ack.
Wash.
With chicken breast up, starting from back
Saute celery, onion and green pepper in small amount of oil or butter until tender. Add chicken, salt and poultry seasoning. Continue stirring until chicken is heated.
Cook rice according to package using chicken broth instead of water. Add to sauteed ingredients and cook until dry and beginning to stick to skillet.
Cook rice, using chicken broth instead of water.
Saute onion lightly in 3 tablespoons butter.
Add to cooked rice, along with celery, water chestnuts and 2 tablespoons of soy sauce, mix lightly.
Stuff into roasting chicken, skewer openings.
Melt remaining 2 tablespoons butter and brush a little over skin of chicken.
Place chicken in roasting pan, cover loosely with foil and bake for 1 hour in 350\u00b0 oven.
Boil chicken until tender. Cook shells according
Cook and cut up 2 or 3 chicken breasts.
Mix celery and chicken soup with sour cream and add chicken.
Mix well.
Fix cornbread stuffing mix as directed on package, using chicken broth instead of water and add butter.
Top the chicken mixture with stuffing mix and bake at 350\u00b0 for 30 minutes, or until is bubbly and golden brown on top.
asta according to package directions, using chicken broth for liquid. Drain and set
Cook rice according to package directions, using chicken broth in place of water.
Saute onions and celery in oil.
Mix sauteed vegetables, cooked rice, broccoli, chicken and pepper.
Pour into a greased 4-quart casserole.
Combine cheese and soup in a small saucepan and heat over low flame until cheese melts.
Pour over chicken mixture.
Top with bread crumbs and bake, uncovered, at 325\u00b0 for 50 minutes.
Stew chicken; bone and dice.
Saute onion in Pam spray. Prepare spaghetti according to instructions on package, using chicken broth.
Cook rice in large saucepan according to directions, using chicken broth instead of water. Add mushrooms before last 5 minutes. Stir in chicken, dressing and sour cream; spoon into lightly greased 2-quart baking dish. Bake at 325\u00b0 in oven for 30 minutes. Let stand 10 minutes before serving. Serves 6.
Cook chicken (dice).
Cook broccoli (drain).
Prepare stuffing mix using chicken broth.
Prepare rice according to package directions, using chicken broth instead of the water.
Add cumin with contents of spice pack.
Stir remaining five ingredients into rice mixture.
Top with cheese; if desired.
o 1/4 cup of chicken broth or milk.
Form into
Combine eggs, salt, pepper, parsley, melted butter, and cream of wheat.
Refrigerate for at least two hours.
Bring chicken broth to boil.
Drop dumpling mixture by tablespoons into boiling broth.
Simmer for 15 to 20 minutes.
Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps.
Cook the mixture until most of the liquid is absorbed.
This mixture should not be very thick.
Stir some of the hot cereal into the beaten yolks, and then blend it with the rest.
Cook it over a low heat from 5 to 6 minutes.
Serve hot or cold with any meat preparation.
serves 7 to 9.
r covered pot, the skinned chicken, the chicken broth + 3 or more cups
ong with tarragon and truss chicken loosely.
(See Tip)
or a garnish. Cut the chicken into thin slices that will
elveeta cheese and pour the chicken broth over the cubes.
Next
ake sure the chicken is boneless.
Chicken broth can be canned
Season chicken breast as desired. I like