inutes; drain.
Prepare the pastry, adding the chives or green
recooked rotisserie style chicken).
Rub the chicken with the salt
Prepare Dill Pastry.
Heat oven to 400\
Add filling to the pastry strips; roll pastry closed around the filling
Boil a whole chicken in 4 quarts of seasoned water (salt and pepper).
Remove fully cooked chicken; allow to cool, then debone. Remove approximately 2 to 3 cups of broth to make Pastry (Pastry recipe follows).
Reserve remaining broth to cook the Pastry.
egrees F.
Place the chicken breasts on a baking sheet
Make pastry and cut 1/2-inch bigger than casserole.
Place chicken and vegetables in a dish.
Make sauce by melting butter; add flour.
Blend thoroughly, slowly add chicken stock, salt and pepper; stir well until mixed and thick.
Pour over vegetables and chicken.
Cover with pastry.
Bake at 425\u00b0 for 45 to 50 minutes.
Thaw puff pastry for 30 minutes at room
nto oil.
Wash the chicken thoroughly; pat dry with paper
Stir Parmesan cheese into Cream Puff Pastry.
Spoon mixture into decorating bag fitted with a No. 5 or 6B large, fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400\u00b0 for 20 minutes, or until golden brown.
Cool away from drafts.
egetables are sauteing, skin the chicken, pull the meat off the
Place prepared chicken, vegetables and seasonings in a large soup kettle.
Cover with hot water.
Cover.
Bring to a boil.
Turn down to medium low; simmer slowly for 1 to 1 1/2 hours.
May have to add 1 more cup water.
Remove chicken from broth.
Drain broth back in pan.
Place chicken on a plate.
Put in fridge to cool. Remove skin after cool.
Remove meat from bones and return to broth.
Bring to boil again.
Add noodles.
Turn to simmer until noodles are tender.
Add 1 tablespoon parsley flakes.
Enjoy!
inutes, then add the vegetarian chicken-style pieces. Cook until vegetarian
alks), then place the chicken fillets on top of
trainer.
To make the chicken wings, remove the tips from
Pour the marinade over the chicken, in a shallow oven-safe
Place chicken, onions and vegetables in a 2-quart casserole dish.
Melt butter in saucepan.
Add flour and blend thoroughly. Add chicken stock slowly and salt.
Cook until mixture thickens, stirring constantly.
Pour over chicken mixture.
Remove boiled chicken from bones; cool.
Put back in stock. Bring to boil.
Cook together until noodles are done.
Beat eggs until fluffy, combine with milk and cheese to hot chicken and noodle mixture.
Season with salt and pepper to taste.
Saute bread cubes in margarine.
Add to casserole leaving some bread cubes for top.
Pour into casserole dish sprayed with Pam.
Bake until brown or firm, about 1/2 hour at 350\u00b0.
Boil chicken, reserving broth.
Melt butter in a skillet.
Add flour and make a paste.
Slowly add cream and enough broth for thin gravy consistency.
Pepper and salt to taste and simmer.
Cut up chicken and add veggies to a 13 x 9-inch casserole.
Pour gravy over chicken and veggies.
Cover with dough.
Bake uncovered at 350\u00b0 for 35 to 45 minutes or until top is lightly browned.
Heat butter over low heat until melted.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in chicken and frozen vegetables. Reserve.
Prepare Pastry (recipe follows).