mbine the chicken breasts, chicken broth
ver medium heat, cook chicken until no longer pink and
ntil done. Save the stock!
Tear chicken into pieces and toss
arge saucepan, cook and stir the cream cheese and salsa over
y this in the Indian market,
eramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black
round turkey and break up the meat; cooking until no longer
Boil the chicken and debone it.
Save the broth and cook the spaghetti in it.
Mix all the canned ingredients together (works best if you put it in a blender, not all at once).
Mix chicken, spaghetti and soup mixture together in a crock-pot and heat it until
it begins to boil.
Stir the melted butter into the cornbread stuffing and set
ix together the bread crumbs and the parmesan cheese.<
Boil chicken until tender; debone and chop
nough to hold chicken plus two quarts water
Brown all but 3 of the sausages in olive oil in
llon sized storage bag mix chicken, garlic powder, onion powder
Cut the chicken and sausage into thick pieces
Add 1 tablespoon salt to boiling chicken.
Cut chicken in squares about 1-inch thick.
In the chicken broth, put chopped celery, bell pepper, mushrooms and olives and cook about 10 minutes.
Add cooked spaghetti to broth.
Next, fold in chicken and stir slightly.
Place layer of mixture in baking dish. Sprinkle with cheese and another layer and repeat until baking dish is full.
Bake until slightly brown at 350\u00b0.
br>Add 2 cups of chicken to food processor and pulse
o a boil. Cook spaghetti in the boiling water, stirring occasionally
In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.