Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
For the salad, combine the cooked chicken and BBQ sauce in a medium
1/2 tsp ground coriander and 1/4 cup water then
To make the chicken and salad: In a small bowl, add
Combine all ingredients except chicken and salad greens in large bowl. Mix well. Stir in chicken. Refrigerate at least 1 hour. Serve on salad greens.
Trim ends off and cut zucchini crosswise into 1-inch slices. Trim ends off stems of mushrooms.
In plastic food storage bag, place zucchini and mushrooms.
Cut boned chicken into 1 1/4-inch chunks.
Add chicken and salad dressing to vegetables in bag. Seal; shake carefully to coat mixture with dressing.
Refrigerate 1 hour to marinate.
Meanwhile, soak 8 (12-inch) bamboo skewers in water.
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
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.
Place the chicken into a large pot. Cover with water and bring to
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.
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.
Combine first 4 ingredients in a large, self-closing plastic bag or glass dish.
Cut chicken into 1 1/2-inch cubes.
Add to marinade; toss to coat.
Refrigerate 1 to 2 hours.
Remove chicken from marinade; discard marinade.
Spear chicken and vegetables on metal skewers.
Lightly sprinkle chicken and vegetables with Grill-Mates seasonings.
Preheat grill or broiler.
Grill skewers 10 to 15 minutes, turning frequently.
Makes 6 servings.
dd; chicken, water, salt and pepper.
Cook chicken until tender, remove chicken, cool
ith pepper and 1/4 teaspoon of salt. Season chicken to coat
Saute onions in butter. Heat broth and undiluted soups. Pour over corn bread crumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half of the dressing in a greased 9 x 10-inch casserole. Add chicken and pour the other half of the dressing over chicken. Bake at 350\u00b0 for 50 to 60 minutes.