|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
1 - 10 of 211 for chicken potato vegetable soup
Wash the chicken pieces and pat ... in. Add the vegetables, rice, and ... they are finished and ready to serve. Serve right in the foil for easy cleanup!
Saute chicken in 2 tablespoons ... crust on pie, cut 4 slits in the crust. Brush with beaten egg wash. Bake on a cookie sheet at 375 degrees for 45 minutes.
In a 4x9 ... while preparing the chicken. Add the ... powder, basil, onion soup mix and stir ... beer, cream of potato soup and milk ... Add the frozen vegetables and turn down ... sheet. Serves 4-6 people.
Heat oil in a large soup pot and stir ... brown. Add other vegetables and chicken and stir fry ... in big bowls with warm crusty bread rolls. Serves 6-8
In lg ziplock ... and pepper. Add chicken chunks. Shake to ... so homemade tasting, no-one will know you took shortcuts to get such a delicious potpie.
Put all ingredients in a 4 qt. sauce pan. Bring to boil, then reduce to medium low for at two - three hours. Remove Bay leaf. Serve. Cooks Note: The ...
Preheat oven to 300°F. Season chicken with salt and ... covered so the vegetables can steam. When ... two cans of soup, and the ... pot pie in the world!
Leave skin on chicken breasts during cooking. ... Put into 2 pie shells and then top with remaining 2 pie shells. Bake at 300-325°F until golden brown.
In 3-quart oblong baking dish, combine soup, milk, thyme, and pepper. Stir in vegetables and chicken. Bake at ... golden brown. Serve. Makes 5 servings.
In skillet cook onion in butter until tender. Add chicken. Cook. Stir in vegetables and potatoes heat through. 4 to 6 servings.
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