Unroll crescent rolls - separate.
On a round cookie sheet place unrolled rolls in the shape of a ring - wide part in center - overlapping, small points to the outside.
Fill with chicken mixture.
Fold point back over chicken mixture making a wreath. Brush with egg white.
Bake at 375\u00b0 for 20 to 25 minutes.
Serves 8 to 10.
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
Preheat oven to 350 degrees. Mix all ingredients except crescent rolls. Arrange crescent rolls in a circle with the bases overlapping in the middle and the pointed ends outward. Put the mixture in the base part and fold the points inward. Bake about 25 to 30 minutes or until golden brown. You can substitute boiled, cut up chicken and slivered almonds for canned chicken and water chestnuts.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Preheat oven to 350.
Saute chicken, bell peppers and onion. Place crescent rolls in a ring on a large round baking stone. with pointed ends facing right overlapping each other.
Add cheese to items being saute and let melt.
Then place meat mixture in center or rolls and wrap end of each roll until the circle is complete. Bake in the oven until the roll are golden brown, about 10 minutes. Use remaining ingredients as a garnish.
Boil chicken breast until done and chop.
Drain thawed spinach and squeeze out water.
Mix all ingredients together except crescent rolls.
Arrange crescent triangles in a circle with wide ends overlapping
Spoon mixture evenly onto widest end of each triangle. bring outside points of triangles up over filling and tuck under.
Bake in a 350 degree oven for 20-25 minutes.
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.
resh.
Meat Prep: Cut chicken into bite sized pieces.