arge pan and brown the chicken in batches until it's
Prepare 4 frozen buttermilk biscuits.
Meanwhile in a large jar shake up the chicken stock,milk,flour,and the seasoning.
Cook the carrots and onions with butter in a sauce pan for 3 minutes.
Pour the milk mixture into the onion mixture and turn down the heat.
Let the mixture thicken for 6 to 8 minutes.
Stir in the sliced chicken and the green beans.
Let it heat for 5 minutes.
Put the mixture in between the 2 biscuits.
cut chicken breast in small pieces.
coat with corn starch and fry until done.
I a small sauce pan add kethup , vinegar,brown sugar, soy sauce,water,sesame oil and red pepper flakes
bring to boil when it starts to boil add 1 tbs of corn starch with water to thicken sauce. salt and pepper to taste.
after sauce is thick add chicken to it and heat chicken in it.
Serve with white rice.
Cook chicken in lots of water (no livers, gizzards or skin). Remove chicken and add celery.
When tender, remove celery and add spaghetti, salt and pepper.
Cook onions, garlic and peppers in butter; simmer 25 minutes.
Add tomatoes, mushrooms, cheese, bay leaf and olives.
-Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
-In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
-Serve over pasta.
NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!
Cook chicken until tender; skin, bone and cut in cubes.
Mix chicken with other ingredients except stuffing mix.
Pour into casserole and sprinkle stuffing mix and dot with margarine on top. Bake at 350\u00b0 for about an hour.
Will serve 8 to 10 people.
Put broccoli into a pot with boiling water (not water specified) and boil for 10 minutes.
Drain and place the next 7 ingredients with the broccoli into a bowl and mix well.
Put into a 9x13 and bake at 375* for 30 minutes.
Last 5 minutes, sprinkle on the french fried onions and then bake for another 5 minutes.
Place water in pot with 4 bullion cubes and bring to a boil.
Add in rice, remove from heat, and cover. Let sit for 5 minutes, or as specified on box.
Serve casserole over rice.
Cook chicken until tender.
Cool.
Remove bones and skin. Melt margarine or butter in 13 x 9 x 2-inch baking dish.
Mix stuffing mix in the melted margarine or butter.
In Dutch oven or large pan, mix the soup and chicken broth.
Add stuffing mix and chicken.
Save about 1 1/2 cups of stuffing to put on top of casserole.
Pour mixture back into baking dish butter was melted in.
Bake 30 to 40 minutes at 425\u00b0 or until brown on top.
Recipe may be divided.
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
ver medium low heat. Add chicken and cook until browned.
Place cut up chicken breast pieces (bite-size) in 9 x 13-inch casserole dish.
Mix sour cream and undiluted soup together and pour over chicken pieces.
Sprinkle crackers on top and pour melted margarine over crackers.
Bake at 350\u00b0 for 30 to 45 minutes or until chicken is tender.
Generously grease casserole dish and pour chicken broth in bottom of dish.
Crush chips and layer over broth.
Dice chicken and layer over chips.
Boil chicken and shred.
Place in casserole dish.
Sprinkle with salt and pepper.
Mix soup, sour cream, broth and dash of lemon juice together.
Pour over chicken.
Crumble crackers and mix with melted margarine.
Place on top of casserole and bake for 30 to 45 minutes in 350\u00b0 oven.
ender.
Remove chicken from the bones and strain
Cut chicken into bite size pieces and place in bottom of casserole dish. Mix cream of chicken soup and sour cream together. Pour over chicken. Melt margarine and mix with Ritz crackers. Sprinkle over top of casserole. Bake at 350 degrees for 30-40 minutes or microwave for 20-30 minutes.
Boil your chicken in a pot of water with the chicken broth.
Cook broccoli in salted water 5 to 10 minutes; drain well. Combine in another bowl the eggs, soup, mayonnaise and cheese. Put broccoli in casserole dish.
Add chicken breasts (cut up). Pour sauce mixture over all.
Add cracker crumbs and several pats of butter on top of cracker crumbs.
Bake 30 to 35 minutes at 350\u00b0.
Shred the chicken breasts.
Mix all together chicken breasts, cream of mushroom soup, peas, mushrooms, mayonnaise and lemon juice.
Put in casserole dish.
Top with grated cheese and croutons.
Bake covered at 350\u00b0 for 1 hour.
Mix together soup, mayonnaise, lemon juice and curry powder. In a greased casserole dish, alternate layers of broccoli, chicken and sauce.
Sprinkle with Cheddar cheese.
Bake 1 hour at 350\u00b0.