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Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste mix until well. Carefully roll each piece of chicken as tightly as possible and place seam side down on a plate. All in all, a good, easy, fulfilling dinner. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. I agree that it may need more flour to thicken it. 4 boneless chicken breasts 4 - 12 teaspoon white pepper 1 teaspoon salt 1 garlic clove, Grated 1 (10 3/4 ounce) can cheddar cheese soup 1 cup brown rice. I don't think I'll get 4 servings out of it though. A bottle of wine, candles, and this soup-spells a great dinner!!! I made this soup about a month ago, it was the best mushroom soup i have ever ate!!! It's valentines day and i don't eat meat, so i'll make my hubby and kids a roast and i'll be eating this suop tonight, yum. It was too thick but I could have added too much (almost 1T). I took the advice of others and added more flour which was a mistake. I thought it would be bland, but if you like mushrooms, you will love it. Instead of more flour I used 4 egg yolks tempered with the soup first before I added them to the pot.
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I agree that it could use some more flour tho thicken it. I would recommend that others try this recipe, as I am clearly in the minority. It was the first time I have ever cooked with Porcini mushrooms, so maybe I just don't like that flavor.
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I didn't like this soup, and after all the rave reviews, I expected to love it. I made a couple of different soups and this one blew away the other mushroom soup. But that's just cheddar! Yes, we will totally have this again. The only complaint (if it even qualifies as a complaint) is that the cheddar is "lumpy". Make sure to use the cheddar cheese I believe that is what gives it the great taste with the rest of the ingredients. Did use shiitake my grandma sent me which were wonderful with the soup. Also, used some soup base instead of the salt.ĭid not use dried porcini mushrooms, I will have to try that next time. Needs more cheese than it calls for though. I used a good quality, extra sharp cheddar but found the taste bland. Wonderful silky, mushroomy comfort soup was the result.įirst, I admit to liking bold flavors. Per another review I added a pinch of cayenne for some heat. Delicious and easy.ĭidn't have green onions or shitakes so I used shallots and criminis. If I made it thicker I could have used it as a mushroom sauce over pasta. mayonnaise over each of the remaining 2 slices of. I also had a lot of left over rotisserie chicken that I added at the very end to warm up. Top each slice of bread with a slice of Sargento Sliced Sharp Cheddar Cheese, chicken, a slice of tomato, alfalfa sprouts and top with an additional slice of cheese. I used a bit of left over holiday cheese, so a mix of many kinds including a truffle infused cheddar. I wish I had chopped the mushrooms a little finer, but it turned out fine.