a bowl. Many Vietnamese Chicken recipes usually require a short time
rom a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Fillet the chicken breast into two pieces of equal size. (This is easier if the chicken breast is partially frozen).
Mix the vinegar, lemon juice, oil, pepper and oregano. Marinate the chicken in the mixture for 1 hour (or more).
Saute the chicken over medium-high heat, 10 minutes on each side.
Sprinkle feta over each fillet.
Place chicken breast halves or pieces in a large baking dish. Combine remaining ingredients and stir with wire whisk.
Pour orange juice mixture over chicken.
Bake 35 minutes at 350\u00b0.
Stir sauce before serving.
Good with rice or noodles.
Serves 5 to 6.
Pull all chicken meat from bone and cut
Preheat oven to 350\u00b0.
Boil chicken breasts and save broth. Cut up chicken into bite-size pieces.
In 13 x 9 x 2-inch baking dish, layer 1/2 of stuffing mix that has been mixed with melted butter.
Next, layer 1/2 of chicken.
Mix 3/4 cup of broth to cream of chicken soup and pour this over 1st layer.
Next, layer remainder of chicken, then mix 3/4 cup of broth to cream of mushroom soup and pour over top, then layer remaining stuffing. Bake at 350\u00b0 for approximately 1 hour.
Roll chicken in flour to coat.
Soak rice in 3 cups of water for 1 hr in rice pot, then cook rice.
Brown, rinse, and drain ground beef - return to pot.
Season ground beef.
Sautee onions, celery, and garlic with seasoned ground beef.
Add mushrooms, cream of mushroom soup, cream of chicken soup, and 1/4 cup of water to pot - mix well.
Add rice to the pot - fold in (don't stir or you will break up the rice).
Place rice mixture in casserole dish.
Bake at 325 (convect) for 45 min
If you don't have a convection oven - bake at 325 for 1 hour.
o the water and add chicken. Boil chicken until cooked through. They
Cut chicken in half, lengthwise, using a
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
edium-high heat the cubed chicken meat; add some water (1
Put soups in your crockpot. Add broth or water or a combination of the two, the seasoning packet from the box of rice and all of the carrots. Stir to mix everything up.
Add the rice and mix again.
Layer chicken on top. (If there are big pieces of fat on the chicken, trim them off.).
Cover an cook on LO heat 5-1/2 hours.
Place raw chicken in skillet with 1 1/2 cups water.
Bring to boil.
Reduce heat. Cover and simmer 12 to 15 minutes, until done. Drain.
Heat butter; add flour.
When thick, add cream, pimentos, salt, pepper, parsley and Tabasco sauce.
Add chicken and brandy and heat.
Stir constantly just to boil.
Serve over rice or noodles. (Yummy Pam.) Great as a light lunch.
Take the skin off chicken breasts, debone or use boneless chicken, cut into stirps or chunks and place in large casserole dish.
Stir in cream of chicken soup and 1/2 can of water.
Bake at 350\u00b0 for about 1 hour.
Make up stuffing per instructions (I use only 1/2 of the envelope of spices).
Take chicken out of oven when done.
Spoon in cooked Stove Top stuffing, mix thoroughly, put back in oven for about 30 minutes or until brown.
Stew chicken. Remove all bones, skin and fat.
Cut up.
Grease casserole dish.
Mix together beans, water chestnuts and almonds. Combine soup, mayonnaise, curry and lemon juice to make a sauce. Stir together and heat slightly.
Put chicken mixture in dish. Pour heated
sauce over chicken mixture and top with crushed potato chips.
Bake at 350\u00b0 for about 30 minutes.
Serves 8.
Wash and dry chicken breasts; place in 9 x 13-inch baking dish. Combine other ingredients; pour over chicken.
Cover; refrigerate 2 hours, basting occasionally.
Drain, reserving liquid.
Broil chicken until crisp and brown; turn to brown on second side. Meanwhile, heat marinade to serve hot over broiled chicken.
Yield: 6 servings.
Preheat oven to 350\u00b0.
Mix all ingredients, except chicken and parsley.
Place chicken in a shallow pan.
Pour mixture over chicken pieces.
Bake for about 50 minutes, until chicken is tender.
Baste several times with liquid in pan during baking. Garnish with parsley.
Combine chicken, mixed vegetables and cream of chicken soup in a medium bowl.
Place 1 pie crust into pie baking dish.
Trim excess crust even with pan edge.
Add filling.
Top with second crust.
Press firmly along edge to hold crust when trimming.
Trim top crust even with bottom crust.
Flute edge.
Cut slits in top crust.
Bake at 350\u00b0 for 35 to 40 minutes until pie crust is golden brown.
Let stand 5 minutes before serving.