If using chicken breasts, cut the partially frozen meat into strips.
In a large skillet, brown chicken in 2 tablespoons Crisco; then pour off grease.
Stir in soup, water or broth, thyme and tarragon.
Add carrots; cover and simmer over low heat for about 15 minutes.
Add potatoes and continue to cook for 30 minutes.
eed 2 Litres of good chicken stock or, in the absence
itted with a lid, place chicken breast. Top with both cans
Place the chicken cubes in a bowl, then
Using a large bowl Separate egg
owl, toss together the cooked chicken, chopped green chilies, sour cream
he skin of the chicken.
Place the chicken in the tin
Mix all dressing ingredients together in large bowl.
Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
Arrange lettuce leaves on plates and top each with a scoop of salad.
Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.
If using boneless chicken pieces, cut into 1 inch
onstick 9x13 pan to grease. Chicken breasts should be no more
he first 4 ingredients. If using chicken bring to a boil and
onvection oven and cook the chicken according to the pack instructions
Season chicken with 1/2 teaspoon salt and paprika.
Place bacon strips on the bottom and sides of casserole dish.
Pour uncooked rice over the bacon.
Dilute soup with the 1/2 cup water and pour over rice.
Place the chicken on top and season again with a little salt and cayenne pepper.
Add oregano.
Sprinkle top with parsley.
Seal the top of the casserole with foil.
Cover tightly.
Bake at 300\u00b0 for 2 hours without peeking!
If using chicken breasts, cook about 1 1/2 hours.
igh heat.
Season the chicken with black pepper (do not
If using chicken, boil chicken in water.
Then rinse
our into skillet. Stir in chicken, and cook until it has
r ziplock bag.
SLICE chicken breasts in half lengthways and
If using wooden skewers, soak them in
Place chicken, corn, beans, salsa, and taco seasoning in a slow cooker.
Cook on Low until chicken is tender and flavors have combined, about 8 hours.
Shred chicken meat using 2 forks.
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .