Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Saute celery and onions in butter.
Mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings.
Spread 1 pkg.
of the cooked rice on the bottom of a buttered 9x13 pan.
Cover with 2 cups of the chicken.
Spread 1/2 of the soup mixture over chicken.
Repeat layers.
Top with cheese and corn flake crumbs.
Bake at 350 degrees F.
for 30-40 minutes.
Layer 1 large package dried beef in 10\tx
15-inch pan. Wrap chicken in Sizzlean bacon (remove
chicken\tskin).\tLayer chicken on top of beef.
Pour over 1 can
cream
of
chicken, celery or mushroom soup and sour cream.
Bake 3
hours at 275\u00b0 or 2 1/2 hours at 325\u00b0, uncovered.
eat.
Wash and cut chicken into 2-inch pieces.
n from the heat and, very carefully, pour in water. Please
t deposits and rinse all chicken thoroughly) This step is
ill need 2 Litres of good chicken stock or, in the absence
ices run clear.
Remove chicken from pan and keep
Salt and Pepper the chicken.
I like to add
Put the soy sauce, water, garlic, onion, and sugar in a large pot.
Heat slowly so the sugar dissolves.
If it is sour then add more sugar, too salty then add more water.
If the sauce tastes good then throw in the chicken and simmer about 45 minutes.
The liquid ingredients should thicken to a very good sauce.
Serve over rice.
ogether in a bag. Add chicken parts in a bag and
Place chicken breast halves between sheets of
Cut chicken into pieces, skin if desired. Season with salt and pepper. Put in a casserole dish and put in oven at 350\u00b0F Bake for 30 minutes, then pour off liquid and fat.
Combine french dressing, cranberry sauce, and soup mix in a small sauce pan. Heat till sauce melts, stirring often. Pour sauce over chicken pieces, cook for another 30 minutes or till done.
Very good served over rice.
In a non-stick fry pan melt butter.
Add frozen veggies and mushrooms.
Cook about 5 minutes over Med-High heat.
Slice chicken into thin slices and add to veggies mix.
Salt, garlic and Creole seasoning to taste.
Cook about 5 additional minutes. Now add the Alfredo, stir and cook till sauce is thick.
Place in warm sandwich wrap.
Can be served with a small side dish of grapes or melon slices or a small spinach or any low carb salad.
4 T oil; stir fry chicken until just cooked.
Remove
ke the marinade for the chicken.
Peel and coarsely
everal hours or overnight.
Chicken Tamale Filling:
Heat oil
ow heat. Meanwhile, sprinkle the chicken pieces with salt and pepper
ring to boil. Add the chicken breasts and return to boil
Preheat oven to 350\u00b0. Spray nonstick cooking spray in a 9 x 13-inch glass baking dish. Place raw chicken in pan and set aside. Mix remaining ingredients in medium bowl. Pour over chicken and bake about 1 hour. The sauce is so tasty it would be good to use with chicken tenders to distribute the flavor more fully. It is also very good for pork tenderloins.