a bowl. Many Vietnamese Chicken recipes usually require a short time
In a bowl combine all ingredients together (except the chicken and salt) mix until well combined.
Place the chicken in a shallow glass dish and pour the marinade over the chicken; toss to coat.
Cover and refrigerate for 24 hours (turning occasionally).
Prepare the grill.
Thread the chicken onto wooden pre-soaked skewers.
Sprinkle lightly with salt.
Grill (or broil) the skewers for about 5-7 minutes or until done.
Serve hot.
Delicious.
about 3 minutes. Stir in chicken, 1/2 cup of picante
roth to flavor).
Add chicken. Cover and simmer over medium
Place 2-3 large boneless chicken breasts in a large stock
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.
Put chicken in pot with water and
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
is recipe calls for poached chicken breasts, but I like to
Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.
Mix boneless and sliced/cubed chicken pieces with chopped garlic, salt,
rom heat and whisk in chicken broth and milk.
Bring
the night before cooking the chicken,put it in a zip
Mix chicken with the 2 cans of soup and broth and place in a 9 x 13-inch dish.
Crush crackers and brown in margarine.
Place on top of chicken mixture.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Layer chicken in bottom of a large oblong Pyrex dish (baking). Heat celery soup (no water), 1/2 stick butter and 1 cup chicken broth together.
Pour over cubed chicken; add 1 package frozen vegetables (cauliflower, broccoli and carrot mixture).
Mix Bisquick and milk.
Will be thin.
Pour over all.
Bake at 325\u00b0 or 350\u00b0 for 1 hour.
Serves 8.
Melt and pour 1 stick margarine in bottom of 9 x 13-inch baking dish.
Place all chicken on top of butter.
Spread
cream of chicken soup, then spread cream of celery soup.
Pour milk over mixture. Pour broth over mixture.
Put stuffing mix on top. Melt remaining stick of margarine and pour over top.
Bake at 350\u00b0 for 30 to 45 minutes.
Lay chicken in dish.
Put cheese on top of chicken.
Pour soup mixture all over chicken and cheese, then put 2 cups of bread stuffing on top, then 1/2 cup oleo on top.
Bake at 350\u00b0 for 1 hour and 15 minutes.
(Do not cover.)
Boil and bone chicken and place in bottom of large casserole dish.
Mix soup and milk well; pour over chicken.
Spread dry dressing mix over this mixture.
Melt margarine and add to broth. Pour over the preceding mixture and bake at 350\u00b0 for 25 to 30 minutes.
er serving and is just delicious!).
Bake at 400\u00b0F
Cut chicken breasts in two and place in 9 x 13-inch pan. Place a slice of cheese over each 1/2 breast.
Mix soup with wine and pour over chicken.
Smother chicken with crumbs.
Melt butter and drizzle over the top of the crumbs.
Bake, uncovered, for 2 hours at 325\u00b0.
Serves 12.