Tbsp. Parsley
2 Tsp. Salt
1/4 Tsp. Pepper

Wash and pat chicken dry. Season with salt and pepper and brown in hot oil. Remove chicken from the pan and all but 3 tablespoons of drippings. In same pan add onions, garlic, green peppers and mushrooms. Cook about 3 minutes. Put chicken and vegetables in the crockpot, add tomato puree and sauce, salt, pepper and parsley. Cook for 6 hours. Serve with noodles and parmesan cheese.




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