igorously. Cook for 4 to 5 minutes (or to al dente
HEAT oil in skillet.
Add chicken and cook until browned.
Remove chicken.
ADD soup, water, paprika and pepper; stir.
Heat to a boil.
STIR in rice and broccoli.
Top with chicken.
Season chicken with additional paprika and pepper.
Cover and cook over low heat 5 minute.
or until done.
You can throw this together in 5 minutes!
et sit for at least 5 minutes to bring out the
Cook complete package of frozen mixed vegetables in 5 cups chicken broth and 2 tablespoons chopped onion (broth can be canned or made from bouillon cubes) for 5 minutes.
Thicken with flour mixed with 1 cup milk.
Season with salt and pepper to taste. Pour half of mixture into a 2 1/2-quart casserole.
Cover with layer of chicken and then add remaining vegetable mixture. Prepare biscuit mix; pour on top.
Bake in a 425\u00b0 oven for 25 minutes or until biscuit dough is golden brown.
ackage frozen mixed vegetables in 5 cups chicken broth and 2 tablespoons
Cook complete package of
frozen
mixed vegetables in 5 cups chicken broth and
2
tablespoons
chopped\tonion
for
5 minutes. (Broth can be
canned
or made from bouillon cubes.) Thicken with flour mixed with
1
cup
milk.
Season with salt and pepper to taste.
Partially bake 5 pounds chicken wings for 30 minutes.
Pour sauce over them and bake another 30 minutes.
Put 4 or 5 skinned chicken breasts into an electric frying pan (large skillet will work) and add 1 quart Tropicana or other natural orange juice over them.
Add pineapple chunks, sliced peaches, a few maraschino cherries and mandarin oranges.
Cook over low heat or if electric skillet, about 250\u00b0, for a couple of hours, until chicken is very tender.
Serve over rice.
lt and turn brown, about 5 minutes. Reduce the heat to
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
he chicken and cook until lightly browned, about 3 to 5 minute Remove
Preheat oven to 375.
Cook chicken in italian dressing for 5 minute
Add neufchatel cheese.
Cook until melted, stirring constantly.
Add flour, broth and vegetables.
Simmer 5 minutes.
Pour mixture into 10 inch pie plate.
Arrange pie crust over top, and cut slits to allow steam to escape.
Bake 30 minute.
br>Bake uncovered for 40 minute.
Turn squash over, brush
ed-high heat.
Add chicken and cook about 4 min
shallow pan. Dredge the chicken through the flour mixture.
o 350°F Sprinkle chicken breasts with olive oil and
1) Mix all seasoning with oil in a bowl.
2) Place chicken pieces in bowl and toss to coat.
3) Place in fridge for 10 min.
4) Preheat oven to 450.
5) Place chicken on one layer on a pan. Roast for 10 minute.
6) Pour 1/4 cup of fruit juice (I ususally use cranberry or orange) on top.
7) Roast for another 10 minute.
8) Test that chicken is done by cutting one of the thickest pieces. Enjoy!
Working with one chicken breast half at a time,
Pound chicken between 2 sheets of plastic