ace chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and sesame
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Soak cut, with skin removed, chicken in 2 cups milk for 1 hour. Place flour, salt, pepper and paprika in plastic bag.
Drain milk off chicken pieces.
Place few pieces in bag of flour and shake to coat well.
Have oil in skillet deep enough to cover chicken and moderate heat.
Place chicken and turn often until golden brown. Remove and drain on paper towel.
Pour up the oil and keep all the crumbs in skillet, pour in the can of evaporated milk, dash of pepper, dash of salt.
Let come to boil.
Serve over rice.
Spray pan with Pam.
Mix onion, celery, oleo, salt and pepper. Pour water carefully over mixture.
Sprinkle with rice.
Mix soup together with Miracle Whip and milk.
Mix well and pour over chicken.
Bake 1 1/4 hours at 350\u00b0, covered.
Uncover and sprinkle with paprika and bake 15 minutes longer.
mall bowl, combine crushed stuffing and margarine.
Set aside.
Melt butter and saute onions until soft. Sift flour and seasonings into the mixture and cook for 1 minute.
Add milk and cream.
Stir until the sauce thickens.
Cook 2 minutes.
Fold chicken and ham (or bacon) and turn into a greased casserole dish.
Top with bread crumbs and cheese.
Bake at 190 degrees c until top is golden brown.
When making this meal for my family, I usually double it.
Mix cream of chicken and milk. In crock-pot, put in chicken, salt and pepper, then soup. Layer again. Cover and bake 4 hours on high or 6 hours on low. When done, uncover; sprinkle onions on top and put in oven, uncovered, for 10 to 15 minutes to crunch up onions.
Bring broth to a rolling boil.
Rub flour on both sides of the tortillas, using all of the flour.
Cut tortillas into 1 1/2-inch strips.
Drop in boiling broth.
Reduce heat and simmer in a covered pot.
Let simmer 20 minutes.
Stir in chicken and milk until heated throughout.
Let stand off heat 10 minutes, covered. Serves 4; 1 bread, 1 1/2 protein, 37 optional calories.
In skillet over medium-high heat in 1 tablespoon of butter, cook chicken 15 minutes or until browned on both sides and no longer pink.
Remove; keep warm.
Reduce heat to medium.
In same skillet in remaining 1 tablespoon of hot butter, cook broccoli and mushrooms until vegetables are tender-crisp and liquid evaporates, stirring often.
Add soup and milk; heat through, stirring occasionally.
Spoon soup mixture over chicken.
Serve with noodles.
Makes 4 servings.
Rub flour on both sides of tortillas, using all of flour; cut into 1 1/2-inch pieces.
Bring broth (and seasonings) to rolling boil.
Drop tortillas in broth.
Reduce heat and simmer, covered, for 20 minutes.
Stir in chicken and milk until heated.
Let stand off heat for 10 minutes, covered.
Each serving = 1 B, 1 1/2 P, 19 optional calories.
Rub flour on both sides of tortillas, using all of flour.
Cut into 1 1/2-inch pieces.
Bring broth and seasonings to a rolling boil.
Drop tortillas in broth.
Reduce heat and simmer, covered, for 20 minutes.
Stir in cooked chicken and milk until heated. Let stand off heat for 5 to 10 minutes, covered.
Bring broth to a rolling boil, put flour on both sides of the tortillas; using all the flour.
Cut tortillas into 1 1/2 inch pieces, drop in boiling broth.
Reduce heat and simmer in a covered pot.
Let simmer 20 minutes.
Stir in chicken and milk until heated thoroughly.
Let stand off heat 10 minutes covered. Serves 4.
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.