trips, squeeze the juice and set aside.
Heat the
dd garlic, blue cheese and chipotle.
Melt for approximately
Mix Velveeta, hot pepper sauce and chicken in large microwaveable bowl.
Microwave on high 5 minutes, or until Velveeta is melted, stirring after 3 minutes. (Microwaves vary, so check frequently).
Stir in remaining ingredients.
Serve with celery sticks, tortilla chips, or crackers.
Note: This can also be made in the crock pot. Also, you can eliminate the 'strings' on celery sticks by lightly peeling the celery with a vegetable peeler.
ndiment/spice recipes.
Remove skin and excess fat from chicken. Marinate chicken in
Cut the chicken breast into rough cubes, of
Boil hen. When chicken is cool, debone and set aside, saving broth. Melt butter and brown onions, celery and green peppers. Add green olives, chopped pimentos, mushrooms and cream of chicken soup. Add enough chicken broth to make real soupy and the lemon juice. Then add Velveeta and chicken.
Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 4 min. or until chicken is no longer pink.
Stir in water. Bring to boil. Add pasta; cook 8 min. or until tender.
Add broccoli, VELVEETA and seasonings; stir. Cook 5 min. or until VELVEETA is completely melted, stirring frequently. Stir in tomatoes.
Put thawed broccoli in bottom of buttered dish.
Add cooked and cut up chicken as next layer.
Heat soup, mayonnaise, Velveeta and lemon juice until cheese is melted and pour over top of broccoli and chicken.
Top with crushed crackers and add melted margarine.
Bake at 350\u00b0 for 30 minutes or until bubbly and hot and top browned.
Saute onions, pepper, and olives in oleo.
Add soup, Rotel, Velveeta, and chicken.
Mix with vermicelli.
Bake in large casserole dish (I spray mine with Pam to ensure it's easier to clean) at 350\u00b0 until hot and bubbly.
Boil chicken.
Remove and dice.
Boil spaghetti in the chicken broth (16 oz.).
Saute bell pepper and onion in one stick of oleo. Add this mixture to the spaghetti.
Add Ro-Tel tomatoes, nacho cheese soup, cream of mushroom soup, Velveeta cheese and chicken. Stir until cheese melts.
Bake in casserole dish 15 to 20 minutes at 450\u00b0.
Boil chicken and take off bone. Saute onion, celery, bell pepper and garlic. Mix soups, Ro-Tel with juice, 1 cup chicken broth, Velveeta and chicken. Add seasonings. Simmer about 1 hour. Serve over cooked vermicelli.
Cook noodles until tender; drain.
Add cream of mushroom soup, Velveeta and chicken.
Cover and allow cheese to melt.
Mix well and simmer for 10 minutes.
(It may be necessary to add small amount of milk or water to avoid mixture becoming too thick.)
In a large skillet, saute onion and bell pepper in oleo until tender.
Add soup, diced Ro-Tel, cubed Velveeta and chicken.
Heat until cheese melts.
Season to taste with salt and pepper.
Put 2/3 of mixture in a 9 x 13-inch casserole dish.
Top with pasta and cover with remaining 1/3.
Cook at 350\u00b0 until hot and bubbly. Freezes well.
Serves 8.
Saute onions, celery and bell peppers in butter. Add soup, pimentos, Ro-Tel, Velveeta and chicken. Stir to melt cheese. Add pasta to mixture. Cover and bake at 400\u00b0 for 15 to 20 minutes.
Cook chicken; cool and debone and tear into small pieces. Cook broccoli as package directs; drain.
Layer broccoli on the bottom of lightly oiled casserole dish.
Layer chicken on broccoli.
Melt cheese, soup and sour cream over low heat, stirring frequently and pour over broccoli and chicken layers. Cover with bread crumbs that can or cannot be lightly toasted. Bake at 375\u00b0 for 15 to 20 minutes.
Grease square baking pan.
Preheat oven to 350\u00b0.
Cook broccoli in a skillet over low heat until it breaks apart.
Layer broccoli in bottom of pan.
Next, layer diced chicken.
Spread prepared stuffing on top of this.
Top with two cans of mushroom soup. Spread Velveeta and Cheddar cheese on top.
Bake at 350\u00b0 for 20 to 30 minutes.
r 5-6 mins. Drain and rinse in cold water.
Place beef and chicken into separate shallow dishes. Combine
Layer tortillas, chicken, chilies, Velveeta and chicken soup. Repeat layers.
Bake at 350\u00b0 for 20 to 25 minutes.
Bring asparagus stalks and chicken stock to a boil. Reduce heat to low and simmer gently for 10 mins. Strain. Set stock aside and discard stalks.
Heat oil in a large saucepan over medium heat. Stir-fry garlic and green onions for 1 min, or until fragrant and lightly browned. Add asparagus stock and bring to a boil. Add fish sauce and reserved asparagus tips. Simmer for 1 min then mix in shredded chicken. Add cornstarch slurry and cook, stirring, until thickened. Season to taste. Slowly whisk in egg.
Serve with fresh cilantro.