Spoon 1/2 cup enchilada sauce into a greased 13\"
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
Shred your chicken.
add hot sauce, salt &
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Lightly season and cube chicken and cook in a medium
*This should make 2 cups of cooked chicken for recipe.
Melt butter in a deep 13 x 9-inch dish.
Put chicken on top of butter.\tPour Veg-All on top of chicken.
Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All.
In another separate bowl, mix Bisquick and milk. Pour this mixture on top.
Bake at 350\u00b0 for about 45 minutes or until crust is golden brown.
Makes a very large casserole.
It's the best chicken pot pie ever and so easy.
Preheat oven to 450 degrees F.
Mix SAUCE ingredients together in a large bowl.
In a lasagna pan, layer ingredients as follows: Chicken and broccoli, Sauce, Cheese and croutons.
Repeat these layers, finishing with cheese and croutons on top, until pan is filled.
Bake 1 1/2 hours.
You may have to cover the top toward the end to keep the croutons on top from getting too brown.
Mix chicken, salsa, beans, and 1 Celsius
In a large pot, boil chicken until done.
Cool and debone.
In a skillet, saute onion in oil.
Add remaining ingredients and simmer for 45 minute.
to mingle the seasonings.
Serve with monteray jack cheese and tortilla chips and avocado.
Heat olive oil in a Dutch oven over medium heat.
Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
Add chicken and cilantro. Cook until thoroughly heated.
Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.
Pour 1 cup green enchilada sauce in bottom of pan. Mix together onion, cheese, salt, chilies, sour cream and chicken. Add chicken enchilada sauce. Roll mix into tortillas and place in baking dish. Pour remaining sauce over tortillas. Bake at 350\u00b0 until bubbly - about 30 minutes. Can be frozen. Makes 12 servings.
Reserve 2 cups corn chips for topping. Line a greased 12 1/2 x 8 1/2 x 2-inch casserole with remaining corn chips. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Pour chicken mixture over chips. Pour chicken broth over entire mixture. Bake at 350\u00b0 for about 20 minutes. Top casserole with remaining chips, cheese and green chillies. Bake an additional 10 minutes. Makes 8 to 10 servings.
Grease a 9 x 13 pan and preheat oven to 375 degrees.
Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
Repeat layers.
Cover and bake for 45 minutes.
Uncover and bake for another 5 minutes or until bubbly.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
Marinade overnight if using the next day.
If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
f you have found this recipe to produce a soupy mess
ntil cheese melts.
Add chicken, one 8 oz. package shredded
b>chicken cut up in your store, use that. I cannot ever
>Cook and Shred Chicken:
Cover the chicken with water in