Chicken Suzanne

 

I'm not sure if all of these ingredients are Gluten Free, but the Shirley J Whisk Bliss is! And I am telling ya, it was good!

 

This recipe was adapted. I found this recipe in a book I got waaaaayyyyy back when I first got married. My sister in law told me that it was good, so I thought I would give it a try. I was glad I did, and not so glad I did.

 

I know you are thinking, "Why isn't she glad she tried it?"

Here's why: It had all sorts of fatty things in it. I told my husband I will have to only make this once a month, he agreed because he is on a diet.

 

Anyways...You are probably thinking: "Lady get on with it."

 

So it's adapted. Shirley J's Whisk Bliss can substitute ANY cream soup. Which I love because I also, halved this recipe. I don't feed an army at home and leftovers go in the trash at my house, unless I eat them. You can't half a can of soup very easily without wasting money.

 

5 medium potatoes                                          1/2 c. Miracle Whip
4-5 boneless, skinless chicken                         2 T. lemon juice
breasts                                                              1 c. sour cream
1c. cheddar cheese                                           1/2 c. melted butter
1 c. Whisk Bliss Original or Gluten Free         2 c. water
1/2 t. Shirley J's Chicken Bouillon                   1/2 t. celery seeds (optional)

Preheat oven to 350 degrees. Peel and slice potatoes and line the bottom of a 9 x 13 cooking dish with them. Cook the chicken and dice it. Put Whisk Bliss and water in a sauce pan and bring to a simmer, then add bouillon and celery seeds to it. Mix Miracle Whip, lemon juice, sour cream, cheddar cheese and Whisk Bliss mixture together. Put chicken over the potatoes and then pour mixture over all of it. Sprinkle bread crumbs over and melted butter. Cook for 35 minutes or until potatoes are done.

I think this would even be better without the potatoes and serve it over rice.