ver low heat or until chicken and vegetables are tender.
Saute onions, pepper, and olives in oleo.
Add soup, Rotel, Velveeta, and chicken.
Mix with vermicelli.
Bake in large casserole dish (I spray mine with Pam to ensure it's easier to clean) at 350\u00b0 until hot and bubbly.
Boil the chicken for one hour.\tCool.
Melt cheese, Boil noodles until tender.
Tear chicken into pieces.
Mix cheese, noodles, rotel and chicken together.
Put into casserole dish and bake at 350\u00b0 for about 30 minutes.
ven to 375.
Dice chicken into small bite size cubes
Season chicken breasts with garlic powder, seasoned salt and pepper.
Brown chicken in butter while cooking Ramen noodles, reserve the seasoning packet for later.
Cut chicken into bite sized pieces.
Place in small casserole dish that has been lightly greased.
Drain noodles then add to chicken.
Add remaining ingredients then sprinkle seasoning packet from Ramen noodles stir well.
Bake at 350 degrees until heated through and cheese is completely melted.
Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
Boil chicken, remove from water and set aside.
Cook pasta in chicken broth.
Cut chicken into bite-sized pieces.
Saute garlic, celery, onion and bell pepper in butter until tender.
Add tomatoes, mushrooms, soup and cheese to sauteed vegetables and stir until cheese is melted.
Add chicken, pasta and peas.
Mix well and pour into a 13 x 9 casserole.
Bake 40 minutes at 350 degrees.
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.
In bowl, combine cooked and shredded chicken, Rotel tomato/green chilies, soups and onion. Set aside.
Layer bottom of greased 9x13 baking dish with tortillas (however many it takes). You may need to cut tortillas, but they don't have to fit perfectly.
Spread half the chicken mixture on top of tortillas.
Cover with 1 cup cheddar cheese.
Repeat layers - tortillas, chicken mixture, cheese.
Bake, uncovered at 350 for 30 minutes.
Boil chicken. Remove chicken from broth. Break vermicelli into
hred or cube the leftover chicken.
In a large skillet
Simmer chicken in lightly salted water until tender, about 45 to 60 minutes.
Remove chicken and skim fat.
Cook vermicelli in broth, drain and set aside.
Reserve broth.
Heat the last five items in pan.
Place chicken in greased pan.
Place doritoes on top.
Pour sauce over all and bake at 350 degrees for 30 minutes.
Boil and debone the chicken.
Set aside.
Preheat oven to 350 degrees.
Melt margarine in a large skillet.
Add the onions, peppers, and celery.
Saute until onions are translucent.
Add the tomatoes, peas, mushrooms, onions, and worcestershire sauce to the onion mixture.
When this begins to simmer, add the deboned chicken, cooked vermicelli and cheese.
Mix well.
Pour in a lightly greased 9x13\" casserole.
Top with crackers.
Bake at 350 degrees for 30 minutes or until casserole is bubbly.
Melt cheese and Ro-tel together.
Then add chicken and cumin.
Mix together until hot and serve with tortilla chips.
You can also buy southwest seasoned cooked chicken in the meat department that is easy but just a little more expensive.
You can also make this in a crock pot and simmer all ingredients until it is hot.
egrees F.
Rub the chicken with the olive oil, salt
Cook chicken.
Remove from bone.
Cut in bite size pieces. Add tomatoes, soup and chicken broth and heat until bubbly.
In 9 x 13-inch baking dish, make a layer of Doritos, then chicken, soup mixture, then cheese.
Repeat and finish with cheese.
Bake at 350\u00b0 for 25 minutes.
Boil chicken and debone.
Save about
Boil chicken; save broth.
Debone chicken.
Saute onion and bell pepper in butter.
Add peas, mushrooms and cheese.
Stir until cheese melts.
Remove from heat and add chicken.
Boil noodles in 3 cups of chicken broth until done; do not drain noodles.
Mix noodles and chicken mixture in a casserole dish. Bake at 375\u00b0 until bubbly.
Can be frozen before baked.
Serves 6.
75\u00b0F.
Coat the chicken with the 1 teaspoon olive