ven to 400.
Mix chicken, bell pepper, onion and 1
Preheat oven at 350 degrees.
Finely dice cooked chicken, steamed broccoli and velvetta cheese.
Place in pre-made pie shell.
In separate bowl wisk eggs, cream, salt and pepper.
Pour into pie shell over chicken/broccoli mixture.
Bake for 35-45 minutes or until quiche is set.
Serve hot.
Preparation time does not include cooking chicken or steaming broccoli.
mooth.
Stir together cooked chicken, Swiss cheese, Monterey Jack cheese
For the Quiche, break off the woody ends
killet.
Add the chopped chicken pieces and season with 1
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.
Put chicken in bottom of pie shell.
Lay cheese slices on top of chicken.
Beat together remaining ingredients and pour over chicken and cheese.
Bake at 350\u00b0 for 35 to 40 minutes.
egrees F.
Rub the chicken with the olive oil, salt
Prepare broccoli per package.
Drain well.
Place in bottom of pie shell.
Next, layer chicken, Swiss and Cheddar.
f lightly greased 10-inch quiche dish or pie plate to
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.
Cook and drain vegetables (mixed vegetables may be used). Butter a large pie plate.
Sprinkle a little of cheese on bottom. Add vegetables.
Sprinkle the rest of cheese.
Blend the other ingredients for 15 seconds.
Pour over cheese.
Bake at 375\u00b0 for 20 to 25 minutes or until knife comes clean when inserted in the center of quiche.
Heat oven to 350\u00b0.
Mix rice, 2 of the egg whites and 1/4 teaspoon rosemary.
Press onto the bottom and sides of lightly greased 10-inch quiche dish or pie plate for crust.
Put chicken in unbaked crust.
Add cheese and mushrooms. Combine eggs and soup; pour over chicken mixture.
Bake 1 hour at 350\u00b0.
Beat eggs until creamy, set aside.
Mix cornstarch, salt and pepper in bowl.
Slowly stir in chicken broth until smooth, then beat this mixture slowly into beaten eggs.
Stir in cheese, green pepper and chicken.
Pour into deep-dish pie crust.
Bake 15 minutes at 425\u00b0, then reduce heat to 325\u00b0 and bake 30 minutes more. Serves 6
minutes. Finally, stir in chicken, salt, nutmeg and pepper and
ver med-high heat. Add chicken and onion cook until onion
Spray pan with non-stick spray.
Layer in the following order:
chicken, vegetable(s), cheese.
Pour batter over this. Cook for about 45 minutes at 350\u00b0.
Heat oven to 425\u00b0.
Prepare pastry. Sprinkle chicken, asparagus, onion and cheese (in that order) in pastry lined pie plate. Beat eggs slightly. Beat in remaining ingredients.
Pour into pie plate. Bake, uncovered, 15 minutes. Reduce oven temperature to 325\u00b0.
Bake until knife inserted comes out clean, about 30 minutes longer.
Let stand 10 minutes before cutting. Serves 6.