ace chicken in a large roasting pan. Add onions, lemon, thyme and
.5 OUNCE CANS CHICKEN BROTH PLUS TWO
t as little as possible and continue cutting until all dough
Combine flour and pepper in a ziplock bag.
Cut chicken into bite
Place chicken in a large baking dish.
Season with salt and pepper.
Pour soup over chicken and bake at 350\u00b0 for about 2 1/2 hours.
Serve with rice or dressing.
Preheat oven to 350\u00b0.
Cook rice.
Mix soup, chicken and cheese together.
Drain rice well; toss with butter to taste.
Stir rice into soup mixture.
Put in a greased casserole dish.
Bake for 20 minutes or until cheese is bubbly.
Serve warm.
Add water or broth into instant pot. Add chicken.
Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
Use a spoon to break up the chicken.
Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.
Mix all ingredients together in roasting pan.
Place metal rack in pan.
Place chicken (either stuffed or unstuffed) in pan. Cook about 2 hours, uncovered, at 350\u00b0.
After bird is cooked, mix pan drippings with Wondra sauce and gravy flour (regular flour may be used).
Serve over dressing and/or potatoes.
ven rack in middle position and preheat oven to 450\u00b0F
il.
Clean out the chicken and rinse completely. Put the wings
Chicken Stock for Etouffee: Put chicken in water and bring to boil; add
Heat oven to 400\u00b0F.
Wisk together the salad dressing, chicken broth, honey and rosemary.
Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
Add lemons wedges.
Bake 45 to 50 minute or until chicken is done (165\u00b0F) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
Remove skin from chicken and chop or shred meat into
Preheat the oven to 350\u00b0F. Heat 2 tbsp of the oil in a frying pan and saute the zucchini for about 4 mins until lightly browned. Transfer to a plate. Add the remaining oil to the pan and saute the chicken for 3 mins with a little salt and pepper. Return the zucchini to the pan with the chicken and add the basil. Mix and heat through. Divide between 4 individual ovenproof dishes.
Mix the cheese and cracker crumbs and sprinkle on top of the chicken mixture. Bake for 30 mins.
>chicken breasts into chunks.
Sprinkle chicken with a bit of salt and
d for the gravy).
2. Cut the chicken breast into
Combine soups.
Place chicken in baking dish.
Pour mixture over chicken.
Bake at 350\u00b0 for 1 hour.
The gravy is delicious served over mashed potatoes.
Batter chicken in the flour and paprika.
Brown in margarine. Put in a casserole.
Pour soups over chicken and bake about 50 minutes.
>chicken broth, cooked chicken (add more for a really hearty meal!) and
In a large pot boil chicken, in 6 cups water, on