Place frozen chicken breasts in a 13 x 9 pyrex dish.
Pour rotel over the chicken.
Pour uncooked herbed stuffing over chicken and rotel.
Bake in oven at 350 degrees for approximately 1 hour 15 minutes.
Saute Bell peppers, onion and celery in butter.
Boil chicken with salt and pepper.
Retrieve the chicken, save the water to boil the noodles in.
Chop the chicken, set aside.
Drain the noodles, set aside.
Combine velveeta cheese, Rotel, chicken soup and English peas.
Put all together in a large baking pan.
Bake at 350 for 20 minutes.
You can put this in a crock pot to keep warm.
edium high heat.
Season chicken breast with paprika, lemon pepper
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).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Using a large, deep skillet with a cover pour can of chicken broth and can of rotel into skillet.
Stir in cup of rice.
Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it.
Cover and cook over medium high heat for 20 minutes or until chicken is opaque.
Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly.
Serve with a nice salad.
In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
Stir in water and bring to a boil. Add spaghetti and cook until tender.
Add remaining ingredients. Cook until Velveeta is completely melted.
Brown chicken breasts in a
Pull apart chicken into bits and/or tiny
x13 baking pan.
Pat chicken dry and place in the
ll marinade ingredients together, except chicken, to a food processor and
Boil Spaghetti noodles according to package.
In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
Cook until cheese is melted.
Add cooked spaghetti to the cheese mixture, mix well.
If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
Serve HOT!
t diffeent times in this recipe. also crack eggs into bowl
Melt Velveta with Rotel, stirring occasionally.
Preheat oven to 350 degrees.
Boil chicken breasts until done.
While chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and Minute rice with Velveta and Rotel.
Dice chicken, add to cheese mixture, and bake for 20 minutes.
In large bowl combine chicken, onion, pepers and soup.
In greased 9x13 pan spread doritos in the bottom.
Spread chicken mix over top.
Pour 1 can of rotel over top, cover with velveeta slices and add other can of rotel.
Bake 30 minutes at 350\u00b0.
Combine soups and tomatoes.
Add chicken.
Put the crushed corn chips in the bottom of a 9 x 13 baking dish.
Pour chicken and soup mixture over chips.
Top with cheese. Bake at 350\u00b0 until cheese is melted (about 30 to 40 minutes).
Makes 6 to 8 servings.
Boil chicken breasts, cool & cut up. Reserve 3/4 cup chicken broth for use later.
Boil pasta in remaining chicken broth until done.
Saute pepper, onion and mushrooms in butter until tender.
Add velveta until melted.
Add rotel tomatoes, worcestershire sauce and chicken.
In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup chicken broth.
Bake at 350 for 45 minutes.
Combine soups, rotel and chopped onion in a bowl, stir well.
Spray a 13x9 pan with pam and layer soup mixture, shredded chicken, grated cheese and crushed Doritos on top.
Bake at 350 for 30-35 minutes, until bubbly.