Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Drain water from canned chicken and canned tomatoes and chiles.
flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
Spead mixture over one side of tortillas as thin
or as thick as you like.
Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
Brown tortilla on one until side crispy then flip and do the same on other side.
Place tortillas on plate to cool.
Serve with LIPTON Spanish Rice mix for complete meal if desired.
o room temperature. Drain the canned chicken. Mix cream cheese, green chiles
Drain canned chicken thoroughly.
In a medium mixing bowl, beat together softened cream cheese, chicken and ranch dressing mix with a hand-held mixer until a spread texture is achieved.
Chill slightly before serving with hearty crackers.
This may also be made with a food processor.
Put the cream cheese, sour cream, canned chicken, and garlic powder into a food processor and process until smooth.
Coat a ceramic or glass baking dish with cooking spray and pour mixture into the baking dish.
Top with parmeasan cheese.
Bake for 30 minutes at 350 degrees.
Serve hot with Ritz crackers.
Mix chicken, soup and seasonings.
Place in slow-cooker on low.
Slowly add in crushed crackers as moisture appears during cooking. Usually about a sleeve from the box of Ritz will do it, sometimes more - sometimes less.
Cook on low for 2 to 4 hours or until is set to your preference.
Serve on buns.
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Cook chicken until done; debone and place meat in liquid that chicken was cooked in.
I add canned chicken broth if the liquid needs to be richer.
Cook chicken with water to cover and 2 teaspoons salt until done (or salt to taste).
Take chicken out; set aside.
Beat egg with 1/4 teaspoon of salt.
Add flour and mix quickly with a fork until batter forms very small pieces.
Add rivels slowly to boiling chicken broth.
Stir and simmer gently for 10 to 15 minutes.
Add chicken taken from the bones and serve.
Recipe for rivels may easily be doubled.
Canned chicken broth may be used in place of cooked chicken and broth.
Cut center out of rolls.
Melt margarine in saucepan.
Add bread pieces, canned chicken and chicken soup.
Fill holes with chicken mixture; spread remaining mixture across top of rolls. Bake at 400\u00b0 until brown, 10 to 15 minutes.
archment paper.
Drain the canned chicken thoroughly, getting as much moisture
Mix the canned chicken, cream cheese, shredded cheddar, blue
Preheat oven 350\u00b0.
Dice and saute the onions in olive oil or butter.
Mix onions, garlic salt, chili powder, cheese, rotel, cream of chicken soup, and drained canned chicken in a bowl and salt and pepper to taste. (Add more cheese and chili powder also, if desired.)
Grease a casserole dish and line the bottom and sides with torn up corn tortillas.
Pour the chicken mixture into dish. Top with more torn up corn tortillas and more cheese.
Bake at 350\u00b0 for 35 min.
Place chicken in a large pot, cover with water and cook until tender. Pull chicken from bone, discard bones and skin. Strain broth.
Put broth in the same pot, adding enough canned chicken broth to make 2 qt. Heat to boiling.
Add 1/2 stick margarine.
Combine cream of chicken soup, water and canned chicken in pan on stove.
Cook on low heat until ingredients are well mixed. Pour mixture into baking pan.
Open cans of biscuits; arrange on top of mixture with edges of biscuits touching each other.
Bake at 450\u00b0 for 8 to 10 minutes or until biscuits are light brown.
Heat Campbell's cream of chicken soup and add 1 can of water. Add canned chicken.
Cook noodles and drain.
Add to sauce and serve.
Serves 2.
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
re the chicken is boneless.
Chicken broth can be canned or
When boiling a chicken for a recipe, cook it
a bowl. Many Vietnamese Chicken recipes usually require a short time