a bowl. Many Vietnamese Chicken recipes usually require a short time
inutes or until tender. Add chicken, broth, water, and thyme; bring
Cook spaghetti per instructions. The last 5 minutes add onions to water.
In a large microwave bowl mix Velveeta, Rotel tomatoes and soup together well.
Microwave until cheese is melted.
Add chicken and mix well.
Add cooked spaghetti and mix all together.
Pour in a sprayed 13x9\" dish.
Cover with foil and bake at 450* for 10-15 minutes or untill heated through.
Sprinkle chicken with garlic powder, salt and
Layer the chicken in an oven-to-table casserole.
Brown onion and pepper in heated nonstick skillet at moderately high heat for about 5 minutes, stirring to prevent scorching.
Add chicken bouillon and paprika and bring to a boil; pour over chicken in casserole dish.
Cover and bake at 375 degrees for 1 hour or until chicken is tender.
Ten minutes before serving, add buttermilk to casserole dish.
Mix well and bake 10 minutes more until buttermilk is heated.
Serve chicken with the sauce well mixed.
Sprinkle chicken with salt, pepper, and poultry seasoning, inside and out.
Place chicken on a rack and roast for 50 minutes at 375 degrees.
Meanwhile, prepare the sauce.
In saucepan, bring orange juice, broth mix, and parsley to a boil.
Lower heat and simmer for 30 minutes, stirring occasionally.
Add orange rind and cook 10 minutes longer or until rind is tender.
Transfer chicken to serving platter.
Remove skin, cut into serving pieces.
Add grapes to sauce, stir well to combine.
Pour over chicken and serve at once.
Saute the chicken breasts for 3 minutes in a skillet with some non-fat cooking spray if needed.
Add the onions, garlic and bell pepper and saute for 5 minutes.
Transfer to a large saucepan and add the chicken stock, salsa, chicken stock cube, cayenne, cumin and corn.
Simmer over a low heat for 30 minutes.
Serve hot and enjoy!
In nonstick saucepan, brown chicken and garlic on all sides.
Remove chicken.
Add stock, tomatoes, celery, and bay leaf.
Bring to a boil.
Simmer 30 minutes.
Add parsley, mixed herbs, sherry, salt and pepper; cook 5 minutes.
Put sauce in blender and process.
If sauce is too thick, add more stock.
Stir in mushrooms and onions.
Simmer for 10 minutes.
Pour over chicken and serve hot.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
minutes. Add chicken and carrots; saute until chicken is golden brown
o 350\u00b0F.
Mix chicken, chilies and salsa in a
br>Spoon beans, corn, and chicken into reserved onion mixture, combine
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Put chicken in a pot big enough
or a garnish. Cut the chicken into thin slices that will
owl; stir well.
Add chicken, stirring to coat.
Cover
o 450\u00b0F.
Sprinkle chicken evenly with salt and pepper
ginger and garlic' add the chicken,.
Seal the bag, squeezing
Add the broth, chicken, onion, chopped celery and saffron
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel