"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Yuk, by Carol Dechen, is from The Lindsley Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
chicken breast cream of chicken soup cream of celery soup mashed potatoes salt and pepper
Add one large can of cream of chicken soup and one large can of cream of celery soup into crock pot. Cut up chicken breast into small bite sizes and place into soup mixture. Stir and cook on low for 4-6 hours. Serve over mashed potatoes (or rice) and loaf of Italian bread.
This needs to be stirred every so often and tends to be very salty because of the canned soup. I used to add frozen peas to this dish. The green adds a nice color to the presentation; however, the green vegetables are not a crowd pleaser.
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