Dice chicken into bite size pieces
Place chicken into oven dish add rest of ingredients.
Mix well and leave to marinade for 24 hours in fridge.
Place in oven 200c for 30-40 minutes stirring twice during cooking.
Thicken sauce with a little corn flour at end.
Squeeze lime over curry
(can fry spices cumin, coriander, mustard seeds etc and add to marinade).
Mix chicken, onion, tomatoes, soup& cheese in large oven proof bowl.
Microwave on high until cheese is melted, stirring every 30 seconds.
Mix with cooked spaghetti.
Spray two (2) 9X13 pans with Pam.
Pour spaghetti mixture into pans.
Bake at 375 degrees for 45-60 minutes.
This freezes well and may be frozen before baking.
Cook chicken tenders, as directed on package, in a baking dish.
When crispy, top with desired amount of spaghetti sauce and mozzarella cheese; bake until hot and bubbly.
Mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid.
Add dried rosemary and veggies and stir.
Heat over medium-high heat until boiling, stirring frequently.
Add biscuit pieces to the boiling broth.
Cover with lid and reduce heat to simmer for 20-22 minutes.
utter, set aside. Once the chicken cools off, cut into bite
Preheat the oven to 350 degrees F (175 degrees C).
Arrange chicken in the bottom of a 2-quart casserole dish.
Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
Bake in the preheated oven until bubbly, about 30 minutes.
Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
Add egg noodles, and cook until tender.
br>Pour the cans of chicken broth into a saucepan along
Heat oil in large deep skillet on medium-high heat.
Add chicken; cook 7 minute or until cooked through, stirring occasionally.
Mix broth, dressing, and flour until well blended; gradually add to skillet, stirring constantly.
Add tortillas; stir to combine.
Bring to boil. Reduce heat to medium-low; simmer 3 minute.
Sprinkle with cheese; cover.
Simmer 3 to 5 minute or until cheese is melted.
Top with salsa.
n a large bowl; add chicken and toss to coat. Whisk
ightly. Arrange the vegetables and chicken in the crust and cover
an and cook chicken breasts until done.Remove chicken from pan and
Pre heat oven to 350.
Pound chicken until about 1/4 inch and place on a baking sheet.
Place 2 slices of ham on each chicken, pepperoni (on husbands), and cheddar cheese, then roll chicken up and make sure the chicken is seam side down.
Sprinkle chicken with pepper, garlic salt, onion powder, and lots of Parmesan cheese (I don't measure just wing it).
Bake for 15 mins then flip the chicken and sprinkle seasonings and Parmesan cheese on the other side and bake for another 15 minutes.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Rinse chicken under cold water.
Put soup and milk in crock-pot, stirring well.
Add chicken; stir until coated with soup mixture.
Cook on low for approximately 6 hours, or until done.
Serve over your favorite noodles.
Serves 4.
Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
Saute chopped onion and celery in olive oil until soft. You may add other vegetables if you would like. Remove chicken from the bone and shred. Add salsa to vegetables. Bring to a boil. Reduce heat and simmer about 20 minutes.
Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for one hour.
Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 1 teaspoon salt and 1/2 teaspoon of pepper or to taste. Reheat if necessary.
Preheat oven to 350.
Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
Leave croissants in a rectangle (2 croissants) and press together so it won't separate. Roll it over the top of the chicken and wrap under as far as possible.
Bake on a cookie sheet until golden brown and chicken is done through.