Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
In a smaller bowl, whisk together the dressing ingredients.
Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.
Saute onion in butter with curry powder until tender.
Add broth and aroma seasoning.
Stir in left over chicken meat and simmer until meat is hot.
Meanwhile cook rice.
Place meat mixture and rice in casserole dish.
Stir to combine and top with crumb mixture.
Bake approximately 20 minutes at 325 until brown and bubbly.
ragrant and tender.
Add chicken. Cook 2 to 3 min
Pour chicken broth into stock pot and bring to a boil.
*Add chicken breasts, reduce to a simmer and cook for about 20 minutes or until chicken is cooked through.
Take chicken out and shred or cut into bite-sized pieces.
Return chicken to the broth.
Add remaining ingredients and simmer for 1 to 2 hours.
Garnish soup with avocado, cheese, and chips.
*Left-over cooked chicken can be easily substituted.
ne half.
Mix together cooked chicken, sliced green grapes, almonds, tandoori
Boil enough water to cover chicken breast.
Place chicken in water; cover and remove from heat.
Let sit for 10 minutes.
In greased 13x9 inch baking dish or 2 pie pans, combine spinch, chopped chicken, shredded swiss cheese, and onion.
In bowl or blender, mix together Bisquick, milk, eggs, and salt.
Pour over chicken mixture.
Bake in preheated 350\u00b0F oven about 30 minutes or until knife inserted in middle comes out clean.
NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You
br>In a pot heat chicken in a bit more oil
pread the cream cheese spread over the top side of the
n a large frying pan over medium heat. Add garlic and
ectangle of dough place the cooked chicken and broccolli with cheese sauce
nto a pot, break the chicken up with a fork; pour
To make the chicken: place the chicken pieces in a in baking
In a skillet, saute cooked chicken and garlic in olive oil.
arge (or 2 small) limes over cooked rice. Add the juice of
f using fresh ground chicken, season chicken with 1/2 tsp salt
Combine 4 cups crumbled corn bread, 1/4 cup chopped green pepper, 1/4 cup chopped onion, and 1/4 cup chopped celery; mix well. Place half of this mixture in a 2 quart baking dish. Spread 1 1/2 cups chopped cooked chicken over corn bread layer. Combine 1 can condensed cream of chicken soup and 1 1/2 cups chicken broth; pour over chicken. Place remaining corn bread mixture over chicken; press mixture down. Set aside 20 minutes, then bake at 350* for 45 minutes.
il in a small skillet over medium-high heat, add onion
reezer bag and put the chicken thighs in it.
Using
Place chopped cooked chicken in a lightly greased 12x8 inch baking dish.
Whisk together cream of chicken soup, chicken broth, and cornstarch.
Pour mixture evenly over chicken.
Whisk together self-rising flour, buttermilk, and melted butter.
Spoon batter evenly over chicken mixture.
Bake at 400 degrees Fahrenheit for 40 minutes or until crust is golden brown.