|by Michele Urvater|
The author of "Monday-to-Friday Pasta"has married her innovative approach to chicken and presents over 180 recipes for America's favorite bird.
1 - 10 of 1,300 for chicken mixed vegetables
Preheat oven to 400°F. Mix soup, vegetables (may use fresh vegetables), chicken, and broth. ... foil or a pie shield if it begins to brown too quickly.
Repackage those leftovers ... sauce and colorful vegetables. It's so ... Add salt, pepper, chicken stock and milk ... (can substitute frozen mixed vegetables). Cook over ... salt to 1/8 teaspoon.
In the bowl ... or until well mixed but not long ... Add frozen mixed vegetables and simmer for ... have home made chicken broth, use about ... instead of the carton.
In a large ... Stir in cooked chicken and vegetables. Bring to ... cup of milk; mix well. Drop by ... minutes. Cover and cook for another 10 minutes. Serve.
Repackage those leftovers ... sauce with colorful vegetables. It's so ... Add salt, pepper, chicken stock and milk ... Veg-All or frozen mixed vegetables (anywhere from ... salt to 1/8 teaspoon.
Spray 10-inch pan. Put 1 cup stuffing mix in pan. Combine soup, chicken, sour cream, and vegetables; pour over ... on top. Bake 30 minutes at 325 degrees.
Layer all ingredients in baking pan. Cover with foil and bake for 1 hour at 350 degrees. Uncover and bake 10-15 minutes more. Serve over rice, ...
1. Prepare chicken and vegetables for stir fry. ... minute. Add chicken, cover, simmer until boiling. 7. Add 2 teaspoons cornstarch to make a white sauce.
In 2 quart ... until flour is mixed in; bring to ... 5 minutes until vegetables are tender. Add chicken and raisins, heat. ... green onions, extra raisins.
Place chicken and warm butter ... seasonings (onion, green peppers, garlic). Then put all chopped vegetables in and let steam. ... be added, if desired.
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