Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
o a boil.
Add chicken breasts and cook (covered)on
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
round chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Place chicken breasts in the pot of a slow cooker. Sprinkle with the Hidden Valley(R) Ranch Seasoning mix and chili powder. Top with the onion, green chiles (with liquid), beans, and chicken broth. Stir together and cover. Cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
Preheat oven 350\u00b0.
Dice and saute the onions in olive oil or butter.
Mix onions, garlic salt, chili powder, cheese, rotel, cream of chicken soup, and drained canned chicken in a bowl and salt and pepper to taste. (Add more cheese and chili powder also, if desired.)
Grease a casserole dish and line the bottom and sides with torn up corn tortillas.
Pour the chicken mixture into dish. Top with more torn up corn tortillas and more cheese.
Bake at 350\u00b0 for 35 min.
Saute chicken, onion, garlic, and green pepper in cooking spray.
Add remaining ingredients. Heat on stove until warm throughout.
(You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.
Cook chicken with water to cover and 2 teaspoons salt until done (or salt to taste).
Take chicken out; set aside.
Beat egg with 1/4 teaspoon of salt.
Add flour and mix quickly with a fork until batter forms very small pieces.
Add rivels slowly to boiling chicken broth.
Stir and simmer gently for 10 to 15 minutes.
Add chicken taken from the bones and serve.
Recipe for rivels may easily be doubled.
Canned chicken broth may be used in place of cooked chicken and broth.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
ite-sized pieces.
Combine chicken, chili powder, and five tbsp of
Drain water from canned chicken and canned tomatoes and chiles.
flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
Spead mixture over one side of tortillas as thin
or as thick as you like.
Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
Brown tortilla on one until side crispy then flip and do the same on other side.
Place tortillas on plate to cool.
Serve with LIPTON Spanish Rice mix for complete meal if desired.
o room temperature. Drain the canned chicken. Mix cream cheese, green chiles
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.
Cook chicken until done; debone and place meat in liquid that chicken was cooked in.
I add canned chicken broth if the liquid needs to be richer.
inutes.
Add in the chicken, chili powder, paprika, cumin, garlic powder
Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
s hot, add the ground chicken.
Brown it, using the
Chop peppers and onion and mash garlic.
In 6-quart Dutch oven over medium heat in hot oil, cook peppers, onion and garlic until tender.
Add chicken, chili powder, sugar and ground red pepper. Cook until chicken is no longer pink.
Add stewed tomatoes with their liquid, beans with their liquid and green chilies with their liquid.
Over high heat, bring to boiling.
Reduce heat to medium-low, add can of beer (chef may drink some first); simmer, uncovered, for 20 minutes.