Chicken and Spinach Rollups
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Herb seasoned stuffing||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Eggs||3 , beaten|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Thyme leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Chicken breasts||6 , split boned and skinned|
|Sliced dried beef||2 1⁄2 Ounce (1 Jar)|
|Cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Commercial sour cream||8 Ounce (1 Carton)|
1.Take a big sized Dutch oven and heat margarine in it.
2.Put carrots, onion and celery in the oven and stir it well till the time onion becomes soft and transparent.
3.Put flour and cornstarch in the oven and let the ingredients cook for a minute on low heat.
4.Slowly, add chicken broth, slat and pepper and let the ingredints cook on medium flame for 8 minutes.
5.Keep stirring at regular intervals and once the carrots are cooked, lower the flame and put cheese in the soup and mix until it melts.
6.Serve the soup hot in bowls