ot let it brown). Add chicken broth a little at a time
tick cooking spray.
Place chicken in single layer in casserole
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
Place frozen chicken breasts in bottom of crock
Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.
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 a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
In a large pot, boil chicken pieces in water (enough to cover).
Remove water when chicken is tender and pulls away from the bone easily.
Set aside.
Add canned chicken broth to the water.
Bring to a boil.
Cut flour tortillas into strips.
Break the tortilla strips and drop them into the boiling liquid.
Cook for 18 minutes.
Stir gently.
Add margarine.
Take chicken from the bone and return chicken to the liquid.
Salt and pepper to taste.
You may increase this recipe according to number of people to be served.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
Melt butter.
Pour in baking dish or pan (9 x 13 x 2-inch). Put chicken, skin side down, with seasonings.
Bake, uncovered, at 400\u00b0 for 25 minutes.
Remove chicken, put rice, onion and green pepper into pan over drippings.
Replace chicken, skin side up, pour chicken broth over chicken, rice, etc.
Bake, uncovered, for 45 minutes at 400\u00b0 or until rice has soaked up broth and chicken is tender.
br>Pour the cans of chicken broth into a saucepan along with
In large stock pot, combine chicken, salt & water. Bring to a
Place chicken broth, cooked chicken (add more for a really
Boil chicken and pull off bone.
Chop chicken and layer in 9 x 13-inch pan.
Pour chicken broth over chicken.
Spread chicken soup (undiluted) over chicken and broth.
Melt margarine and combine with flour and milk.
Spread mixture on top of other layers and bake at 350\u00b0 for 40 minutes.
In
a
large
casserole
dish,\tlayer
chicken, drained canned vegetables, soups mixed with chicken broth and, on top, mix Bisquick
with
milk and pour on mixture.
Salt and pepper to taste.
Bake
at 375\u00b0 for 45 minutes to 1 hour, until brown on top and
crust
is
done.
Let rest 5 or 10 minutes before serving.
In 2-quart saucepan over high heat, heat 1 cup broth and garlic powder to boiling.
Stir in broccoli, carrots, pepper strips and onion. Reduce heat to medium.
Cover.
Cook 5 minutes or until vegetables are crisp-tender. In a cup, stir together cornstarch and remaining chicken broth until smooth. Stir into vegetable mixture. Cook until mixture boils and thickens, stirring constantly. Gently stir in chicken; heat through.
Serve over spaghetti.
Sprinkle with cheese.
Debone chicken; save 1 cup of broth.
Mix chicken broth, eggs and celery soup.
Pour into large casserole dish.
Mix flour, milk and melted margarine well.
Pour over chicken mixture.
Bake at 350\u00b0 for 45 minutes.
Mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid.
Add dried rosemary and veggies and stir.
Heat over medium-high heat until boiling, stirring frequently.
Add biscuit pieces to the boiling broth.
Cover with lid and reduce heat to simmer for 20-22 minutes.
utter in a saucepan. Cook chicken, garlic, bacon bits, mushrooms, onion
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.