All vegetables, fish, chicken and beef are optional. Sometimes
Mix water and onion soup mix thoroughly and pour over chicken which has been placed in glass bowl large enough to accommodate chicken.
Turn chicken until mix thoroughly coats chicken. Marinate, covered, in refrigerator, turning occasionally for at least 6 hours (12 hours preferred).
Coat chicken with egg, dip into bread crumbs and fry very quickly in hot oil.
Drain on paper towels.
Great for party fare.
Chop chicken into cubes.
Thaw party shells.
Place on cookie sheet and bake in 350\u00b0 oven until lightly brown.
Mix all ingredients and fill shells.
Sprinkle more cheese on each shell. Return to oven and heat until cheese melts.
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
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.
Boil chicken until done but do not overcook.
Drain; set aside.
In frying pan, add oil, garlic and ginger.
Saute 1 1/2 minutes.
Add chicken; continue to saute over low heat 2 to 3 minutes longer.
Add sugar and soy sauce.
Mix well.
Simmer 45 minutes to 1 hour or until thick.
Combine chicken, hot sauce and water in medium saucepan; cook on medium heat 5 minute or until heated through, stirring occasionally.
While chicken is heating, mix mayo and dressing in small bowl. Stir in celery and blue cheese.
Spoon chicken mixture onto bottom halves of buns; cover with Cheddar cheese, celery/dressing mixture and tops of buns.