in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
Drain and chop the chunk chicken.
Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
Stir in one stalk of celery cut up (optional).
Serve with celery sticks, corn chips or tortilla chips for dipping.
T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients.
Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
Recipe may be refrigerated and served cold.
Cook or bake the chicken until tender.
Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir for 5 minutes or until golden.
Place chicken breasts in the pot of a slow cooker. Sprinkle with the Hidden Valley(R) Ranch Seasoning mix and chili powder. Top with the onion, green chiles (with liquid), beans, and chicken broth. Stir together and cover. Cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
Melt margarine. Saute onion; add and saute green chilies. Add and melt cream cheese; add cans chunk white chicken. Spoon 2 to 3 tablespoons mixture into tortilla shells. Roll and place seam side down into lightly greased 13 x 9-inch dish. Top with Monterey Jack cheese and drizzle with small container whipping cream. Bake at 350\u00b0 for 30 to 35 minutes or until brown.
Save the chicken broth to add later, if needed.
Mix the sour cream and cream of chicken soup.
Grease a 9 x 12-inch pan, layer bottom with the white chicken and layer soup mixture over.
Roll out the tube of Ritz crackers and sprinkle on top of soup.
Slice margarine and pat on top.
Bake at 350\u00b0 for 1 hour.
Serves 4.
Cook noodles.
In separate pan, heat chicken soup, water and chunky white chicken.
Add seasoning.
Can be mixed with noodles or served separately.
Bring broth and oleo to a boil.
Add noodles and simmer 45 minutes.
Add 3 small cans or 1 large can white chicken chunks. Cook 15 minutes more.
Serves 6 to 8.
Heat soup, chilies, sour cream and white chicken until smooth. Place one spoonful of soup mixture, cheese and onion onto tortilla.
Roll up tortilla and place into 9 x 13-inch pan.
Pour remaining soup mixture over rolled up tortillas.
Top with cheese and onion.
Bake at 350\u00b0 for 20 to 30 minutes.
arge bowl.
Add the chicken pieces to the marinade.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
eg, together with made-up chicken stock. (there should be enough
Beat the egg white, trim and slice the spring
Step 1.
Marinate the chicken with ginger-garlic pasts, white pepper, chilli, garam masala, and coriander powder and mix it well, Keep aside for at least an hour.
Step 2.
Mix together all the ingredients for the batter and beat thoroughly.
Step 3.
Heat oil in a kadai . Dip a marinated chicken piece in the batter and shallow-fry until crisp and golden brown.
Step 4.
Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
he oven.
Add the chicken, pepper and thyme to the
tir in milk until smooth white sauce results.
Mix onion
Mix all ingredients except green chillis,oil and onion.Keep covered for 1 hour,longer if possible.Heat the oil in a good pan and fry the onion till golden brown,add the chillis and fry for2 mins,fry the chicken pieces on all sides,and cook covered on low heat for 15 mins or until cooked.Remove lid and fry until dry.Add lime juice and coriander.Serve with rice or naan and a cooling raita.
Enjoy.