Nicaraguan Dressing - Family Recipe

• 1 lb ground chicken
• 2 large onions (1 onion finely chopped)
• 32 ounces croutons (unflavor or galic sourdough is awesome)
• 1/2 cup butter
• 2 eggs
• chicken stock
• 2 (8 ounce) cans cream of mushroom soup (trader joes has portabello cream, awesome)
• 2 (8 ounce) cans evaporated milk
• 3 (4 ounce) jars capers (this is to taste)

1. cook chicken with one large onion, large pieces of onion.
2. Save stock to use later, discard onion, ground up chicken finely.
3. sauteed finely chopped onions with 1 stick of butter.
4. chopped up croutons ( not fine, but more like ground up chicken size).
5. Mix all the ingredients together and taste, capers are to taste, add eggs last. I usually add more cream of mushroom and chicken stock first. You want it to be moist, not dry. When you like the taste, add eggs and mix it up.
6. Pour into caserole dish and bake at 350 degrees for about 30 to 40 min.

ground chicken, onions, croutons, butter, eggs, chicken, cream of mushroom soup, milk, capers

Taken from www.food.com/recipe/nicaraguan-dressing-family-recipe-471367 (may not work)