Chicken Noodle Pistachio Pound Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 10-12
ingredients
- 5 cups Bisquick
- 1 (3 1/2 ounce) box Jell-O instant pistachio pudding mix
- 1 teaspoon cinnamon
- 110 1⁄2 ounces Campbell's chicken noodle soup
- 1⁄2 cup brown sugar
- 1 (10 ounce) package of thawed Green Giant frozen spinach
- 1 teaspoon yeast
directions
- Preheat oven to 425 degrees.
- Note: Must use a mixer or an electric drill with a wide blade attachment.
- Pound Cake: Combine the spinach, yeast, brown sugar, and Bisquick with the.
- mixer set on "Low" in a large bowl. Gently spoon the noodles and chicken.
- into the batter. Be careful not to break the noodles! Pour the mixture.
- into a bread pan and sprinkle cinnamon on top. Cover the pan with a damp.
- towel and let the batter rise approximately 20 minutes. Place the pan into.
- the preheated oven and bake until golden brownish-green.
- Icing: Strain the broth from the chicken noodle soup into a container and.
- mix in the Jello Instant Pistachio Pudding. Stir until creamy. Chill for.
- 45 minutes.
- Pour the icing over the cake as it cools. Serve with small cups of tomato.
- juice.
- NOTE: Prep time includes 20 minute rising time.
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RECIPE SUBMITTED BY
A former journalist and wine consultant, I'm now on disability because I have MS. I am passionate about children's advocacy issues, Marc Chagall and international cuisine.
My biggest pet peeve is people in the grocery checkout line who "forgot just one little thing" and leave the line, holding everybody else hostage until he or she finishes shopping.
I enjoy helping my friends NCMystery Shopper, Mama's Kitchen and Chef V co-host the Beverages forum here on Zaar. Look forward to seeing everyone there!