omatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about
celery, parsley and Swanson(R) Chicken Broth in a large saucepan
Place chicken, water and bouillon in a
ater, chopped onion, and frozen chicken thigh to the crock pot
br>Pour in the milk, chicken stock, Old Bay, thyme, parsley
he pan.
Stir the chicken and bacon into the potato
tir in the chicken bouillon.
Add the chicken broth and cilantro
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Saute hash browns and chicken until chicken is no longer pink; set aside.
Saute corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart
In a large resealabel plastic bag combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat.
In a large saucepan, saute chicken in oil until juices run clear.
Stir in chicken broth, onion powder, garlic powder, remaining taco season, beans. Bring to a boil, reduce heat; cover ans dimmer 5 minutes or until rice is tender.
Stir in soup, cilantro, lime juice, heat through.
In saucepan combine chicken, water, onion, carrots, garlic, bouillon granules and pepper, bring to a boil; reduce heat.
Cover and simmer 10 minutes.
Stir in potatoes; simmer, covered, about 15 minutes more or until chicken and potatoes are tender.
Remove chicken.
When cool, cut into bite size pieces.
Return to pan. Mash potatoes slightly.
Combine milk and cornstarch; add to saucepan.
Cook and stir until thickened and bubbly.
Cook and stir 2 more minutes.
May sprinkle with chives.
Makes 4 servings.