I found this recipe online. The idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. I find that premixing this sauce helps, though, as it is fairly thick. It's one of my favorites, with a somewhat Oriental flavor.
We've taken everything you love about a fully loaded baked potato and made it over into a silky soup that fits your healthy eating plan. Eat it now, thank us later.
Cornbread stuffing mix, corn and green onions are baked in an egg custard for a pudding-like casserole bread that is soft enough to serve with a spoon.
