CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
If a recipe calls for ground cardamom, it
ll marinade ingredients together, except chicken, to a food processor and
about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups
Dip chicken pieces in melted butter and place in crock-pot. Sprinkle dry Italian dressing on chicken in crock-pot.
Cook on low 5 to 6 hours.
Half an hour before serving, melt cream cheese in mushroom soup in a saucepan and add onion.
When blended well, pour over chicken in crock-pot and cook for remaining 30 minutes. Put cooked rice or noodles in a rectangular casserole and pour chicken and gravy over.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Cut chicken into pieces.
Cover with water and simmer until falls off bone.
When 1/2 done, season highly with salt, pepper, celery salt and 1 onion, stuck with 3 cloves.
When done, remove all skin and bones and shred meat into good size pieces.
Boil the gravy down to one cup.
Moisten the meat and pack in layers in a well buttered mold, arranging slices of eggs on each layer.
Cover with plate and put weight on it.
Serve next day with lettuce.
Spray 8 x 8 baking pan with Pam and then scoop in the mashed potatoes, spreading them to cover the bottom of the pan.
Combine the gravy and chicken (you can add 1 cup of shredded cheddar cheese and/or 1 cup frozen mixed vegetables to the gravy/chicken mixture). Spread evenly over the potato layer.
Place the biscuits over the top of the gravy mixture and place in a 400 degree oven for 10 to 15 minutes (or until biscuits are golden brown). Let stand for 5 minutes and then serve.
ntil aromatic, then add the chicken meat into the wok. Use
Combine gravy, chicken and vegetables in a bowl; set aside. In a pie dish, place a bottom crust.
Dot with a little butter. Pour in chicken and gravy mixture.
Place the other crust over top of pie dish.
Seal and crimp the edges.
Vent top crust with 2 or 3 small slits.
Bake at 350\u00b0 for 1 hour or until crust looks browned lightly.
Cook noodles according to package directions and drain. Return to pot and add 2 tablespoons margarine and 1/2 cup milk. In large saucepan, melt remaining 6 tablespoons margarine.
Blend in flour, salt and pepper.
Add remaining milk, all at once.
Cook and stir until mixture bubbles and thickens.
Stir in gravy, chicken and noodles.
Spread in 13 x 9-inch pan or large casserole.
Bake, covered, at 350\u00b0 for 25 minutes.
Heat oven to 350\u00b0.
Mix vegetables, seasoning packet, water and margarine in a bowl; add crumbs; stir until water is absorbed.
Mix gravy, chicken, vegetables and thyme in a 2-quart casserole.
Spoon stuffing over chicken mixture.
Bake for 45 minutes or until hot and bubbly.
Preheat oven to 350\u00b0.
Combine celery, seasonings, bread cubes and onion.
Mix well.
Stir in eggs.
Layer dressing and chicken in buttered large casserole.
Pour gravy over top.
Cover and bake for 1 hour.
Makes 6 servings.
-sealable plastic bag. Add Chicken and seal. Place bag
nd bubbles.
Stir in chicken gravy, chicken, pimento and noodles. Spread in
In a medium skillet, combine frozen potatoes, chicken gravy, chicken and celery.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Makes 4 servings.
Melt butter in water.
Toss with 2 cups stuffing mix.
Place 1/2 in 2-quart casserole.
Mix gravy, chicken, peas and 2 cups dry stuffing.
Pour over mixture.
Top with rest of first batch of stuffing.
Dot with butter and bake at 350\u00b0 for 1/2 hour or so.