he pan.
Add cooked chicken and Alfredo sauce.
Stir until
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.
il on medium heat. Saute chicken breasts until starting to brown
br>Brown bacon and remove from pan and place on paper
eaf, water and chicken. You can add any chicken carcass pieces you
immer and stir in the chicken and 2 teaspoons everything bagel
Cook chicken breasts; cool, bone and dice.
Cut crust from bread; retain this.
Combine chicken, breast crusts, celery and 1 3/4 cups of cheese.
Spread over bottom of glass Pyrex dish (13 x 9 x 2-inch).
Cover with bread, cut diagonally; overlap.
Mix eggs, seasonings and milk; blend or mix very well.
Pour over bread and mixture.
Spread remaining cheese on top of this. Refrigerate overnight or 2 hours.
Bake at 375\u00b0 for 30 minutes.
Brown onion and celery in butter.
Add flour and blend.
Add chicken broth; cook until thick, stirring constantly.
Add tomato juice, Worcestershire sauce, seasonings and chicken.
Heat thoroughly.
Serve over the cooked rice.
Serves 8.
Dust chicken pieces with flour and saute in butter until tender and light brown.
Add chicken broth, rosemary, mushrooms and wine.
Turn into casserole pan and bake about 30 minutes, uncovered, at 350\u00b0.
Cook chicken until tender and can be picked off the bone. Save the broth that the chicken was cooked in.
Place chicken pieces in baking dish.
Add Veg-All vegetables.
Pour vegetables over the chicken.
Then add chicken soup mixed with chicken broth (saved from chicken).
Pour over chicken and vegetables.
Mix flour, milk and butter.
Pour over chicken mixture and bake at 375\u00b0 until brown.
Season to taste.
Boil chicken breasts in water until tender.
Cool and cut in bite-size pieces.
Place chicken in large bowl.
Add cream of chicken soup and 1/2 soup can of chicken broth saved from the boiled chicken.
Add 1 tablespoon of flour and mix together.
Put bottom crust in 10-inch pie pan and fill with chicken mixture. Cover with top pie crust and cut about 6 (1/2-inch) slits in the crust.
Cook at 400\u00b0 for about 40 minutes or until the crust is golden brown.
Boil chicken and remove from bones.
Melt butter and mix into dressing mix.
Layer:
chicken, dressing mixture, can of cream of mushroom soup and can of broth.
Repeat, using cream of chicken soup instead of the mushrooms.
Top with remainder of buttered dressing mixture.
Bake, uncovered.
(One canister Stove Top stuffing mix may be used in place of Pepperidge Farm mix.)
Bake at 400\u00b0 for 30 minutes or until brown.
Boil chicken.
Remove from broth and cut up.
(I add celery, carrots and onions to cook chicken in for a more flavorful broth.) Cook onions in melted margarine until transparent.
Sprinkle flour over onions, stirring constantly.
Add half and half and chicken broth.
Continue stirring over medium heat until thick. Add corn, cheese, chilies, chicken and spices.
Stir well.
ven to 350\u00b0F Dice chicken breast and cook in olive
Rub chicken breasts with lemon oil,
To make the Garlic Alfredo Sauce: In a medium to
In 3 qrt saucepan, cook pasta as directed on box. Place the two packets aside for future use.
Drain; rinse with cold water to cool and set aside.
In small bowl mix seasoning from packet with the alfredo sauce.
Place cooked pasta, chicken, tomatoes, cucumber, and basi in large serving bowl.
Add alfredo mixture; toss evenly to coat.
Sprinkle top with topping packet from pasta sald mix and basil sprig if desired.
around 10 minutes). Add the chicken stock and continue to cook
o 350\u00b0F
cut chicken into 1-inch pieces.
Cut up chicken breasts into bite sized chunks