00b0F.
Chicken: Combine oregano, 1/2 tsp salt and pepper. Set
Mince garlic. peel carrots and slice 1/4 inch thick.
ry hot. Toss chicken with 1 tablespoon pesto and add to pan
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.
In large pot, saute onion in olive oil until translucent.
Add chicken and brown on all sides.
Add garlic and saute 30 seconds.
Add tomato paste, water, salt and pepper.
Simmer 30 minutes, covered.
Add orzo and stir regularly until orzo is tender.
Serve sprinkled with parsley and lemon wedges on the side.
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.
In a large skillet, heat broth, onion and oregano to a boil.
Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
Stir in the spinach, and heat just until the spinach wilts.
Remove from heat and top with cheese.
Serve immediately.
Cook the garlic and ginger in the oil for 1-2 minutes.
Add the red peppers and asparagus, and sautee for 2-3 minutes.
Add the soy sauce, hoisin sauce, and sri racha; simmer for 5 minutes.
Stir in the orzo, chicken, and toasted almonds until well combined. Serve warm or chilled.
>chicken breasts into chunks.
Sprinkle chicken with a bit of salt and
1/2 tsp ground coriander and 1/4 cup water then
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
Blend soups and milk in large skillet on low heat.
Add herbs and spices and mix well.
Add cooked cut up chicken and frozen vegetables.
Heat to warm vegetables and chicken.
Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
Take chicken dish out of oven and stir well.
Cut up biscuits into fourths and top chicken with biscuts.
Bake another 15 minute until biscuits are browned.
Boil chicken in a pot of water.
Remove chicken when cooked, reserving broth. Cook green pepper and onion in a skillet sprayed with nonstick cooking spray. Add tomatoes with juice and cheese. Debone chicken and add to cheese mixture. Cook spaghetti in reserved chicken broth. Drain cooked spaghetti and mix with cheese and chicken.
Pour into a casserole dish.
Bake at 325\u00b0 for 1 hour.
edium heat; cook and stir carrot, celery, onion, and garlic into hot
Prepare Rice-A-Roni according to directions, adding a handful of brown rice to make more (optional).
While rice is cooking, skin and debone chicken and cut it in small pieces.
After rice is soft and dry, spread chicken over the top of rice along with the corn (drained); cover dish with no heat for 5 minutes.
Mix and serve.
Applesauce and biscuits go well with this dish.
Place chicken in large pot with water, salt and pepper.
Cook to tender, then debone chicken and chop to small bite-size pieces. Bring broth in pot back to a boil and add frozen dumplings, one at a time.
Lower heat and cook dumplings until done, then add chicken pieces back to the pot.
Simmer for a little longer. Serve with rice or cornbread.
Rinse chicken.
Cook in water to cover in saucepan until tender.
Remove chicken, reserving 1 1/2 cups broth.
Bone chicken and cut into pieces.
Place in 9 x 13-inch baking dish.
Spread soups over chicken.
Pour milk over soups.
Combine margarine, stuffing mix and reserved chicken broth in bowl; mix well.
Spoon over casserole.
Bake at 350\u00b0 for 30 minutes.
Serve with tossed salad.
Yield:
8 servings.
Stir the soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11\" x 8\" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
Top with tomato and onion.
Mix all ingredients except chicken.
Butter bottom of 9 x 13 pan.
Put mixture in pan.
Salt and pepper raw chicken and lay over mixture.
Cut up 1 stick of butter and lay on top of chicken. Cover pan with foil.
Bake at 350 for 2 hours.
Sprinkle tortillas with flour and cut into squares.
Bring chicken broth to a boil and drop tortilla pieces into the broth and cook 17 minutes.
Add chicken and evaporated milk. Heat thoroughly.