400\u00b0F.
Stuff chicken with herbs and orange
Make Self-Saucing Chicken and Vegetables:
Preheat oven
killet over medium heat, cook chicken until no longer pink and
ong with tarragon and truss chicken loosely.
(See Tip)
Place chicken breasts in a large, heavy ovenware pot (an enamel coated cast-iron pot is best).
Peel carrots; quarter lengthwise and cut into 2-inch lengths.
Cut ends off of green beans (or separate frozen beans), and place in the pot with onion and carrots.
Sprinkle contents of pot with parsley flakes. Season lightly with pepper. Pour sherry over all.
Cover tightly. Bake at 300\u00b0 for 2 hours, or until vegetables are tender.
A good, one-pot dinner, and the kids like it, too.
Makes 2 to 3 servings. Doubles nicely.
When you have saved enough chicken bones, its time to make
o 400\u00b0F.
Place chicken skin and bones, 1/2
Preheat oven to 300\u00b0.
Place chicken breasts in a large, heavy ovenware pot.
(An enamel coated cast-iron pot is best.)
Peel potatoes, slice 1/2-inch thick and place on top of chicken.
Place chicken breasts in a large, heavy
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Mix soups, broth and rice.
Place in 9 x 13-inch baking dish; put chicken pieces on top of rice mixture.
Season with the pepper and Lawry's salt.
Cover and bake for 2 1/2 hours.
Uncover and bake 30 minutes more.
Bake at 350\u00b0 for 3 hours.
rom heat.
Stir in chicken broth and cream.
Heat
Place potatoes and carrots in the bottom of your crock pot.
Add chicken.
Combine the soups and garlic salt and pour over chicken.
Cook on low for 4-6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
Wash potatoes, but do not peel.
Cut in half and place, cut side up, in a 9 x 13-inch pan sprayed with vegetable cooking spray. Cut carrots in half and scatter among potatoes. Pour broth over vegetables.
Place chicken on top.
Sprinkle with salt and coarsely ground black pepper. Cover with foil.
Bake at 325\u00b0 for 60 minutes. Add green beans to dish. Bake 15 minutes or until beans are heated through.
Makes 4 servings.
Contains 377 calories, 4 g fat and 66 mg cholesterol.
ine, the tomatoes, place the chicken (or carcass) in the pot
Cube chicken and brown in oil in a large skillet.
After chicken is done, add vegetables and stir-fry until crisp tender.
Pour in sauce and simmer until heated through.
Serve over rice.
Cook chicken in lots of water until
Spray an unheated large saucepan with nonstick coating.
Add onion; cook and stir over medium heat until onion is tender but not brown.
Carefully stir in water, uncooked rice, thawed concentrate, soy sauce, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes.
Sprinkle frozen vegetables on top of mixture; do not stir inches Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed.
Stir in chicken; heat through.
ntil cheese melts.
Add chicken, one 8 oz. package shredded