|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.
Results 1 - 10 of 421 for shredded chicken squash
Cook squash, onion and ... pan. Spoon vegetable mixture over crumbs. Sprinkle remaining crumbs on top of vegetables. Bake at 350 degrees for 30 minutes.
Cut squash in half lengthwise ... To serve, cut in half lengthwise and sprinkle with nuts. Garnish with celery leaves and apple wedges. Makes 8 servings.
Cook squash and onions in ... cream, and boned chicken. Stir in ... stuffing. Bake at 350 degrees for 25-30 minutes or until bubbly. Yields 4-6 servings.
Cook squash and chopped onion ... sour cream and chicken soup. Stir in shredded carrot. Fold in ... or until heated through - 8 servings. (or 10 servings)
Use a 2 ... all ingredients, except squash and broccoli. Bring ... the more you eat, the more you lose!) Can be made ahead and frozen. Makes 1 1/2 gallons.
In a saucepan cook sliced squash and chopped onion ... combine cream of chicken soup, 3/4 cup ... cream. Stir in shredded carrots. Fold in ... 25 to 30 minutes.
Combine stuffing mix ... aside. Cook yellow squash and zucchini together ... remaining stuffing mixture. Bake squash at 350 degrees for 30 minutes. Serves 8.
In a large saucepan, cook zucchini and onion in boiling, salted water for 5 to 10 minutes or until crisp and tender. Drain well. In a large bowl, ...
Boil squash and onions for ... quart casserole dish. Add squash and soup mix. Place the rest of the stuffing on top. Bake at 350 degrees for 30 minutes.
Cook squash and onion about ... squash mixture and spread evenly over stuffing. Sprinkle remaining stuffing on top. Bake 30 to 40 minutes at 350 degrees.
top of page