In a 1 1/2-quart casserole dish, combine water, contents of seasoning packet and rice.
Stir well.
Stir in chicken and broccoli.
Bake uncovered for 20 minutes at 425\u00b0.
Reduce heat to 400\u00b0 and continue baking for 25 minutes more.
Sprinkle top of casserole with cheese and bread crumbs.
Return to oven for 10 minutes.
add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir
mix the chicken, mozzarella, 1/2 cup spaghetti sauce, Parmesan cheese and parsley
skillet, saute cooked chicken and garlic in olive oil. Turn
Cook noodles in chicken broth. Rinse in cold water. Layer a 9 x 13 pan as follows: half the noodles, half the sauce, cottage cheese and chicken and other ingredients. Repeat for second layer.
hickened.
Add garlic, blue cheese and chipotle.
Melt for approximately
trips, squeeze the juice and set aside.
Heat the
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
Cube or grate the cheese.
Saute onion and garlice in butter for 5 minutes.
Add tomatoes and spices. Bring to boil and simmer uncovered 20 minutes.
Blend liquid from mushrooms with flour. Stir into tomato mixture.
Add mushrooms, olives and chicken. Cook stirring until thick.
Divide chicken mixture between the 8 tortillas and sprinkle the 1 cup of cheese between them.
Roll and place in dish seam side down and top with the remaining cheese.
Place under broiler until cheese melts.
Serve.
Mix the tomatoes and green chiles with the soup in a large skillet. Add the cheese and chicken. Cook until the cheese melts, stirring constantly. Place the vermicelli in a greased casserole dish. Pour the chicken and cheese mixture over the vermicelli. Bake at 350 degrees for 30 minutes.
Season the the chicken with the Cajun, salt and pepper. Cook in a non stick frying pan for 5 minutes, then turn and cook for about 4 minutes until cooked through but still moist and juicy. Now squeeze over a little lemon juice.
While the chicken is cooking, mash together the blue cheese and the mayonnaise.
Layer the salad ingredients on top of the slices of bread and top with moist chicken, followed by the blue cheese mayo. Sandwich together and eat warm.
tal spatula turn salmon over and cook until golden brown. Transfer
Drain chicken well; add salt and pepper. Place in a mixing bowl. Add cream cheese and chopped green onions. Mix well; shape into a ball on serving dish. Sprinkle with parsley for garnishment. Refrigerate until firm, about 1 hour. Serve with Wheat Thins.
sit goat cheese out prior to making so it can soften.
preheat oven to 350 and lightly toast walnuts for 8 minutes, stirring halfway through.
use electric mixer to beat together goat cheese and honey.
add the walnuts, dried cranberries and cranberry sauce.
heat flatbreads in oven for 4 minutes.
spread goat cheese mixture over bread.
top with chicken and spinach leaves.
tightly roll up jelly roll style.
cut into small rounds.
Pound chicken breasts, not too thin.
Place margarine and generous portion of cream cheese and chives.
Roll chicken breasts.
Wrap with 1 slice bacon.
Cook at 400\u00b0 for 40 minutes.
Grind bacon, cheese and onion with medium grinder attachment, using equal parts.
Mix well and spread on rye slices.
Place under broiler until mixture melts and becomes slightly brown.
A favorite among guests.
Recipe is often requested.
Cut the broccoli into small flowerets.
Blanch in boiling water with peanut oil.
Simmer 5 minutes.
Drain and plunge into cold water.
Drain and chill.
Cook the chicken breasts by either roasting or poaching.
Debone, cut up and chill.
Assemble the salad.
Add parsley and onions and toss with Cottage Cheese and Dill Dressing.
b>and Chicken: Add all marinade ingredients together, except chicken, to a food processor and
ss together the chicken, celery, scallions and herbs. Set
e stuffing, mix the ham, cheese and chopped hazelnuts in a bowl