a bowl. Many Vietnamese Chicken recipes usually require a short time
killet on high heat. Saute mushrooms and garlic for 3-4
Preheat the oven to 425\u00b0F.
Place pizza crusts on baking sheets. Spread with barbecue sauce. Top with onion, pepper, mushrooms, chicken and cheese. Season.
Bake for 10 mins or until cheese is melted and crust is crisp. Serve topped with arugula.
t one time. Add the mushrooms, chicken, scallions, garlic, and pepper. Just
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.
nother pan sautee the sliced mushrooms on medium heat in 1
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
lour.
Drain mushrooms, reserving liquid.
Add enough chicken broth to
b>chicken (dice it up later) and the brocolli and saute the mushrooms
utter in frying pan. Saut mushrooms until golden brown. Melt 1
o 350 degrees. Place cut chicken in a single layer in
eggies are cooking, cut the chicken breast into bite size pieces
large frypan.
Cook mushrooms, stirring, until soft, remove from
Cook chicken.
Remove from bones and dice.
Prepare rice according to directions.
Cook onion in butter until tender but not browned.
Remove from heat and stir in flour.
Drain mushrooms and keep liquid.
Add enough chicken broth to liquid to measure 1 1/2 cups.
Gradually stir in flour mixture.
Add cream; cook and stir until thick.
Add wild rice, mushrooms, chicken, pimento, parsley, salt and pepper.
Place in 2-quart casserole.
Sprinkle with almonds.
Bake at 350\u00b0 for 25 to 30 minutes.
drain off fat.
Saute mushrooms in butter until soft and
Salt & Pepper the chicken cubes and brown in a
Heat oil in a 10-inch skillet over medium-high heat. Add chicken breast pieces; brown slightly. Stir in mushrooms; cook 2 minutes. Transfer mixture to a plate.
Add soup, broth, milk, garlic powder and beans to skillet; simmer for 2 minutes. Stir in cream cheese and season with pepper to taste.
Return mushrooms, chicken (and any juices) to the skillet. Cook 15 minutes.
Serve topped with cheese.
Cook chicken; shred it and keep broth.
Fry tortilla shells in a dash of oil until lightly browned.
Add cheese, mushrooms, chicken and onion to shell and roll up.
Mix chicken soup and chicken broth and pour on top of tortillas.
Top with cheese and bake in warm oven until melted.
Prepare wild rice according to package directions.
Cook onion in butter until tender, but not brown.
Remove from heat; stir in flour.
Drain mushrooms, reserving liquid.
Add enough broth to liquid to make 1 1/2 cups.
Gradually stir into flour mixture.
Add cream.
Cook and stir until thick.
Add rice, mushrooms, chicken, pimento, salt and pepper.
Place in 2-quart casserole and sprinkle with almonds.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 10.
(It takes about 1 1/2 fryers to make 3 cups diced chicken.)
Saute mushrooms in margarine until tender in saucepan over medium flame; set aside.
Combine next 8 ingredients; mix well. Stir in mushrooms, chicken and water chestnuts.
Chill several hours or overnight.
Makes 6 to 8 servings.