a bowl. Many Vietnamese Chicken recipes usually require a short time
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.
Prepare grill to medium-high heat.
Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.
Remove skin from boneless chicken thighs, rinse.
Combine chicken, undiluted soup, peas, corn in a slow cooker.
Set to low and allow to cook during the day.
Variation: Prepare egg noodles according to package directions and combine with cooked chicken.
Easy Chicken stew!
Mix chicken broth and fajitas seasoning until blended.
Place cut up chicken in crock pot.
Add green peppers and onion if you want.
Pour chicken broth/fajitas mixture over everything.
Set crockpot on low and cook for 6-8 hours.
Remove chicken from crockpot with a slotted spoon when its done.
Place on warmed up flour tortillas and serve with favorite toppings.
Pat your chicken pieces with paper towel to dry and put into a 9x13 inch pan.
Coat chicken with marmalade
sprinkle chicken with the soup mix.
cover the chicken completely with russian salad dressing.
Bake for one (1) hour at 350 degrees and ENJOY.
killet that you cooked your chicken in). Set aside.
In
ix well.
Bury the chicken breasts in the mix and
ogether in a bag. Add chicken parts in a bag and
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.
large bowl combine the chicken, cream of mushrooms soup, cream
Brown chicken in butter.
Put the chicken into a deep casserole.
Brown the mushrooms.
Mix the 3 cans of soup thoroughly and do not dilute.
Pour over chicken.
Put browned mushrooms on top.
If you can, refrigerate overnight to enhance the flavor.
Before baking, add white wine.
Bake at 350\u00b0 for 1 1/2 hours.
Mix all ingredients except chicken breasts in a saucepan. Bring to a boil and cook 5 minuets.
Arrange chicken breasts in a shallow baking pan.
Pour date sauce over chicken.
Bake in a preheated 350\u00b0
oven for 1 hour and 15 minutes, basting with sauce occasionally.
Makes 8 servings.
Mix
orange juice, rind and brown sugar.
Mix margarine with mustard
and
rub over chicken.
Place chicken, skin side down, in a greased baking pan and pour the juice mixture over all.\tBake at\t425\u00b0
for 45 minutes until tender.
Baste frequently.
For the
last
15 minutes turn chicken to brown and glaze.
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.
Brown chicken in small amount of oil.
Place in 9 x 12-inch casserole.
Mix other ingredients and pour over the chicken.
Bake at 325\u00b0 for 35 to 40 minutes.
Can be placed under broiler for a few minutes to brown if desired.
Whisk mayonnaise, seasoned salt, and smoked paprika together in a bowl. Stir raisins, water chestnuts, pecans, and green onions into mayonnaise mixture until well-combined; add chicken and stir until completely coated. Season with black pepper. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
Cut the prepared meat from the bone, shred into bite sized pieces.
Toast the bread and break into bite sized pieces.
Spray non-stick cooking spray in an oblong casserole.
Put one layer bread pieces, one layer chicken pieces.
Build up three layers.
Pour chicken broth over casserole,.
Add water.
Melt butter in microwave for 8 seconds.
Pour over casserole.
Add salt and pepper.
Bake at 350\u00b0F 35-40 minutes until golden brown and liquid is absorbed.
Melt butter in a 9x13 inch baking dish.
Lay 4 chicken breasts, not in the baking dish, and top with 1/4 of the spinach and 1 oz of the cheese on each breast.
Place another chicken breast on top of each one and press down.
Mix together the flour, salt and nutmeg and then dip the breast\"sandwiches\" in the mixture, then in the eggs, and then in the cracker crumbs.
Place in the baking dish and keep each sandwich from touching.
Bake at 500 for 15 minutes, or until completely cooked.
Cut chicken wings into 2 pieces.
Remove and discard wing tips.
Bake or broil until done.
Drain on paper towels to remove most of the fat.
Combine dressing and apricot preserves in small saucepan and stir over low heat until hot and well mixed.
Combine with chicken wings, coating completely.
Spread in large glass baking dish and bake in 350\u00b0 oven for 30 to 45 minutes.
Serve warm.