r until thickened. Stir in chicken, peas, corn and potato mixture
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Skin all the chicken pieces and wash thoroughly.
Dip the chicken in the teriyaki sauce and then flour; place in a nonstick, shallow cooking pan and bake at 350\u00b0 for 30 minutes.
Remove from the oven and apply melted margarine or butter with a brush to the dry areas of the chicken.
Place back in the oven and cook for another 30 minutes.
Casey's Favorite Chicken is now ready to eat!
a bowl. Many Vietnamese Chicken recipes usually require a short time
Preheat oven to 350\u00b0F.
In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
Pour potatoes and sauce mix into large rectangular baking pan.
Stir in water, milk and mustard.
Mix in onion and vegetables.
Top with chicken pieces.
Roast, uncovered, 45 to 55 minutes.
Sprinkle with breadcrumbs and cheese.
Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.
Select your favorite chicken burgers and hamburger buns (white bread).
Pour some black peppe on top of the burger and put into the microwave oven for 1-2 min.
When done, put 2 slice of cheese and let the cheese stick with the burger for the last 1 couple of minutes.
Serve the burger with chilli or ketchup.
Dun forget to boil tea for your family.
Prepare favorite bread stuffing (excluding seasonings such as sage, poultry, etc.).
Mix chopped pecans into stuffing.
Tenderize the chicken breasts and sprinkle with salt and pepper.
Take an egg-sized helping of the stuffing and wrap breast around it.
Brush a mixture of butter and lemon juice over breast.
Bake breasts in 350 degree oven until internal temperature (probe must enter stuffing) equals 170 degrees.
Remove from oven.
Serve with your favorite chicken sauce (cream of chicken soup may be used).
Salt and pepper chicken.
Mix soup of choice with milk in a separate bowl.
Dip chicken in soup mixture and roll in stuffing. Bake in single layer at 350\u00b0 until chicken is done, when juice runs clear when pierced.
Serves 4.
Just double recipe for a large family.
Prepare the peas, carrots and mushrooms.
Mix with chicken in 10 x 13-inch baking dish and pour over the soup, mixed with broth. Season with pepper.
Mix flour, butter and buttermilk.
Spoon over chicken/vegetable mixture.
Bake at 400\u00b0 about 40 minutes.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
In a 9 x 13-inch casserole dish, tear or cut chicken into bite size chunks.
Stir in sour cream, soup, bread crumbs and broth. (Bread crumbs and broth can be omitted.)
Adapt amount of broth and bread crumbs, judging by consistency; should be moist and smooth, not runny or stiff.
Top with cracker crumbs, melted or grated butter and poppy seed.
Bake at 375\u00b0 until golden brown, about 25 minutes.
ven to 400.
Put chicken broth in a dutch oven
Combine flour, salt, paprika, sage and pepper in a paper bag. Add chicken, a few pieces at a time, and shake to coat.
Reserve excess flour mixture.
In skillet, brown chicken on all sides in hot Crisco.
Remove chicken. Stir reserved flour mixture and sugar into pan drippings. Add chicken broth.
Cook and stir until thickened and bubbly.
Stir in lemon juice, carrots, onion and parsley.
Return chicken to skillet. Cover and cook until vegetables and chicken are tender, 40 to 50 minutes. Stir occasionally.
Makes 4 servings.
Put chicken pieces into crockpot.
Add spaghetti sauce, oregano, garlic salt, or/and other favorite seasonings.
Put lid on pot and cook on low for 8 hours.
arge enough to hold the chicken pieces, and then squeeze in
Cook the chicken until tender; remove from stock
Remove skin from chicken thighs and discard (if using
minute.
Add the chicken stock and bring to a
Boil chicken and debone.
Roll chicken in crescent rolls.
In a bowl, mix the cheese, milk and cream of chicken soup.
Pour half of this mixture into a baking dish.
Put crescent rolls in dish and cover with remaining mixture.
Bake at 350 degrees for 25-30 minutes.
Brown chicken in margarine.
Saute onion.
Set aside.
Combine dry chicken noodle soup with all rice, rosemary and 2 cups water. Bring to a boil and put in a 9 x 9-inch pan.
Top with browned chicken and onion.
Cover.