In large skillet, cook and stir onion and pineapple in butter until onion is tender.
Stir in chicken ala king, shrimp and lemon juice; heat through.
Serve on rice; sprinkle with bacon.
Makes 4 to 6 servings.
Cook and chop up 4 chicken breasts.
Add cream of chicken and mushroom soup, then, mix chicken ala king, chopped small onion, Cheddar cheese (grated) and chicken broth to mixture for moisture. Place in casserole and top with can of dried onion rings.
Bake in oven at 350\u00b0 until bubbles through and through.
Combine and cook all day in slow cooker.
Push bread with thumb and index finger into muffin tins and toast in oven at 450\u00b0 about 10 minutes.
Dip Chicken Ala King into bread cups on everyone's plate.
br>Add the diced chicken pieces, season with the Paprika, Thyme and
stirring constantly.
Stir in chicken and pimento. Heat through.
Layer tamales in a 9-inch by 13-inch casserole dish (no smaler). You will have two rows of twelve tamales.
Mix green chilies and olives; sprinkle over tamales.
Mix Chicken ala King and evaporated milk. Spread over the tamales.
Top with cheese.
Bake at 325\u00b0F for 45-60 minutes or until it bubbles.
After baking, allow dish to sit for 10-15 minutes before serving.
Place tamales in casserole dish. Mix chicken ala king and Ro-Tel tomatoes together. Pour over tamales. Add grated cheese to cover top. Bake at 350\u00b0 until cheese is melted and hot throughout, 20 to 30 minutes.
Boil chicken for 20 minutes.
Cool and then cut into cubes. Mix other ingredients.
Heat in saucepan and add chicken.
Serve over rice.
Boil chicken; set aside.
In saucepan, saute onion and celery in margarine.
Add chicken soup and milk.
Simmer until heated through.
Add pimento and chicken.
Pour over rice or egg noodles.
Cook chopped onion in 2 tablespoons butter in a large Teflon skillet.
Add softened cream cheese, chicken soup, diced chicken and mushrooms with liquid; heat until bubbly.
Add diced green pepper and pimento; simmer.
When ready to serve, add the diced, hard-cooked eggs.
Serve hot over biscuits, toast or noodles.
Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
Combine dashi, rice vinegar, sugar and remaining soy sauce in a medium saucepan. Stir over medium heat for 5 mins, until sugar dissolves. Add chicken along with marinade and mushrooms. Simmer gently for 4-5 mins, until chicken is cooked through. Pour eggs into broth then cover and remove from heat. Set aside for 3-4 mins, until eggs are just set.
Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.
ven to 400\u00b0F. Rub chicken with 1 tbsp oil, salt and
-----Gumbo--------.
Follow recipe on gumbo base container to
Cook chicken with salt and pepper until done.
Cut into strips.
Brown in skillet with 2 tablespoons of margarine or butter.
Remove from skillet.
Marinate the chicken with cilantro, parsley, onion, Worcestershire sauce and soy sauce, preferably overnight.
Save this marinade to add later.
Fry the chicken breast.
When cool, tear the chicken into small pieces.
In a frying pan, add the chicken, the remaining marinade and mixed vegetables.
Let it simmer for approximately 15 minutes.
If necessary, add 1/2 can tomato paste to make the sauce thicken, then add the olives and capers.
Mix the chicken/sauce mixture with rice.
Serve it warm.
l marinade ingredients together, except chicken, to a food processor and
or baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool
Combine all ingredients (except rice) in a crock pot. Stir to mix well.
Cover and cook on low 6-9 hours (high 2 1/2 -3 1/2 hours).
Cook rice as directed.
Serve Chicken A La King over a mound of rice.
br>Brush a muffin tin with melted butter. Gently press and
Cut chicken into bite size pieces.
Place in slow cooker.
Using a medium bowl, stir soup, flour and pepper until blended.
Pour over chicken but DO NOT STIR.
Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
Cover and cook for 20 to 30 minutes or until vegetables are tender.
Serve over rice or in patty shells.
Serve with fresh fruit.