This dish is so versatile! I used my own homemade gluten free bread crumbs that I added various Italian spices to and Banza penne pasta (made with chickpeas). I added a few spices because salt and pepper alone isn't enough (coriander, paprika and turmeric). I also added garlic to the onions!
I used the cabbage from making corned beef. It worked out perfect! I also used one can of sauerkraut which someone else suggested and I loved the tanginess it gave the soup!
This was a great, quick way to cook chicken thighs. Way better than Shake N Bake. I did not have curry powder on hand. Instead, I added a little of Summer Savory. I also used Panko bread crumbs. I used boneless, skinless thighs and total cook time was about 45 min. (turning half way through) Everyone enjoyed.
This recipe was great - quick & easy with NO leftovers! I changed it up a bit by using 1 can of condensed cr. of mushroom and 1 can of condensed cr. of chicken. I also added garlic pepper and a few other shakers from my spice cabinet. Will make this one again!
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