ith cooking spray and cook chicken until juices run clear and
Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
Chop chicken up into small bite-size pieces.
Cook Rotini as directed on box.
Cook vegetables until tender then drain.
In large sauce pan blend together soup, milk and cheese stir until melted.
Add in the chicken pasta and vegetables.
Pour into Pam sprayed 9x13-inch baking pan.
Cover with foil.
Bake 35-45 minutes at 350\u00b0F.
y half.
Add the chicken stock and bring to a
Heat oven to 400 degrees. Mix chicken, cheese sauce and veggies in a 9 inch square pan.
Mix Bisquick, Parmesan and butter with a fork until crumbly. Stir in the egg and sprinkle the mixture over the chicken mixture.
Bake uncovered about 20 minutes or until topping is golden brown.
Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
Season with black pepper if desired.
Pour over the cooked pasta.
Stir in the chicken; mix well to combine.
Ladle the mixture into bowl and top with Parmesan cheese if desired.
Place chicken in greased baking dish.
Salt and pepper to taste.
Place sliced onion and pepper on top of chicken.
Seal pan with foil.
Bake at 350 degrees for 30 - 45 minutes or until chicken is done.
Remove foil, place one slice of cheese on each chicken breast.
Reseal foil and let everything sit (not in oven) for a few minutes, until cheese is melted.
our.
Crumble the ground chicken in a saucepan. Cook until
igh heat.
Set out chicken and cheese for quick access
In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
Stir in water and bring to a boil. Add spaghetti and cook until tender.
Add remaining ingredients. Cook until Velveeta is completely melted.
ntil melted.
Drain the pasta well and add to the
tir 1 cup soup mixture, chicken and cheese in a large
Melt butter in skillet. Brown and cook chicken strips in butter until done. Add water, soup and mushrooms. Mix well. Add broccoli and cook until broccoli is done to taste. Serve with white or wild rice.
Heat oven to 400\u00b0. Mix chicken, pasta sauce and vegetables. Pour into greased square pan. Mix Bisquick, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture. Bake, uncovered, 20 to 22 minutes or until topping is light golden brown. Serves 6.
Melt butter in skillet.
Add chicken, onions and garlic and sautee until chicken is browned.
Remove chicken from pan and set aside.
Add chicken broth, tomatoes, broccoli and pepper.
Cook till tender.
Add chicken and simmer another 2-3 minutes.
Stir in cream cheese until melted.
Add cooked pasta and toss.
set aside.
Season the chicken breast with seasoned salt and
Boil chicken, bone it and cube meat.
Boil broth in saucepan, stir in flour to thicken, add cheese and let melt.
Add noodles and chicken.
Pour into casserole.
Put buttered bread crumbs on top.
Pour evaporated milk over top.
Bake at 350\u00b0 for 30- minutes.
(May be made ahead and baked when ready.)
Preheat oven to 400\u00b0F
Prepare stuffing mix as directed on package; set aside.
Mix chicken and broccoli in 13x9-inch baking dish.
Stir in soup, milk and cheese; top with the prepared stuffing.
Bake 30 minute or until heated through.
Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
nother wide, shallow bowl. Dredge chicken breasts one at a time
pray; SHRED or dice rotisserie chicken removed from from bones to