To start off with, a disclaimer...I used boneless, skinless chicken breasts and boiled then shreaded them. Having said that, WOW was this dry! I don't know what we could have done (maybe add some apple juice?) that wouldn't interfear with the flavors, but I don't think I'll be making this again...unless I decide to doctor it up...
Apple and Chicken Hash
tingoms Posted: 06/02/09
bkhs81 Posted: 08/18/13
I make this recipe every year. I don't use Rotisserie chicken. I bake a boneless breast, either with the day before's meal or before this one, and chop that up. I love the flavors and it makes me look forward to fresh apples, especially now that I'm growing my own (I usually use a Gala because I like them).