t room temperature.
For Chicken -- in a bowl place 1
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
eep warm.
Stir fry chicken or pork in oil in
Saute onion in 1/2 stick butter.
Low boil onion, soups and chiles.
Line 9 x 13 x 2-inch pan with 1/2 of tortillas.
Pour half of soup mixture over tortillas.
Layer half of chicken and then cheese.
Repeat.
Bake at 350\u00b0 for 30 minutes.
Serve with jalapenos.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place garlic powder in a bowl. Dip each chicken piece into the garlic powder.
Wrap each piece of bacon around a chicken bite. Arrange on the baking sheet so they're not touching.
Bake in the preheated oven until bacon turns crispy, 25 to 30 minutes. Turn the pieces after 15 minutes.
Cut tortillas into bite sized pieces.
Saute onion lightly. Add chicken, soup, sour cream, salt, pepper, cumin, coriander and jalapenos.
Melt butter; blend in flour.
Add milk, chicken broth or half and half.
Cook until thick.
Add the chicken mixture (chicken, peas, pimientos and mushrooms); season to taste with salt and pepper.
Pour into a large shallow baking dish.
Cover top with 1 1/2 inch baking powder biscuits, press a slice of stuffed olive in center of each and bake at 450\u00b0 for 12 to 18 minutes or until biscuits are done.
Marinate chicken nuggets in marinade of eggs, soy sauce, salt and pepper.
Mix well.
Set in refrigerator for 1 hour.
Mix bread crumbs with flour in a big bowl.
Then mix chicken into crumbs until chicken is coated.
Deep fry chicken nuggets in shortening until golden brown on both sides.
Put into deep pan.
Fry tortillas in hot fat until soft.
Drain on paper towel and set aside.
Dilute soup with milk or broth and add green chilies, onion and chicken (bite size pieces).
Simmer together for a few minutes.
Spoon some sauce over bottom of large casserole dish. Alternate layers of tortillas, cheese, onion, chili and chicken mixture.
Bake at 350\u00b0 to 375\u00b0 for 20 minutes.
Serves 6.
Simmer chicken, onion, carrot, herbs and water in 6-quart pot until chicken is tender.
Remove chicken.
Strain broth and return to pot.
Dice chicken (bite-size) and return to broth.
With broth boiling, add the potatoes; reduce heat until potatoes are cooked. Add the corn and cook for another 7 minutes.
Garnish bowls with parsley.
Makes 6 to 8 servings.
Heat oven to 350\u00b0.
Place chicken in lightly greased 13 x 9 x 2-inch pan or dish.
Mix chicken soup and chicken broth and pour over chicken.
Arrange mixed vegetables over this.
Mix flour and baking powder in separate bowl.
Add buttermilk and butter.
Stir to form a thin dough, pour evenly over chicken mixture.
Bake, uncovered, 1 hour or until crust rises to top and browns lightly.
Cook 3 to 4 chicken breasts in water until tender.
Mix cut up chicken, soup, sour cream and poppy seed together.
Mix Veg-All, soups and 1 1/2 cans of chicken broth (saved from cooked chicken).
Line dish with cut-up chicken (bite size pieces) and pour all other ingredients over chicken.
For crust, mix together flour, milk, water, margarine and pepper and pour over chicken.
Bake at 325\u00b0 for 45 minutes.
o 350\u00b0.
Cut chicken breasts into 1-inch triangles
Put half of crumbled crackers in bottom of casserole dish. Pour half of melted butter over crackers. Add cut up chicken (bite size). Mix soups, sour cream, pimentos, peas and chestnuts. Pour over chicken. Top with remaining crackers and butter. Cook at about 325\u00b0 to 350\u00b0 for 25 minutes until golden brown and bubbly. Serves 6 to 8 people.
Boil chicken breasts
with
carrots
and onion in small amount of water.
Set
aside
and\tsteam
chopped broccoli for about 3 minutes.
Heat
the cream of chicken soup, half can of water
and soy sauce.\tMix together the chopped chicken (bite-size
pieces), carrots,
onions
and
the\tchopped
broccoli. Arrange
in\tbaking dish and pour the hot soup over all.
Heat for 5 to 8 minutes in oven.
Serves 4 to 6.
Mix soup and sour cream.
Add Old Bay seasoning. Stir well. Mix in chicken and peas.
Spray 1 1/2-quart baking dish.
Pour mixture into dish.
Top with Stove Top crumbs.
Spray crumbs with butter spray.
Bake at 350\u00b0 for 30 minutes.