Tuesday, October 20, 2009

Creamy Italian Chicken w/ Ghost Rolls

For these little ghost rolls you just use your favorite basic bread recipe (mine is at the bottom of the post). Roll into balls, then into thick ropes about 3 inches long. Place them on baking sheet and flatten. The eyes can be whatever you want -- raisins, black beans, I used black food coloring. Let rise and then bake according to your recipe instructions. Creamy Italian Chicken

1 lb. chicken, cooked however you like -- grilled, boiled, whatever
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 pkg. Zesty Italian Dressing mix
1/2 c. water
1 can or jar sliced mushrooms, drained (this is optional)
pasta, any kind you want

Combine in saucepan and heat together cream cheese, soup, dressing mix, and water. If it's too thick you can add a little water or milk. Add chicken and mushrooms. You can spoon the sauce over the pasta or mix it all together. I usually just mix it all together.

Basic Bread Dough

1 1/2 c. warm water
1 Tbsp. yeast
2-3 Tbsp. sugar

Dissolve sugar and yeast in water

Add and mix:
2 c. flour
1 tsp. salt

Add and mix:
1/4 c. oil

Add and mix until ball forms:
2 c. flour

Let rise til doubled. At this point it can be used for rolls, pizza crust, cinnamon rolls, hamburger or hot dog buns. Shape and then let rise again. Bake at 425 degrees for 12 minutes.

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