Cook the onion and crushed garlic gently in the butter until soft but not browned.
Add tomato puree, curry powder, lemon juice and jam.
Heat gently, stirring, until the jam melts.
Puree in a blender and allow to cool.
Stir in the mayonnaise, mixing well, and then carefully add the chicken, cucumber and half of the nuts.
Sprinkle the remaining nuts over the top.
Note: I'm not keen on peanuts so leave them out. I also add black pepper.
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.
Mix chicken, mayonnaise, onion, celery and salt together.
Set aside.
Mix broth, oleo and dressing together.
Spray a 9 x 13-inch Pyrex pan with Pam; put half of dressing in bottom of pan. Place chicken mixture on top.
Put remaining dressing on top. Beat eggs and milk together and pour over casserole.
Cover and refrigerate overnight.
Take out of refrigerator 1 hour before baking; spread soup on top.
Bake at 375\u00b0 for 40 minutes.
Take out, sprinkle with cheese and return to oven for 10 minutes.
Cook chicken and break apart.
Combine chicken, mayonnaise, water chestnuts, soup and celery.
Mix well.
Place in casserole dish then put on stuffing mix and spread all over the top.
Pour melted butter or margarine over casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
ogether the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup
Bring water, rice, and chicken bouillon to a boil in
In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
Mix until well coated and season to taste with salt and pepper.
Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
Top each with 2 lettuce leaves and roll up, folding in ends.
Melt margarine and saute celery and onion; blend with stuffing mix and broth.
Set aside.
Mix chicken, mayonnaise, salt and pepper (just a touch).
Layer half of stuffing mix in an 8 x 12-inch pan.
Top with all of chicken mix and then the remaining stuffing mix.
Mix eggs with milk and pour evenly over the chicken mix.
Refrigerate overnight.
One-half hour before baking, spread mushroom soup over casserole.
Sprinkle with cheese and paprika. Bake at 350\u00b0 for 45 minutes.
Serves 12.
In a bowl, combine apples, chicken, mayonnaise, pepper, pimento, rosemary and lemon pepper.
Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.
Garnish with alfalfa sprouts if desired.
Boil chicken until tender.
Cook broccoli until soft.
Blend mayonnaise, lemon juice, soups and curry powder.
In 9 x 13-inch baking dish, layer broccoli, chicken, mayonnaise mixture, croutons, butter and cheese.
Bake at 325\u00b0 for about 25 minutes.
Mix together chicken, mayonnaise, onion and celery and set aside.
Mix together 2 eggs, broth, butter and stuffing mix.
In a casserole dish, put one layer of stuffing mix and then the chicken mixture and top with remaining stuffing mixture.
Beat together eggs and milk and pour over top.
Cover and refrigerate overnight. When ready to cook, add cream of chicken soup over top and cook at 350 degrees for 45 minutes.
Sprinkle with paprika to add color.
Dissolve gelatin in boiling stock.
When cool, add mayonnaise to stock.
Mix remaining ingredients with mayonnaise mixture. Pour in large casserole dish and refrigerate overnight.
Cut in squares and serve.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Mix cilantro, diced chicken, mayonnaise, and 1/2 cup mozzarella cheese in a bowl; fill pepper halves with chicken mixture. Sprinkle remaining 1/2 cup of mozzarella cheese over peppers and arrange on prepared baking sheet.
Bake in the preheated oven until cheese is melted and filling is heated through, 8 to 10 minutes. Top each pepper with 1 tablespoon sour cream before serving.
heat oven to 400*F.
in a bowl mix chicken, mayonnaise, 3 tablespoons butter, mustard and cayenne pepper.
taste for salt, add if needed.
spread into a 9\"inch pie pan.
in a separate bowl, mix bread crumbs, parsley and 2 tablespoons of butter.
sprinkle over chicken mixture.
bake for 20 to 25 minutes, or until golden brown and heated through.
Serve while still hot.
large pot, combine the chicken, stock, white wine, bay leaf
Steam broccoli florets. Cook chicken breasts (3 to 4). Add cream of chicken, cream of mushroom and chicken, mayonnaise, lemon juice, sharp Cheddar and melted butter. Add cut, pieced or pulled cooked chicken. Mix all together. Put in casserole dish. Spread Pepperidge Farm seasoning on top, then top with sliced almonds. Bake at 350\u00b0, covered, for 30 minutes, then remove cover and brown top.
Grease a 9 x 12-inch cake pan.
Cut off bread crusts.
Layer 1/2 of the bread (cover the entire bottom of pan), chicken, mayonnaise, cheese and then cover with the other half of the bread.
Beat together the eggs, milk and salt.
Pour over the layers.
Cover the pan tightly with foil.
Refrigerate all day or overnight.
Just before baking, spread with soup and mushrooms. Bake, uncovered, 1 hour at 300\u00b0 to 325\u00b0.