Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
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(3) If using canned chicken, mix the chicken, hot wing sauce, 2
When boiling a chicken for a recipe, cook it in a deep
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Bring broth or water to a boil add noodles and cook according to package directions,or til bite tender.Do Not drain.Reduce heat to medium low. Add soups and stir well. Add chicken and cubed velveeta. When cheese melts taste and add salt and pepper.Serve.
Cook chicken with water to cover and 2 teaspoons salt until done (or salt to taste).
Take chicken out; set aside.
Beat egg with 1/4 teaspoon of salt.
Add flour and mix quickly with a fork until batter forms very small pieces.
Add rivels slowly to boiling chicken broth.
Stir and simmer gently for 10 to 15 minutes.
Add chicken taken from the bones and serve.
Recipe for rivels may easily be doubled.
Canned chicken broth may be used in place of cooked chicken and broth.
at particles from chicken pieces and discard.
Using a sharp knife
oil over high heat. Add chicken, cover and return to a
25 degrees.
Place the chicken breasts into a baking pan
Cook skinned chicken; cool and debone.
If using canned chicken or leftovers, warm chicken in 1 can of chicken broth. Cook noodles in broth.
Two to three ounces of broth should be left in the noodles.
Mix together the noodles, chicken, onion, bell pepper and soup.
Pour into casserole; top with cheese.
Cook for 25 to 30 minutes in a 325\u00b0 preheated oven.
Use salt and pepper to taste.
In a large lidded pot or dutch oven, heat oil on medium heat.
Add garlic, celery, green bell pepper, onion, 1 tbsp of the cajun seasoning, chicken, and sausage. Cook for about 5 minutes, until chicken is mostly cooked (or well-heated if you are using canned chicken).
Add rice and saute for 1-2 minutes.
Add broth, Worcestershire sauce, and remaining 1 tbsp Cajun seasoning; bring to a boil.
Cover, reduce heat to simmer for 20 minutes.
Remove lid and let set for 5 minutes before serving.
Drain water from canned chicken and canned tomatoes and chiles.
flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
Spead mixture over one side of tortillas as thin
or as thick as you like.
Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
Brown tortilla on one until side crispy then flip and do the same on other side.
Place tortillas on plate to cool.
Serve with LIPTON Spanish Rice mix for complete meal if desired.
o room temperature. Drain the canned chicken. Mix cream cheese, green chiles
Cook chicken until done; debone and place meat in liquid that chicken was cooked in.
I add canned chicken broth if the liquid needs to be richer.
Drain canned chicken thoroughly.
In a medium mixing bowl, beat together softened cream cheese, chicken and ranch dressing mix with a hand-held mixer until a spread texture is achieved.
Chill slightly before serving with hearty crackers.
This may also be made with a food processor.
Cut center out of rolls.
Melt margarine in saucepan.
Add bread pieces, canned chicken and chicken soup.
Fill holes with chicken mixture; spread remaining mixture across top of rolls. Bake at 400\u00b0 until brown, 10 to 15 minutes.
archment paper.
Drain the canned chicken thoroughly, getting as much moisture
Mix the canned chicken, cream cheese, shredded cheddar, blue
Preheat oven 350\u00b0.
Dice and saute the onions in olive oil or butter.
Mix onions, garlic salt, chili powder, cheese, rotel, cream of chicken soup, and drained canned chicken in a bowl and salt and pepper to taste. (Add more cheese and chili powder also, if desired.)
Grease a casserole dish and line the bottom and sides with torn up corn tortillas.
Pour the chicken mixture into dish. Top with more torn up corn tortillas and more cheese.
Bake at 350\u00b0 for 35 min.
Place chicken in a large pot, cover with water and cook until tender. Pull chicken from bone, discard bones and skin. Strain broth.
Put broth in the same pot, adding enough canned chicken broth to make 2 qt. Heat to boiling.
Add 1/2 stick margarine.