>chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and
To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
Serve with dipping sauce.
Boil chicken and take meat off the bone.
In remaining broth, cook noodles and onion.
When noodles are done, drain off any remaining broth.
Add chicken and soup to noodles.
Mix well.
Add at least 1 cup of cheese to the chicken and noodles.
Pour in casserole dish and top with more cheese.
Bake at 350\u00b0 for 30 minutes.
Boil chicken until tender.
Remove chicken and cook noodles in broth until tender.
Mix well the soups and broth together.
Add chicken and noodles to the soup mixture; mix well and put in 2-quart casserole dish.
Bake at 350\u00b0 for 45 minutes.
Boil chicken and remove bones and skin. Boil broth and add vegetables and seasoning.
Add chicken and noodles. Simmer until most of the liquid is gone and noodles are tender.
Pour in casserole dish.
Cover with cheese and bake at 350\u00b0 for 20 to 30 minutes.
Stew chicken until tender.
Remove from broth and let cool. Cut from
Prepare soups as directed on cans.
Add chopped celery, green pepper and minced onion.
Bring to a light boil.
Add chicken and simmer while cooking noodles as directed on package.
Add soup to drained noodles.
Let simmer 20 minutes.
Pour noodles and soup mixture into ungreased casserole dish.
Layer with cheese and then cover with buttered cracker crumbs.
Bake at 325\u00b0 for 20 minutes.
>chicken breasts into chunks.
Sprinkle chicken with a bit of salt and
Boil chicken until tender.
Remove all skin from chicken and discard.
Remove all chicken from bones.
Set chicken aside. Bring the broth from the chicken to a boil and add the noodles. Cook noodles until tender.
Add all other ingredients except bread crumbs and canned chicken broth.
Use broth only if needed for extra moisture.
Put in a 13 x 9-inch lightly greased pan.
Season chicken and boil until done.
Remove chicken from broth and set aside until cool, then debone.
Add noodles to broth and cook according to package directions.
Drain, reserving one cup broth.
Set aside.
Mix soup and milk.
Add chicken and noodles. Pour into 1-quart dish.
Sprinkle crumbs on top. Bake at 375\u00b0 for 25 minutes.
Cook noodles following directions on package; drain.
Return to pan; add cauliflower and broccoli, soup, sour cream, onion, salt, pepper, chicken and cheese.
Mix gently.
Transfer to a 13 x 9-inch baking dish.
Bake at 350\u00b0
for 30 to 45 minutes or until hot and bubbly.
Barely cover chicken with water and cook on stove top until
Saute onion and celery in margarine. Heat broth and undiluted soups and pour over cornbread crumbs. Add onion and celery. Mix well. Season with salt and pepper. Pour half of dressing mixture in greased deep 3-quart casserole. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes. Serves 6.
Boil chicken until done.
Saute onions and celery in margarine.
Heat broth and undiluted soups and pour over cornbread crumbs.
Add onions and celery.
Mix well.
Season with salt and pepper.
Pour half of dressing in greased 3-quart casserole dish. Add chicken and top with rest of dressing.
Bake at 350\u00b0 for 50 to 60 minutes.
Sage to taste and boiled eggs are optional.
Take chicken off bone; cut in bite-size pieces. Saute onions and celery in margarine. Heat broth and soups and pour over breadcrumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half in greased 3-quart casserole dish. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes.
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.
Place chicken in large casserole dish.
Cover chicken with soup.
Cover dish and bake at 350\u00b0 until chicken is done.
Serve over cooked white rice.
Cook chicken until well done in unsalted water.
Pick off bones.
Set aside.
Save broth.
Melt margarine.
Stir into dressing mix.
In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth.
Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs.
Bake at 350\u00b0 for 45 minutes to one hour.
Cook broccoli.
I sometimes boil the chicken and cut up into small pieces.
Sometimes I leave chicken uncooked and put on top of rice and broccoli in whole pieces.
Put rice in bottom of 9 x 13-inch pan.
Put cooked broccoli on top, then chicken.
Mix soup with water and spices.
Pour over mix.
Cook at 350\u00b0
until rice (and chicken) is done, 45 minutes to 1 hour.