75 degrees.
Put the chicken, celery, water chestnuts, soup, mayonnaise
Pull chicken off bones.
Place on wide end of croissant and roll up to small end.
Bend ends and place in casserole dish.
Grill breasts over medium coals till cooked through.
Saute mushrooms in small amount of butter.
Shortly before taking breasts off grill top with mushroom and swiss cheese long enough to melt cheese.
Spread mayo and your favorite mustard on croissant and add chicken breasts topped with alfalfa sprouts.
Awesome!
Arrange half of the croissant cubes in an ungreased square 8 x 8 baking dish.
Sprinkle with 1/2 cup of the cheese, all of the chicken and onions.
Arrange remaining croissants over the top.
Beat milk, eggs, mustard and salt.
pour over casserole.
Cover and refrigerate at least 2 hours, but no more than 24 hours.
Bake uncovered at 325\u00b0F for 1 to 1 1/4 hours, or until tests clean.
Sprinkle with remaining 1/2 cup cheese.
Bake 2 minutes more, or until cheese melts.
Serve immediately.
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
Mix all ingredients together. Fill sliced fresh croissants. Enjoy!
FYI - I use the microwave to cook the chicken. I place frozen chicken breasts on a microwave safe plate and cover with plastic wrap; cook on high power for 1 minute at a time, checking for doneness. (Chicken is done when pink coloring is gone and juices run clear.).
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.
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
owl, and blend well. Add chicken breasts, and let marinate for
few Tablespoons of the chicken stock. Stir until thickened, set
Pound chicken breasts flat and place in
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.