NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
Flour the chicken pieces and place them in
Boil chicken for 1/2 to 1 hour and debone.
Sprinkle bread crumbs in square pan.
Add cooked broccoli and then spread chicken on top of broccoli.
Mix 1 can of creamed chicken soup and 1/3 cup mayonnaise together.
Smooth over top of chicken.
Spread orange Cheddar cheese (grated) on top.
Then sprinkle bread crumbs and top with some paprika.
Bake at 350\u00b0 for 1/2 hour to 45 minutes, one hour after freezer/refrigerator.
Saute green pepper and onion in butter until tender.
Stir in soup, milk and seasoned salt.
Add nuts, chicken and carrots. Heat thoroughly.
Add parsley.
Just before serving, put a few cashew nuts in center of creamed chicken.
Serve with rice or noodles.
Yields 6 servings.
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
Boil chicken 20 to 30 minutes; drain.
Prepare soup with milk; add chicken.
Prepare pastry shells according to directions. Spoon creamed chicken over pastry shells.
Instructions for cornbread: Preheat oven to 425F and grease an 8\" square pan.
Mix cornmeal ingredients together until smooth.
Turn into prepared pan.
Bake 20 to 25 minutes, or until done.
For the chicken, melt butter in saucepan; combine with flour, nutmeg, salt & pepper.
Stir in broth; add milk & cook until thick.
Add chicken.
Serve over squares of corn bread.
Cook chicken and remove from bones.
Cook broccoli.
Lay slices (pieces) of meat in baking dish.
Lay broccoli over meat. Mix creamed chicken soup and mayonnaise.
Pour over broccoli. Sprinkle with curry powder and lemon juice.
Sprinkle with grated sharp cheese.
Bake at 350\u00b0 for 35 to 45 minutes.
a bowl. Many Vietnamese Chicken recipes usually require a short time
br>Combine cooked onion, soup, chicken, milk, pimiento, and mayo in
Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
Dump in chicken and stir. Cook for one minute.
Stir in the soup and mushrooms. Simmer for 10 minutes.
Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.
Melt butter in small heavy pan over low heat. Stir in flour and blend well. Add milk and stir until smooth.
Cook over low heat until mixture begins to thicken then add chicken and potatoes and stir for about 2 to 3 minutes more or until heated through.
Add cheese and stir until melted.
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.
Preheat oven to 350\u00b0.
Place 6 boned chicken breasts in a shallow baking dish. Combine and pour over chicken 1 cup canned creamed mushroom soup, 1 cup cultured sour cream and 1/2 cup chopped mushrooms.
Sprinkle with paprika.
Bake, uncovered, about 1 hour.
Delicious and easy.
Best served with rice.
Cook whole chicken.
Remove from broth.
Bone chicken and cut into small pieces.
Cook 1 large package of spaghetti in chicken broth.
Add 2 chicken bouillon cubes and pepper.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Mix salt, pepper & paprika. Rub into surface of chicken, using it all. Place chicken in crockpot. Alternate layers of chicken, bouillion granules, mushrooms and onions. Pour chicken soup mixture over chicken. Do not stir. Cover & cook on high for 2 1/2 to 3 hours or on low 5-6 hours until chicken is tender.
Melt oleo.
Blend in flour, salt and pepper.
Cook over low heat until blended.
Turn heat up some and stir in chicken broth and milk.
Bring to a boil and stir constantly until thick (about 1 minute).
Stir in chicken.
Serve over hot biscuits or hot corn bread.
(May boil chicken breast with skin on for the broth and chicken.)
Cut each chicken breast in half. Beat egg
boil chicken.
debone chicken saving broth.
put in bottom of 9x13 dish.
add some broth with cornstarch added.
add cream of chicken soup.
salt and pepper and celery salt.
mix remaining ingredients into biscuit dough.
the dough will be stick drop by spoonfuls onto sauce i needed to add a little more flour because i used huge egg ,darlene had banties ,so had smaller eggs.
add to top of chicken.
this overflowed for me so put pan under.
bake at 400 degrees until biscuits are brown about 30 minutes.