|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of 63 for lemon basil chicken soup
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Bring beef stock ... greens to the soup near the end ... make soup with chicken, simply follow ... to this dry soup mix for convenience and extra flavor.
Skin chicken and brown lightly ... baking dish. Mix lemon rind, herbs, lemon juice and soup together and spoon ... sauce with or over this broccoli - rice.
In 2 quart ... medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice. Heat through, ... inch pieces for the broccoli cuts.
Mix all ingredients above EXCEPT vinegar, water and oil, together well. To make up dressing when ready to use, take 2 tablespoons of the above ...
Pound turkey slices ... add 2 ounces chicken broth, the green ... chicken broth, wine, lemon juice and bring to a boil. Add mushroom soup and stir well ... salt, pepper and basil. Add turkey ... rice or regular rice.
In a 6 ... in water, broth, soup, basil, pepper, lemon juice and rices. ... heat about 40 minutes. Serve and garnish with a lemon slice and Parmesan cheese.
Combine all ingredients in a lightly greased 12 x 8 x 2 inch baking dish, stirring well. Cover and bake at 350 degrees for 1 hour and 15 minutes or ...
Place chicken in a greased ... chicken. Bake at 350 degrees for 1 hour and 15 minutes. Serve breasts on a bed of rice and pour sauce over breasts. Serves 6.
Combine all ingredients in a lightly greased 12x8x2 baking dish; stir well. Cover and bake at 350 degrees for 1 hour and 15 minutes or until rice is ...
Place chicken in baking dish, ... oven and cook 1 hour. Cook rice separately, when ready to serve lift chicken onto platter of rice, pour gravy over rice.
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