![]() ![]() ![]() Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple. Her freelance writing career spans working with magazines on a local and national level as well as creating valuable web content for a variety of sites across the web. Kristen has expanded her reach to include working with major brands (Bush’s Beans, Green Mountain Coffee, Hallmark,Zatarain’s…just to name a few) as well as providing editorial content and direction for nationwide print publications and websites. ![]() Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers. Kristen Doyle is the creator of the award winning website, Dine & Dish. We really liked the sour cream in it! Thanks! YUM! Really, it's a totally different recipe at this point I guess, but I would have never thought to make this without a good base. Added shredded sharp cheddar in the last few minutes. Poured over the chicken and baked until bubbly. Salt, pepper and poultry seasoning on the cubed chicken, which I placed on top of the stuffing (raw, because boiling it is an extra, unnecessary step.) Added corn and green beans to the sour cream/soup mixture to give it some veggies and texture. Here's the suggestions hubby made that really helped:Sauteed some chopped white onion in butter and combined it with herb stuffing to make a "crust" on the bottom of the pan. I'm giving it three stars because the original recipe was "good" and easy, and it's not fair to rate it after making a bunch of changes. This was a decent recipe the first time I made it, but tweaking it really brought it to the next level. ![]()
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