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 large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
Place the stock and chicken into a saucepan and bring
ups.
Herbed chicken Gravy: Follow above directions, using chicken broth. stir in
NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Sliver chicken.
Make chicken gravy mix as directed, except use
inute stirring occasionally. As the gravy cools it will thicken so
Spray inside of crock pot with cooking spray.
Rinse chicken and place in cooker.
Mix chicken gravy with water and wine.
Pour over chicken.
Cook on low approximately 6 hours.
About 1 1/2 hours before end of cooking time add carrots and onions.
When done, take chicken out and let rest on a cutting board at least 15 minutes.
Take vegetables out of gravy; strain the gravy and thicken to your preference.
Enjoy with mashed potatoes and a tossed salad!
Mix buttermilk baking mix, water and minced scallion greens with a fork until blended.
Cut chicken in 1-inch pieces.
Put in large, nonstick skillet and stir in chicken gravy, frozen peas and carrots and sliced white part of scallions.
Bring to a boil, stirring a few times.
Reduce heat and drop 8 large spoonfuls dough on chicken mixture.
Simmer uncovered 10 minutes.
Cover and simmer 10 minutes more until chicken is no longer pink in center.
Saute carrots, celery and onion in small amount of chicken gravy; mix with chicken, remaining vegetables, seasonings and enough gravy to fill bottom of pie crust.
Put top crust on and tuck edges under and flute.
Cut steam holes.
Bake at 450\u00b0 for 20 to 30 minutes or until lightly browned and inside mixture is bubbly.
Heat any leftover gravy on low heat, stirring constantly, until bubbling.
Spoon over pieces of pie.
n a pan heat wine, chicken stock and water, mix a
nd bubbles.
Stir in chicken gravy, chicken, pimento and noodles. Spread in
5.
Thaw and Clean Chicken Breast Removing Any Excess
he cream of chicken soup and beef gravy in a slow cooker
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.
Preheat oven to 400 degrees F (200 degrees C).
Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.
ie crust instructions.
Cut chicken breast into cubes or small
o 425\u00b0F.
Place chicken in baking dish, fill with
Make chicken gravy mix according to directions (microwave is easiest) and pour in crock-pot.
Or pour prepared gravy into crock-pot.
Add remaining ingredients and stir well.
Place frozen chicken in gravy.
Cover and cook on low 7 hours.
Serve over cooked egg noodles or rice.