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Directions Bake biscuits according to package directions

  • 6 individually frozen biscuits
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 5 medium carrots, coarsely chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup frozen corn
  • 3 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 3/4 teaspoon browning sauce, optional
4/5 (1 Votes)

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1. MAKE THE CHILI Preheat the oven to 350°

  • 1/3 cup vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 large jalapeño, seeded and minced
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons New Mexico chile powder
  • 1 tablespoon ground cumin
  • Salt
  • 3 tablespoons tomato paste
  • 5 cups shredded chicken (from 2 rotisserie chickens)
  • 3 cups low-sodium chicken broth
  • 2 tablespoons chopped cilantro
  • Cornbread
  • 1 1/2 cups coarse cornmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 ounces cheddar cheese, shredded (2 cups)
  • 1 cup plus 2 tablespoons milk
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3 large eggs, beaten
4/5 (1 Votes)

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Get rice and vegetables cooking

  • 4 boneless, skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 T vegetable oil
  • 1/2 c fruit juice (apple is good)
  • 2 T honey
  • 2 T soy sauce
  • 1/2 t ground ginger
  • 1/2 t garlic powder or 2 t minced garlic
  • Cooked white rice
  • 16 oz bag frozen mixed oriental vegetables (or 4 cups)
4/5 (1 Votes)

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Preheat oven to 350. Heat butter and oil in large skillet till butter is melted

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 boneless skinless chicken breast (1/2 lb), cut into bite-size pieces
  • 2 cloves garlic, minced
  • 1 c. sliced mushrooms
  • 2 c. sliced asparagus
  • pepper
  • 1 pkg. (6oz) corn bread stuffing mix
  • 1/4 c. dry white wine (optional)
  • 1 can (14oz) chicken broth
  • 1 can (10.7oz) condensed cream asparagus or cream of chicken soup, undiluted
4/5 (3 Votes)

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Cooking in the oven is the simplest method

  • Memphis Rub:
  • 1 medium whole chicken (4 to 5 lbs.)
  • 2 1/2 Tbs. of Memphis Rub (recipe follows) or your own rub
  • 1 can beer at room temperature.
  • 1/4 cup paprika
  • 1 Tbs. dark brown sugar
  • 1 Tbs. sugar
  • 2 tsp. salt
  • 1 tsp. celery salt
  • 1 tsp. black pepper
  • 1 tsp. dry mustard
  • 1 tsp. garlic powder or finely minced garlic
  • 1 tsp. onion powder or finely minced onion
  • 1-3 tsp. cayenne pepper, to taste
4/5 (1 Votes)

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This is very much like enchiladas

  • 2-3 cooked chicken breast (boiled or grilled), chopped into small pieces or shredded
  • 1 8-10oz jar red salsa
  • 1 8-10oz jar green salsa
  • 1 8 oz. bag shredded cheddar, colby or jack cheese
  • 10 flour tortillas
  • 1/4 - 1/2 cup chopped cilantro
4/5 (1 Votes)

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Betty Crocker recipe

  • Casserole
  • 2 tablespoons butter or margarine
  • 3 tablespoons Gold Medal® all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 2 cups milk
  • 1/2 cup mayonnaise or salad dressing
  • 1 tablespoon Dijon mustard
  • 2 boxes (9 oz each) Green Giant® frozen broccoli spears, thawed, drained
  • 3 cups cubed cooked chicken or turkey
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Topping
  • 1/3 cup Progresso® plain bread crumbs
  • 1 tablespoon butter or margarine, melted
4/5 (2 Votes)

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1. In a large skillet coated with cooking spray, saute the chicken until no longer pink

  • 1 pound of bonelessskinless chicken, shredded
  • 1 can(10 ounces) diced tomatoesand green chiles, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 teaspoon paprika
  • 1 teaspoonground cumin
  • 1/2 teaspooncayenne pepper
  • 1 package (13-1/2) tortilla chips
  • 1-1/2 cups (6 ounces) shredded mexican cheese
4/5 (1 Votes)

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Mix together: cream cheese, and mayo

  • 1 large cream cheese (reduced fat)
  • 2 tabl. mayo
  • 1 cup chopped cooked chicken
  • 1/2 cup almonds chopped
  • 1 tabl. chutney
  • 2 tabl. curry
  • 1 teas. salt
  • toasted coconut
4/5 (1 Votes)

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Heat oven to 350. Place chicken in a greased 13×9 baking dish, skin side up

  • 1 chicken, cut up (I use drumsticks)
  • 2 cans cream of chicken soup (or any other 'Cream Of...' soup)
  • 1/2 c. grated Parmesan cheese
4.5/5 (2 Votes)

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Cook chicken until well browned in heated oil at medium-high heat in large skillet

  • 1 tsp (5 mL) olive oil
  • 3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
  • 2 cups (500 mL) sliced button mushrooms
  • 1/2 cup (125 mL) chopped onion
  • 2 cloves garlic, minced
  • 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
  • 2/3 (150 mL) cup water
  • 3/4 cup (175 mL) orzo
  • 1 cup (250 mL) shredded carrots
  • 1/4 tsp (1 mL) ground black pepper
  • 1 tbsp (15 mL) chopped fresh basil leaves, plus
  • 2 basil leaves, cut into fine strips
  • 1 tomato, diced
3.5/5 (2 Votes)

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Traditional recipe for Keema Vada that you can now make at home and not depend on going to your favorite Indian res...

  • 8 ounces minced mutton/keema, or ground lamb
  • 1 small onion, chopped
  • 4 to 5 stems fresh cilantro, chopped
  • 3 green chiles, seeded and chopped finely
  • 1/2 inch piece ginger, chopped finely
  • 2 cloves garlic
  • 2 tablespoons garbanzo bean flour
  • Salt, to taste
  • Oil: for deep frying
3.7/5 (3 Votes)

Any burning questions? Our chefs answer!

Minced Mutton/Mutton Keema Vada Best Chicken n Biscuits