Prepare pizza crust -- Recipe #236785.
To bake on the grill (my personal favorite) see Recipe #322248.
To bake in oven:
Preheat oven AND pizza stone at 425\u00b0F for one hour.
Spread BBQ sauce on pizza dough.
Top with diced chicken breast and jalapenos.
Arrange onions on top.
Sprinkle cilantro over pizza.
Cover with grated mozzarella.
Place in preheat oven and bake for 12-15 minutes until golden brown.
REPARE BOTTOM CRUST: Using roll-out refrigerated pie crust, unroll crust into lightly
00b0F, depending on the pizza crust recipe you're using. (If using
ie crust to come to room temperature.
Meanwhile, combine chicken broth
onion, chicken, italian seasoning and garlic powder.
Roll out crust and
e-sealable plastic bag. Add Chicken and seal. Place bag into
lso use your own pie crust recipe with about the same amount
Blend milk, flour and soup and pour into saucepan.
Add coarsely chopped chicken, peas and carrots, onion, salt and butter.
Heat to boiling, stirring constantly.
Pour into pastry lined pan.
Sprinkle top very lightly with thyme.
Cover with top crust; cut slits for steam to escape.
Bake at 400\u00b0 for 30 to 40 minutes or until nicely browned and filling begins to bubble through slits in crust.
Mix together all ingredients except bread crumbs and margarine.
Put into Mother's \"Yeast-Riz\" Crust (recipe follows). Blend bread crumbs and margarine.
Sprinkle over the chicken mixture in crust.
Cook chicken.
Add celery and onions (makes good stock).
Melt butter in saucepan.
Add flour and stir to a smooth paste.
Add chicken stock and milk gradually.
Cook until thickened, stirring constantly.
Season with salt and pepper to taste.
Turn into baking dish.
Add sliced, boiled eggs.
While still hot, cover with biscuits made very light and cut into desired shapes.
Bake 15 to 20 minutes in hot oven at 375\u00b0 to 400\u00b0.
Roll out pie crust.
Cut into squares.
Mix chicken with 1/2 the soup.
Put filling in each square; fold over and seal.
Prick top with a fork.
Bake at 425\u00b0 for 10 to 12 minutes.
Use remaining sauce for on top when served.
owl, dilute the cream of chicken soup with the remaining broth
Cut chicken into pieces.
Put chicken in a pot.
Cover chicken with water.
Add several pieces of fatback.
Add desired salt and pepper to stock.
Add one stick of butter.
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 and pour in a large greased casserole dish.
Cover with crust (recipe follows).
Preheat oven to 425\u00b0.
Melt butter.
Add onions and celery; cook until soft.
Add mushrooms; cook 3 minutes.
Stir in flour; cook 1 minute.
Stir in chicken broth and milk; cook until thickened.
Add peas and seasoning; set aside.
Cook carrots in 1 cup water for 5 minutes.
Drain and add with chicken to sauce. Spoon into a 12 x 9-inch baking dish.
Top with \"Corn Bread Crust\" (recipe in book).
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Prepare Graham Cracker Crust in 13 x 9-inch pan. (Double Graham Cracker Crust recipe.) Place Pet milk in freezer for 3 hours. Prepare lemon jello with hot water; set aside.
Beat cream cheese with sugar and lemon juice. Beat milk until fairly thick. Add cheese mixture to jello, then fold in the Pet milk. Pour over Graham Cracker Crust. Chill.