Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Heat butter in skillet over medium-high heat.
Cook chicken 10 minutes or until browned.
Set chicken aside. Pour off fat.
Add soup, sour cream, paprika and pepper to the pan. Heat to a boil.
Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally.
Serve over noodles or rice.
In skillet, in 1 tablespoon hot margarine, cook chicken for 10 minutes, or until browned on both sides.
Remove.
In skillet, combine soup, sour cream, paprika and pepper; heat to boiling. Return chicken to skillet.
Cover; cook over heat for 5 minutes, or until chicken is no longer pink.
Stir often.
Serve with rice or noodles.
Serves 4.
nto chunks.
Sprinkle chicken with a bit of salt
Blend together first 4 ingredients; spread on chicken. Arrange chicken, not touching, in 1 layer in baking dish.
Bake at 375\u00b0 for 1 hour.
aste.
Cook and stir chicken in the spice paste mixture
igh heat.
Saute the chicken until browned on all sides
In medium-sized saucepan, boil chicken broth, 1/2 cup of
br>rinse and pat dry chicken.
slice off top quarter
nd excess fat from the chicken thighs.
Dice onion and
Heat oven to 325\u00b0F.
Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
In large bowl, combine rice, both soups and water; mix well. Pour into baking dish.
Place chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover with foil.
Bake at 325\u00b0F for 1 1/2 hours. Uncover; bake an additional 20 to 30 minutes or until chicken is not longer pink, its juices run clear and skin is slightly crisp.
o 400 degrees.
Wash chicken pieces and pat dry, set
nd then add the diced chicken, paprika, cumin, pepper, oregano and salt
br>Set aside.
Dip chicken into beaten egg, then in
he carcass of a roasted chicken, which I keep in my
eavy sauce pan boil the chicken thighs, no need to salt
Make several cuts in the chicken meat up to the bone,
Line oblong casserole dish with aluminum foil (for easy cleanup).
Mix first 4 ingredients together and pour into casserole dish.
Place chicken pieces on top.
Sprinkle with paprika.
Cover.
Bake at 400\u00b0 for 1 hour.
Turn chicken over. Sprinkle with paprika.
Bake 15 minutes more until chicken is done.
Trim the chicken pieces of excess fat
t deposits and rinse all chicken thoroughly) This step is critical