rom heat and whisk in chicken broth and milk.
Bring
few Tablespoons of the chicken stock. Stir until thickened, set
n of chicken broth and chicken. Simmer until tender. Cut chicken into
In a skillet, saute cooked chicken and garlic in olive oil.
eezer bag and put the chicken thighs in it.
ombine 2 1/2 cups chicken stock, vegetables, onions, herb, garlic
r shred the 2 large cooked chicken breasts and place into a
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.
Saute mushrooms in margarine.
Mix milk with cornstarch in a separate saucepan; add chicken broth, pepper, salt, onion salt and nutmeg; heat over low heat, stirring until thickened.
Simmer for 5 minutes.
Boil noodles according to package directions and drain.
Mix noodles and mushrooms in the sauce and add 3 cups cooked chicken pieces.
Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese.
Bake in a 375\u00b0 oven until browned, about 20 minutes.
Serve from casserole.
I boiled a whole chicken I had to make this recipe, but cooked chicken meat will suffice.
Put a little sauce in the bottom of an 8x8 casserole dish.
mix about 3/4 c sauce with 3/4 can of drained mushrooms, shredded chicken, 3/4 chopped onion,1/2-.
3/4 c cheese, and seasoning to taste.
roll even amounts of mixture into tortillas in casserole dish.
spread remaining chopped onion and mushroom on top and cover with cheese.
Bake at 350 for 20-30 minutes.
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
ven to 350 degrees. Combine cooked chicken, prepared stuffing, one can of
cups for later. Add cooked chicken, tortellini, garlic powder and salt
Mix chicken with mushroom soup and sour cream and add a couple of tablespoons of broth from the cooked chicken.
Put in 9 x 13-inch baking dish and sprinkle with poppy seed.
Crush Ritz crackers in Ziploc bag; add 1/4 stick melted margarine.
Put on top of chicken.
Bake at 350\u00b0 for 45 minutes.
f you are doubling the recipe).
Cook the rice according
br>Add in 8 cups chicken stock with diced potatoes; bring
ackage directions, until done. Place cooked spinach in a collindar and
bout 5 minutes. Add the cooked chicken. Season with salt and pepper
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.
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.