he oil will be ready for frying after you mix up
Heat olive oil in a Dutch oven over medium heat.
Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
Stir in broth, potatoes, and salt.
Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme if desired.
Preheat oven to 450\u00b0F Spray pie sized pyrex dish.
Put the leftover mixture in the dish - spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish.
Bake for 40 minutes or until the mixture is completely set. Cut into 8 pieces and serve with salad and fresh fruit.
Place water in a large pot. Add the chicken base and stir well.
Add all vegetables and turn on medium heat, bringing to a boil.
Turn down to a simmer.
Cook for about 30 minutes add seasoning and bring back to a boil.
Dump in pasta and cook till tender/firm.
Add the diced chicken and cook about 5 more minutes.
Freezes well.
n a baking sheet.
Roasted Chicken: In a bowl, mix marmalade
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
Cut the roasted chicken into quarters.
In a warmed saucepan, add the sugar and stir until it melts.
Add the wine, chicken stock, vinegar, peppercorns and blueberries.
Increase the heat to medium high and reduce the sauce by half.
Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
Season with salt to taste.
Arrange quartered chicken on serving plates and top with sauce.
he leftover chicken for my soup.
See my Chicken in a Pot Recipe for the
For the roasted cauliflower, preheat the oven to
boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic
ook, stirring, until fragrant. Add roasted chicken wings and drumsticks and toss
eserved pasta water.
Add chicken, roasted red sweet peppers and pesto
For the peanut sauce, place
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
Stir in roasted chicken broth and bring to a boil.
Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.
Combine soup, milk and 1/2 cup cheese and heat until cheese melts.
Combine chicken with mix.
Cover bottom of pan.
Fill rolls with 1 tablespoon mix and place rolls on mix in pan.
Cover rolls with remaining mix.
Heat in 375\u00b0 oven for 20 to 25 minutes.
Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
Grease 9 x 13 baking pan with oleo. Layer broccoli cuts on bottom. Mix together chicken soup, curry powder, lemon juice and mayonnaise. Add to this mixture the cut up chicken or turkey. (Great recipe for leftover turkey.) Pour chicken (turkey) mixture over broccoli and spread out evenly. Mix together shredded Cheddar cheese and bread crumbs. Evenly distribute this mixture over top. Put dabs of oleo on top. Bake at 350\u00b0 for 25 minutes.
For the Roasted Garlic Glaze:
Preheat the
Heat oil in large skillet over medium-high heat.
Add onions and cook until they begin to brown, stirring occasionally.
Reduce heat to medium.
Cook until onions are tender and caramelized, stirring occasionally; remove from heat.
Heat broth, black pepper, garlic, thyme, carrots and celery in stock pot over medium-high heat to a boil.
Reduce heat and simmer for about 10 minutes until carrots and celery are tender.
Stir in noodles and chicken and cook 10 minutes or until pasta is tender.
Stir in onions and serve.