|Chicken Classics (Perfect)|
|by Anne Willan|
A collection of step-by-step classic chicken recipes in which every stage of each recipe is photographed in close-up detail.
1 - 6 of 6 for chicken slicks
Boil cut up chicken in kettle or ... full boil. Drop slicks (dumplings) into broth. ... near boiling. Put in bowls. Serve chicken separately after warming.
Place cooked rice ... rice. Place cubed chicken over broccoli. Combine ... uncovered, at 350 degrees for 30 minutes. (Boxed frozen, cubed chicken may be used.)
Mix flour, salt and broth together until it makes a dough consistency. Knead several times. Roll out on floured surface and roll out as thin as ...
Mix all ingredients. ... inch squares. Drop, one at a time, into kettle of boiling chicken broth. Boil, uncovered, 15-20 minutes until dumplings are tender.
Mix soups and broth. Heat and stir until smooth and hot. Add remaining ingredients. Pour into a buttered 2 quart casserole. Bake at 375 degrees for ...
Combine all ingredients and cook in 9 x 13 dish for 25 to 30 minutes at 375 degrees.
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