a bowl. Many Vietnamese Chicken recipes usually require a short time
Fry chicken in shortening for 1 hour on low heat.
Use electric skillet.
Do not coat chicken with flour.
Mix mushrooms, green pepper, tomatoes, onion and water.
Pour over chicken.
Simmer 1/2 hour, basting often.
Serve with potatoes or noodles and salad.
First boil chicken, then drain and separate.
Keep 1 cup of broth.
Melt margarine in a 3-quart casserole dish.
Put a layer of dressing and then chicken.
Pour cream of chicken soup (undiluted) on top.
Layer again with dressing and chicken and then cream of celery soup (undiluted).
The last layer should be dressing.
Pour chicken broth over all.
Bake 20 to 30 minutes at 375\u00b0.
Wrap chicken in bacon.
Line dish with chipped beef; place chicken on top.
Mix soup and sour cream and pour over chicken. Sprinkle with paprika.
Bake at 275\u00b0 to 300\u00b0 for 2 hours.
Very rich and delicious.
o 7 minutes.
Pour chicken broth over the vegetable mixture
Dredge chicken in seasoned flour.
Fry bacon in large skillet, remove and reserve.
Place chicken in skillet and brown.
Transfer to large casserole Dutch oven.
Add vegetables.
Pour over all the chicken broth.
Sprinkle with the sage and crumbled bacon.
Cover and bake at 350\u00b0 for 1 hour or until the chicken and vegetables are tender.
In medium saucepan, mix chicken, soup, vegetables, broth and onion.
Heat.
Stir in 1 cup cheese into chicken mixture.
Pour mixture into oblong baking dish.
Mix together biscuit mix, milk and 1 cup cheese.
Drop dough by tablespoons over chicken mixture. Bake at 375\u00b0 for 15 minutes or until biscuits are golden brown and done in middle.
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.
Thoroughly wash chicken and remove skin.
In a large kettle, cover bottom with oil; sprinkle parsley flakes to cover bottom; sprinkle garlic salt, dash of pepper, salt and oregano.
Place chicken on high heat for 1 minute.
Turn over, then high heat for 1 minute.
Put on lowest heat, cover and simmer for 1 hour, turning every 10 to 15 minutes.
Saute the onion and celery in margarine.
Put veggies in bottom of square casserole dish.
Put onion and celery on top. Layer browned chicken breasts on top, then pour soup on top. Sprinkle with cheese.
Bake at 350\u00b0 for about 45 minutes.
Three pounds of chicken breasts are easier.
Sprinkle chicken breasts with salt and pepper. Brown in a 375\u00b0 oven in a 9 x 13-inch dish.
To chicken, add the onion, potatoes, mushrooms and artichokes. Combine remaining ingredients to form a sauce.
Pour sauce over chicken, etc.
Refrigerate overnight. Bake at 300\u00b0 for 2 hours. Delicious served over very thin pasta.
In 9x13 glass baking dish, mix with a whisk: onion soup mix, cranberry sauce, and catalina dressing.
Place chicken in the mixture; then flip chicken, so that it is coated.
Bake at 325 degrees for 45-60 minutes.
Boil chicken breasts.
Cook spaghetti in chicken broth.
Saute onion, pepper and celery in small amount of butter.
Mix cheese and soup in pan to melt cheese.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
nd curry powder. Stir in chicken and bacon.
Serve over
Remove chicken from bones.
Chop all ingredients in food processor until fine but not pasty.
Add mayonnaise only until salad holds together in a clump.
Cook the 1 cup chopped onion and garlic in the 2 tablespoons oil until onion is tender but not brown; stir in flour.
Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and the 1/4 teaspoon salt.
Cook and stir until thickened and bubbly; set aside.
Combine chicken, half the cheese, the 1/4 cup onion, the chopped olive and the 3/4 teaspoon salt.
Set aside.
Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. Remove skillet from the heat and set aside.
Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds.
Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.
Cook chicken in 1/4 cup of the dressing in medium skillet on medium heat 8 minutes or until cooked through. Toss greens, strawberries, almonds and chicken in large salad bowl. Drizzle with remaining 3/4 cup dressing. Toss. Makes 4 servings.