Remove skin from chicken.
Boil in water until done.
Cool. Tear into bite size pieces.
Prepare chicken gravy with reserved broth.
Place chicken pieces in gravy.
Prepare rice as per directions.
Heat vegetables.
Place rice on large serving plate. Top with vegetables and chicken gravy.
In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
Beat eggs; add salt and sherry.
Set aside.
Heat oil (medium-high); saute onion until soft.
Add beaten egg mixture and scramble cook until dry and crumbly.
Add cooked rice and brown gravy.
Add soy sauce, if desired, to taste (do not add too much or rice will become sticky).
Brown coloring comes from Chinese brown gravy (purchase in Chinese section of grocery store). Secret...cook rice before frying.
In a medium size saucepan, add cooked chicken, vegetables, gravy, soy sauce and pepper to taste. Heat until hot. Serve over hot rice and top with chow mein noodles.
Place the stock and chicken into a saucepan and bring
ups.
Herbed chicken Gravy: Follow above directions, using chicken broth. stir in
5.
Thaw and Clean Chicken Breast Removing Any Excess
he cream of chicken soup and beef gravy in a slow cooker
Preheat oven to 400 degrees F (200 degrees C).
Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.
ie crust instructions.
Cut chicken breast into cubes or small
o 425\u00b0F.
Place chicken in baking dish, fill with
Sliver chicken.
Make chicken gravy mix as directed, except use
Make chicken gravy mix according to directions (microwave is easiest) and pour in crock-pot.
Or pour prepared gravy into crock-pot.
Add remaining ingredients and stir well.
Place frozen chicken in gravy.
Cover and cook on low 7 hours.
Serve over cooked egg noodles or rice.
or until done.
Boil chicken in water in a non
set oven at 400\u00b0F\r\nLayer chicken on bottom of 2L or 2 quart greased or sprayed casserole dish.
Layer vegetables over chicken.
I used package chicken gravy mix and made it on the stove and it was hot when I poured it over the vegetable and chicken.
Melt 2 tablespoons butter in 1/4 cup hot water and pour over \r\nthe 2 cups stuffing mix, mixing well so that all pieces are damp.
Spread over casserole and bake for 30 minutes if your gravy was hot, may take longer if gravy was cold; It's done when it's bubbling nicely
Mix together chicken gravy mix, Cream of Chicken Soup, onion soup, and water.
Add Chicken Breasts to crock-pot.
Pour Gravy/Soup liquid over chicken breasts.
Cover and cook on low for 5 hours.
Shred chicken with a fork.
Serve over rice, potatoes, or even noodles.
Spray inside of crock pot with cooking spray.
Rinse chicken and place in cooker.
Mix chicken gravy with water and wine.
Pour over chicken.
Cook on low approximately 6 hours.
About 1 1/2 hours before end of cooking time add carrots and onions.
When done, take chicken out and let rest on a cutting board at least 15 minutes.
Take vegetables out of gravy; strain the gravy and thicken to your preference.
Enjoy with mashed potatoes and a tossed salad!
Place chicken in the crock pot then the dry ingredients and the water.
Cook on low 7-8 hrs or high 4-5 hours
If your are using a roast, substitute dry brown gravy mix for the chicken gravy.
NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU
Saute carrots, celery and onion in small amount of chicken gravy; mix with chicken, remaining vegetables, seasonings and enough gravy to fill bottom of pie crust.
Put top crust on and tuck edges under and flute.
Cut steam holes.
Bake at 450\u00b0 for 20 to 30 minutes or until lightly browned and inside mixture is bubbly.
Heat any leftover gravy on low heat, stirring constantly, until bubbling.
Spoon over pieces of pie.