itted with a lid, place chicken breast. Top with both cans
>can holder (if using) in the BBQ Roasting Pan & Can Holder, if using. Place chicken
econds.
Season shrimp (or chicken) with salt and pepper to
Preheat oven to 350\u00b0.
If you are using boneless chicken, melt margarine in a 13 x 9-inch glass or metal pan while oven is preheating.
Roll chicken in melted margarine and cook for 10 minutes on each side.
Saute onion in a small pan.
Heat to a boil, stirring almost constantly.
When boiling, put on very low heat and cover for a few minutes.
Place in casserole; top with a can of French fried onions.
Bake at 375\u00b0 for 20 minutes.
Great for a quick, easy supper using leftover chicken or turkey.
Combine all ingredients to the corn in the large crock pot.
Cook for 6 to 8 hours on low.
If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
The others items on list are for garnish after this bad boy is cooked.
Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.
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.
Boil the chicken breasts in large pot filled
Boil chicken breast adding salt while cooking.<
b>Chicken Stock into wide shallow pan.
Marinate chicken
Note:
If using whole chicken, chop into bite size.
Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
Melt oleo.
Mix melted butter with stuffing mix and pat 1/2 mixture (or more) into bottom of baking dish.
Set aside.
Stew chicken and debone.
Reserve 1 can chicken broth.
Saute chopped onion and celery in butter.
Add remaining ingredients.
Layer the chicken on top of stuffing mix.
Pour the heated soup mixture over chicken.
Top with remaining stuffing mix.
Bake at 350\u00b0 for 30 minutes or until heated through.
In large pan, boil chicken (enough water to cover chicken), sprinkle of soy sauce, bay leaf, salt and pepper.
Remove chicken and cut into small pieces.
Put cut up pieces of chicken back into boiling chicken broth and add 1 can chicken broth and frozen vegetables.
Drain watercress and bean sprouts.
Boil 10 to 15 minutes.
Take flour and water, shake to form a gravy.
Keep stirring, when thickened, remove from heat and serve over rice or noodles.
Sprinkle top with soy sauce, if desired.
Boil chicken breasts.
Tear them apart.
Retain broth.
Melt margarine in microwave.
Stir in stuffing mix.
Put half of stuffing mix in bottom of 9 x 13 dish.
Combine cream of mushroom soup with 1 can chicken broth.
Pour over stuffing mix.
Top with shredded chicken.
Mix cream of chicken soup, cream of celery soup, and 1 can chicken broth.
Pour over chicken.
Top with other half of stuffing mix.
Bake at 350\u00b0 for 45-55 minutes.
(Cover during first 15 minutes of cooking.)
Place chicken in bottom of 9 x 13-inch pan.
Mix together the two soups and 1 can chicken broth.
Pour this mixture over chicken, then mix seasoned bread crumbs or stuffing mix with 1 cup chicken broth and melted butter.
Spread on top of soup mixture. Bake at 400\u00b0 for 30 minutes.
Let stand a few minutes before serving.
arlic, rosemary and basil. Put can on top of an oven
xcess fat from the chicken. Rinse the chicken, inside and out,
Cook stuffing mix according to box directions.
Put stuffing into a 13 x 9 x 2-inch baking pan.
Mix cream of mushroom soup with 1/2 can chicken broth; pour over stuffing.
Pick chicken into bite size pieces and place in the pan.
Mix cream of celery soup and 1/2 can chicken broth; pour over chicken.
Bake at 350\u00b0 for 45 minutes.
eck/giblets.
Rinse the chicken, and then pat it dry