t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles
a bowl. Many Vietnamese Chicken recipes usually require a short time
Saute onion, green pepper and celery in margarine.
Add chicken, soup and chicken and noodles dinner. Turn into casserole dish.
Bake at 325\u00b0 for 25 minutes.
Makes 6 servings.
Prepare dinner as directed on package.
Add remaining ingredients; heat thoroughly, stirring occasionally.
Makes 4 to 6 servings.
5 minutes before serving, cut chicken breasts into bite size pieces
Cook noodles.
In separate pan, heat chicken soup, water and chunky white chicken.
Add seasoning.
Can be mixed with noodles or served separately.
Cook spaghetti; drain.
Add cheese sauce.
Saute onion and bell pepper in butter.
Add chicken soup, chicken and pimento. Pour into casserole and bake 20 to 25 minutes at 350\u00b0.
arge freezer bag combine the chicken, olive oil and paprika. Seal
Dice chicken and fry in butter; add basil, salt, pepper, garlic powder and meat seasoning while cooking.
As the chicken is cooking, boil water and add noodles and cook until tender; drain water. Then add cheese.
When chicken is ready, add can of tomatoes and sauce. Cook until cheese is melted for noodles.
When finished put chicken and noodles in a large bowl and stir together.
br>Stir in broccoli and chicken.
Top with stuffing mixture
Brown chicken and cut up onion in skillet with cooking spray. Add a dash of Worcestershire sauce, vegetables and ingredients from rice and sauce package.
Add to that mixture the margarine and water according to directions on rice and sauce package.
Cook according to package directions.
Serve hot.
Mix stuffing mix with 1 1/2 cups water.
Cook carrots 5 minutes. Drain.
Place carrots in bottom of crock-pot.
Stuff chicken with stuffing mix.
Close with poultry pins (lace shut). Sprinkle all over with salt and pepper to taste.
Place chicken in pot on top of carrots.
Cover and cook on low 6 to 7 hours. Remove and quickly brown in 400\u00b0
oven (preheated) 15 minutes prior to serving.
Good for quick after church dinner.
Melt butter in deep skillet.
Add chicken and cook until browned.
Sprinkle chicken with seasonings.
Add water; cover.
Cook on med for 8 minutes.
Add carrots, potatoes and peas.
Bring to a boil.
Reduce heat back to med; cook, covered for another 15 minutes, until vegetables are tender.
Place chicken, potato& carrot in 13\" X 9\" dish.
Pour dressing over dish contents.
Sprinkle with seasonings and parmesan cheese.
Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
Saute the chicken pieces in olive and sesame
Mix chicken soup and milk to a sludge.
Cook pasta to your taste.
Meanwhile, bring cooked chicken and chicken stock to a boil.
Lower heat and add chutney.
Add chicken soup sludge while constantly stirring to thicken sauce.
Simmer until pasta is cooked.
Drain pasta, add to chicken sauce and serve.
Season both sides of the chicken with thyme, salt and pepper.
Heat pan with olive oil or spray with pam.
Add chicken, cook for 6 minute each side.
In a small heavy saucepan, melt butter. Add flour, cook for 1 minute.
Whisk in chicken broth and 1/2 cup milk until thickened, 2-3 minute.
Season with salt and pepper.
Using a wooden spoon, stir in cheese in a figure-eight motion until melted.
Remove from heat.
Slice the chicken at an angle and top with the gouda gravy.
Spread mustard over chops; sprinkle with flour, salt and pepper.
Melt margarine and brown chops thoroughly in skillet. Add chicken rice soup and water; bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
Remove skin from chicken and discard. Shred chicken and place in a bowl
Blend honey, soy sauce and ketchup until smooth. Consistency will be between a light paste or thick liquid, depending on your honey.
Liberally season chicken parts with granulated garlic, on both sides.
Spoon sauce over chicken parts, on both sides.
Place chicken parts skin-side up in a baking dish.
Bake at 350 degrees for 45-50 minutes (don't worry if the chicken skin looks black).