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| BEER BREAD AND HOT CHICKEN DIP | |
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3 c. self-rising flour 3 tbsp. sugar 12 oz. warm beer Mix together with fork. Spoon into greased loaf pans and bake at 350 degrees for 50-60 minutes or until crust is golden. CHICKEN DIP: 8 oz. cream cheese 1 can cream of mushroom soup 1 can mushrooms 1 can chicken Slivered almonds Heat together and stir until creamy and hot. Serve with Beer Bread. (I usually double this recipe.) | |
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recipe reviews #16861
Debbie says:
What do you mean by can of chicken? Like can of tuna but chicken? Do I heat this together in a saucepan? Do you usually serve this to the side with bread? Could I slice the bread or pull apart in chunks?
#20354
Kris (Nebraska) says:
Yes a can of chicken like a can of tuna. I put it all in a little crockpot and heated it for a couple of hours (just make sure to occasionally stir so it doesn't scorch). You can slice or pull apart the bread. I cut it into small chunks. We dipped the bread into the chicken dip.
Hope this helps!
Hope this helps!
#87636
Lynn (Minnesota) says:
The bread and the dip is so easy to make! I love the dip. I make it for potluck parties all the time. I do leave the almonds out and put them in a bowl on the side. Some people have problems with nuts.
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