Cook ground chicken and onion in a heavy
an. Working in batches, cook chicken until browned all over. Set
For the oven: Preheat oven to 375.
Place chicken in a 13 x 9 baking dish.
Combine all remaining ingredients, mix very well and pout over chicken. Turn once to coat all sides.
Cover w/ foil and bake at 375 for 30 minutes.
Remove cover and bake uncoveres for additional 20-25 minutes, or until chicken is done.
Crockpot: Place chicken in crockpot.
Mix everything else together and pour over chicken.
Cover and cook on low for about 7 hours or until done.
br>For the Linguini with Creamy Chicken, heat remaining oil over medium
edium-high heat; add frozen chicken tenders. Season with Italian seasoning
Brown bacon and chicken pieces in large saucepan.
Mix cream, mustard, water, and cornflour in jug and add to chicken and bacon. Let simmer for 5-10 minutes or until chicken is cooked through.
Add spring onions and simmer for a further 2 minutes or until sauce has thickened.
side.
Bring water and chicken stock to a boil in
Cook the rice in boiling salted water according to the package instructions.
Heat the butter and oil in a frying pan and saute the leeks for 2 mins. Add the wine and 1/2 cup water. Season, cover and simmer for 5 mins. Add the chicken, mushrooms, cream and 3/4 of the parsley, cover and simmer for 10 mins. Add the lemon zest and juice and season with salt, black pepper and a pinch of sugar.
Drain the rice and spoon into serving bowls. Top with the creamy chicken then garnish with the lemon wedges and remaining parsley.
edium high heat.
Season chicken breast with paprika, lemon pepper
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.
Heat pan med temp with oil, add garlic and onion till browned (2 mins approx).
Add chicken and bacon cook till browned (5 mins approx).
Pour in liquid stock simmer till reduced.
Add mushrooms.
Add half cream and half cheese stir till cheese has melted contiune adding cream and cheese till they are all in there. Keep simmering till the sauce has slightly thicken.
You can either pour pasta in and fold through the sauce then serve or pour sauce over served pasta, choice is yours.
Finish off with a bit of pamersan.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Simmer the carrots, onion and celery in the chicken broth until soft.
Add the corn, peas, salt, pepper, poultry seasoning and chicken.
Add the cream soups and mix well over medium heat until incorporated.
Simmer for 30 minutes.
For the dumplings, mix the egg, milk, and melted butter.
Add to the flour and add salt, pepper and parsley.
It will make a thick sticky batter.
Drop by spoonfuls into the simmering soup.
Cover and simmer for 15 minutes,
Do not allow soup to boil.
Serve in large bowls.
Bring chicken broth to a boil.
Add egg noodles and boil til they are done.
Add chicken and cream of chicken soup.
Heat through.
Remove from heat.
Garnish with sour cream and parsley. (I always use sour cream, but not the parsley).
Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
Add onions and continue to fry until they are starting to become transparent.
Add mushrooms and fry for a further 3-5 minutes.
Pour in the chicken stock.
Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.
Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.
Preheat oven to 400\u00b0F.
Cook Stuffing with Butter & Water according to package directions.
Combine well Cream of Chicken Soup and Half & Half in a mixing bowl.
In a 13 x 9 casserole dish, arrange Chicken in a single layer.
Spread Soup mixture evenly over the top of chicken.
Sprinkle over pepper to taste.
Spoon Stuffing evenly over the top of Soup mixture.
Bake for 30-35 minutes until Chicken is cooked through.
CHICKEN RECIPE: In a large bowl, combine
In a bowl, combine the first five ingredients.
Fold in the macaroni and chicken.
Transfer to a greased 1 1/2 qt, baking dish; sprinkle with cheese.
Bake, uncovered at 350 for 30 minutes or until bubbly.
Heat oven to 400 degrees.
In microwave-safe bowl, stir together water, milk, butter, bouillon, and parsley. Microwave at high 4 minutes or until butter melts.
In 11X7 inch baking dish, spread uncooked noodles; pour hot liquid over noodles, stirring to coat thoroughly. Stir in chicken and vegetables; spread noodle mixture evenly in dish.
Cover with foil. Bake 25 minutes, stirring half-way through baking time.
Stir in cheese. Let stand 5 minutes to thicken.