Made It Through Mum

Ingredients : 1 can 298g Jolly Cream of Mushroom Soup (mixed with 2 cans of  water) 500 grams boiled chicken breast 250 grams uncooked Doña Elena Al Dente Penne Rigate 2 cups  broth 2 large onions,chopped 2 cloves garlic,minced 1 large carrot,diced 2 tbsp Jolly Canola Oil 5 tbsp Jolly Whole Corn Kernel salt and pepper Cooking Directions: 1. In a pot, heat Jolly Canola Oil and sauté onions, garlic and boiled chicken cubes. Then season with salt and pepper 2. Add the broth, penne rigate and Jolly Cream of Mushroom Soup. Stir and let it simmer until penne is al dente. Add carrots and corn kernels, and let it cook for 2 minutes. 3. Transfer in individual bowls and serve with crackers or toasts * This recipe makes 6-8 servings

The country's long-running campus-based culinary search, Jolly University (JU) recently concluded its Year 4 Grand Cook-Off and Congress. Chef Wilson and DJ Jamie Fournier hosted the event Now on it's fourth year, Jolly University offered student participants an unforgettable experience to develop their culinary, entrepreneurial, and leadership skills as future culinary and industry leaders. A program designed to empower the youth, JU fosters industry-ready competitiveness, as well as, cooperative relationships among students and institutions in promoting culinary excellence and business innovation.  The steep and well-fought encounter was held at the Le Pavilion Tent in Pasay City last March 3, 2017. 120 elite finalists pulled out their best and most creative JOLLY-inspired dishes to clinch the coveted titles in four categories :  1. Individual Category - featured Luzon Cuisines made easy, healthy and baon-ready 2. Team Main Dish Category -Visa...