Ingredients :

2 lbs minced meat

1 1/2 cups powdered pretzels (1 cracker sleeve, approx)

°1 cup whole milk

1 tsp Italian seasoning

°1/2 tsp garlic powder

°1/2 tsp onion powder

cayenne pepper, 1/4 teaspoon

For scooping, use all-purpose flour.

° To taste, kosher salt and freshly ground pepper broth:

°2 cans heavy cream of mushroom soup (10.75 oz)

°1 1/2 quarts whole milk

1 1/2 tablespoons fresh parsley, finely chopped

Getting Ready:

Preheat the oven to 350°F and spray a 9" x 13" baking dish with nonstick cooking spray.

In a mixing bowl, combine condensed cream mushroom soup and milk, then add fresh chopped parsley. Separate your seats.

Combine ground beef, powdered salt, milk, Italian seasoning, garlic, onion powder, and cayenne pepper in a separate large mixing bowl, then season with salt and pepper.

Mix the ingredients together with your hands or two forks until completely combined. Gently shape into equal-sized patties.

Scrape all of the pancakes into a shallow dish with 1 cup all-purpose flour (or more as needed).

Warm a large skillet over medium-high heat and brown the pancakes on both sides until golden brown. It's possible that you'll have to work in batches. The insides will remain undercooked.

Transfer the browned pancakes to a greased baking dish, evenly coat with broth, and cover with aluminum foil.

Place the baking tray in the oven and bake for 30-40 minutes, or until the chicken is fully cooked.

Have fun!