|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
1 - 10 of 53 for mexican chicken dishes
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Mix canned milk, soup, onion, chilies, cooked chicken and half of ... Pour in casserole dish. Top with ... high until bubbling all through. Serves up to 6.
Saute onion and ... Add all other ingredients except chicken. Simmer until thickened. Add chicken and continue to simmer 15 to 20 minutes. Serve over rice.
Wrap chicken breasts in foil ... Bake at 350 degrees for 1 hour. Let set 10 minutes before serving. NOTE: Good even if it is not refrigerated overnight.
Sauté green chilies and onion in oil. Add other ingredients (except cheese) and simmer for 45 minutes. Add water if needed. Pour over tortilla ...
Combine all ingredients. Cook until bubbly. This is a great camp fire dish as well as one you can put in the microwave.
Cook fryer in ... size pieces. Combine chicken and mushroom soups ... pieces. In casserole dish; layer Fritos ... with cheese and cook 15 minutes uncovered.
Cook chicken, cool. Take ... aside. Spray baking dish with Pam. Put ... cup of broth. Let stand in refrigerator overnight. Bake at 300 degrees for 1 hour.
Make layers. Cover ... with half of chicken. Mix soup ... layers using rest of ingredients. Bake at 350 degrees until hot and cheese is melted, 30 minutes.
Lightly spray an 11x7x1-1/2 inch baking dish with vegetable oil ... Add the tomato, chicken, broth, chili ... minutes, or until the cheese is bubbly. Serves 6.
Wash and cut fat from chicken breast. Then place ... a large casserole dish, spray the ... cheese. Bake at 350°F for 20-30 minutes or until heated thoroughly.
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