Melt butter in saucepan.
Add green pepper and cook a few minutes.
Stir in soup, then milk.
Heat slowly; do not boil.
Add chicken and pimento.
Continue cooking slowly for about 10 minutes.
Serve with or over baked potatoes.
n a bowl. Many Vietnamese Chicken recipes usually require a short time
killet over medium heat, cook chicken until no longer pink and
ukewarm FILLING.
Pour into BAKED pie shell.
Top with
When you have saved enough chicken bones, its time to make
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
175 degrees C).
Fry chicken in the hot oil, working
ine, the tomatoes, place the chicken (or carcass) in the pot
Cook chicken in lots of water until
and vinegar.
2. Place chicken breasts into 9x13 lined baking
Mix Chicken base ingredients in mixing bowl -
ntil cheese melts.
Add chicken, one 8 oz. package shredded
egrees F.
Wash the chicken pieces under cold running water
In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.
lesh at large end of chicken drumsticks. Push breadcrumb mixture under
o 400\u00b0F. Rub the chicken pieces with salt and cayenne
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
ntil blended. Stir in the chicken, beans, and chilies.
Place
Cut the chicken and sausage into thick pieces
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.