a bowl. Many Vietnamese Chicken recipes usually require a short time
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
edium heat. Stir in the celery, garlic and onion; cook and
Sprinkle tenderloins with salt and pepper.
Brown in skillet in butter about 5 minutes per side.
Remove.
Cook onion and celery in same skillet until tender; add more butter if needed. Remove.
Add flour and 1 Tbsp. butter to skillet.
Stir over medium heat until paste forms.
Add chicken broth to skillet. Bring to boil, stirring constantly.
Stir in celery and onion. Layer rice in casserole.
Layer chicken pieces over rice.
Pour thickened celery broth over meat.
Cover and bake for 1 hour in 350\u00b0 oven.
Debone and take skin off boiled chicken.
Break up into small pieces.
Set aside.
Boil spaghetti in 1 cup broth and other water. Saute onions, pepper and celery in butter until soft and clear. Combine 1 cup broth, Ro-Tel, cream of chicken soup, 1/2 pound Velveeta and simmer on stove.
Add onions, peppers, celery, chicken and cooked spaghetti to mixture.
Once mixed, pour into casserole dish and top with other half of Velveeta.
Bake at 350\u00b0 until cheese is melted.
Put chicken on to boil with salt, pepper, celery, carrots, onions and parsley flakes.
Boil all of the ingredients for 1 hour or until tender.
(Boil the ingredients in 4 cups water.)
Remove the chicken and add 1 can undiluted soup.
After soup comes to a boil, add noodles and chicken; let cook for 12 minutes.
In wok heat, 2 T of oil over mid heat and add garlic, peppers, onion and chopped chicken.
Stir-fry until chicken is just done
Remove chicken and set aside.
Heat 1T oil over mid heat in wok and add chopped celery, salt, pepper and water (we like to add salt and pepper into the water) keep stirring for about 3 minutes and chicken
Cook for 1 minute longer, enough to reheat chicken.
Crumble
cornbread
and
set
aside.
Saute
celery and onion. Mix bread, onion, celery, chicken broth, chicken soup, chicken and rice soup, salt and pepper.
Grease 3 quart baking dish and put half of the mix in baking dish.
Spread and cover with chicken; then cover chicken with the remaining mix.
Bake at 350\u00b0 for 55 minutes.
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Cook onion and celery in butter until tender.
Cook noodles until tender.
Place layer of noodles in 9 x 13 pan.
Put 1/2 the onion and 1/2 the celery and 1/2 the chicken along with 1 can of soup on top of noodles.
Then add remaining noodles, followed by remaining onion, celery, chicken and other can of soup.
Pour chicken broth over top.
Cover with cheese.
Bake at 350\u00b0 for 30 minutes.
Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.
Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock
Combine celery, chicken, rice, cheese, eggs and almonds. Blend broth, milk, mayo, soups and seasonings; pour over chicken mixture.
Pour over chicken mixture.
Pour into a greased shallow 2 1/2-quart casserole.
Bake at 350\u00b0 for 30 to 35 minutes.
I also add a little more grated cheese and paprika over all.
This dish can be frozen.
Celery & Chicken (dice chicken separately).
in a 4 quart pan Sautee Onion & Celery
Boil chicken with celery, onion, salt, pepper and garlic powder.
Cool and pull off of bones.
Line a large casserole dish with corn tortillas.
Make a broth by combining the three soups with some of the chicken broth.
Top the tortillas with shredded chicken, green chiles, grated cheese and broth.
Layer until full, ending with broth mixture and grated cheese.
Bake at 325\u00b0 to 350\u00b0 until bubbly.
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl combine the noodles, chicken meat, soup, 2 cans of the milk and celery. Mix well and spread mixture into the bottom of a 9x13 inch baking dish.
Pour the remaining can of milk over all; do not mix in. Then top all with potato chip crumbs.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Serve hot.
ombining the cream cheese, mayonnaise, celery, chicken, salt and pepper.
Spread
Drain mushrooms, reserve 3 tablespoons liquid.
Melt margarine in skillet; saute onion until tender.
Stir in green pepper, celery, chicken broth and soy sauce.
Add chicken and mushrooms. Mix cornstarch and liquid from mushrooms; stir into chicken mixture.
Add nuts, water chestnuts and rice.
Pour into 2-quart greased casserole.
Bake in preheated 400\u00b0 oven for 20 minutes or until rice is soft.
Yield: 10 to 12 servings.
In a large saucepan, bring broth to boiling.
Cut chicken into 1/2-inch cubes and add to broth.
Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling.
When broth boils, reduce heat.
Add noodles.
Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender.
Serves 3.