illet with lid.
Add chicken breasts. Return broth to a
Cook chicken in lots of water until
ntil blended. Stir in the chicken, beans, and chilies.
Place
Saute mushrooms in 1 tablespoon butter and set aside.
In same pan add 4 tablespoons butter, flour, salt and pepper.
Cook and stir until sauce is bubbly.
Add milk; cook and stir until sauce boils for one minute.
Add wine (I like dry vermouth best), chicken, spaghetti and mushrooms.
Spoon into lightly greased 9-inch casserole dish.
Sprinkle with Parmesan cheese, then bread crumbs.
Bake at 425\u00b0 until hot through and crumbs are toasted golden brown.
Serves 4 to 6.
ooking continue on with the recipe.
In a saucepan add
killet over medium heat, cook chicken until no longer pink and
).
OVEN POACHED CHICKEN: Place chicken in roasting pan on
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
Cook noodles as directed on box.
Partially thaw chicken, then dice.
Cook chicken in skillet.
In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted.
When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix.
Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally).
Add salt and pepper at end to taste.
Saute mushrooms in margarine.
Mix milk with cornstarch in a separate saucepan; add chicken broth, pepper, salt, onion salt and nutmeg; heat over low heat, stirring until thickened.
Simmer for 5 minutes.
Boil noodles according to package directions and drain.
Mix noodles and mushrooms in the sauce and add 3 cups cooked chicken pieces.
Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese.
Bake in a 375\u00b0 oven until browned, about 20 minutes.
Serve from casserole.
add onions and chicken and saute until chicken is no longer pink
nd stir in chicken.
Combine spaghetti and chicken mixture; toss gently
In saucepan, cook celery and onion in butter until tender.
Add chicken broth, Worcestershire sauce, salt and pepper.
Simmer about 15 minutes.
Slowly stir in mushroom soup, milk and cheese.
Mix thoroughly.
Remove from heat.
Add cooked spaghetti.
Let stand 1 hour.
Preheat oven to 350\u00b0F.
Grease a 13 x 9-inch baking dish.
Add chicken and olives to spaghetti and place in prepared dish.
Sprinkle with chopped pecans.
Bake in preheated oven 20 to 25 minutes or until hot and bubbly.
Cook spaghetti in chicken broth. Do not drain.
Saute veggies in margarine.
Mix spaghetti, veggies, chicken and undiluted soup.
Pour ingredients into a casserole dish.
Cover with shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until bubbly.
Enjoy!
.In a large skillet, saute mushrooms in butter.
Add the chicken, sour cream and soup.
Cook just till heated and combined.
Add cooked pasta to the chicken- soup mixture.
Season with salt and pepper.
Put in a greased 13 X 9 inch baking dish.
Top with grated Parmesan cheese.
Bake at 350 degrees for 30-40 minutes or until bubbly.
.
.
.
In electric skillet, brown chicken pieces in melted butter. Drain excess fat.
Blend cream of mushroom soup with one canful of milk and add to chicken in skillet.
Simmer, covered, for 30 minutes (soup will thicken).
Gently boil pasta according to package directions.
Five minutes before serving, blend sour cream with sauce in skillet.
Add cooked pasta; gently stir and heat through.
Sprinkle with Parmesan if desired.
Serves 4.
Simmer chicken in water with 1 teaspoon salt about 1 hour or until tender.
Remove chicken; reserve broth.
Remove chicken from bones.
Return bones to broth; simmer 30 minutes.
Cool and skim off fat.
Cut chicken meat into strips or cubes.
You should have 2 cups.
o turn light brown. Add chicken broth/stock, cook stirring constantly