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Results 31 - 40 of 516 for chicken breast stew
Cut off roots and trim ... in half. Cut chicken breasts into 1 1/2″ pieces. In ... Serve with a crisp green salad and French bread. Serves 6
In a large soup pot ... For a thicker stew, remove lid after 60 ... of bowl. Refrigerate leftovers, if you have any, because you'll want more. .
Rinse, shell and devein shrimp. ... celery, garlic, okra, chicken (cut-up), sausage (sliced). Stir until ... servings. Eat with saltine crackers.
In a large skillet; heat ... 5 minutes. Add chicken and simmer for 15 minutes. ... another 15 minutes; add salt and pepper to taste. Serve over rice.
Cook and drain spaghetti. Chop chicken into bite size pieces. Saute ... to 40 minutes at 350 degrees. Do not cover. Serves 6 to 8. Freezes well.
Brush chicken with a mixture of the ... on puree, top with cheese. Return to oven until cheese melts. Garnish with cilantro and limes. Serves 4.
37. CHICKEN STEW
To stew chicken, cover with water and ... Add salt, pepper, and garlic to taste. Add tomato juice and chopped chicken. Simmer for about 1 hour.
38. CHICKEN STEW
Cover chicken breasts with water; add onions and ... bouillon and barbecue sauce. Simmer all together until completely heated through. Serves 10.
39. CHICKEN SALAD
Cut chicken into small cubes. Mix together rest of ingredients. Use just enough salad dressing to mix together. Refrigerate until ready to serve.
In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned ... pink, stirring occasionally. Serve over rice.
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