ace chicken in a large roasting pan. Add onions, lemon, thyme and
t as little as possible and continue cutting until all dough
O 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS
Combine flour and pepper in a ziplock bag.
Cut chicken into bite
Add water or broth into instant pot. Add chicken.
Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
Use a spoon to break up the chicken.
Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.
Mix all ingredients together in roasting pan.
Place metal rack in pan.
Place chicken (either stuffed or unstuffed) in pan. Cook about 2 hours, uncovered, at 350\u00b0.
After bird is cooked, mix pan drippings with Wondra sauce and gravy flour (regular flour may be used).
Serve over dressing and/or potatoes.
ven rack in middle position and preheat oven to 450\u00b0F
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
dd half the corn and the onion and saute for 3 mins
Bring a large pot of water to a boil over high heat. Add pasta and cook until tender.
While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Sprinkle with cheese and serve immediately.
stirring, until softened. Add the shredded chicken and set aside. Using a paper
il.
Clean out the chicken and rinse completely. Put the wings
Chicken Stock for Etouffee: Put chicken in water and bring to boil; add
Cook the pasta according to packet instructions.
Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
Warm through and serve.
aising pan and heat
d for the gravy).
2. Cut the chicken breast into
ups water, soy sauce, garlic and ginger to a boil over
ver medium heat. Add flour and cayenne and cook, stirring, for 1
ave chicken whole.
Wash chicken, drain and pat dry.
Mix tarragon and
Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
Crumble cornbread into a large bowl; mix in the toasted bread pieces.
In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
Stir in shredded chicken and sliced eggs.
Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.