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Results 31 - 40 of 49 for chicken stew mexican
Saute chicken in oil until white. Season ... just about cooked, sprinkle liberally with shaker cheese and re-cover until melted. Serve over rice.
Cook chicken, onion, pepper, garlic in vegetable oil until done. Then add: Cook in a slow cooker for about 3 to 4 hours. Serve over rice.
33. MEXICAN CHICKEN
Remove bones from the chicken. Place pieces of chicken ... pour over the chicken. Cover with more Fritos and bake at 350 degree for 45 minutes.
34. MEXICAN CHICKEN
Saute chicken and onions in small amount ... Serve by spooning into flour tortillas and topping with sour cream, salsa et cetera, like a burrito.
Cut up chicken and tortillas. Mix soup, milk ... at 300 degrees for 1 hour. You can also add sliced black olives with layers, use a small can.
36. MEXICAN CHICKEN
Boil chicken, debone. In shallow baking ... 350 degrees (covered) for 35 minutes or until bubbling hot. Freezes well, don't bake before freezing.
37. MEXICAN CHICKEN
Brown chicken breasts in olive oil. Set ... and sprinkle on top. Add grated cheeses. Bake until bubbly and golden, about 30 minutes. Serves 24.
Boil chicken and remove meat from bones. ... a medium bowl. Pour over layered mixture and top with cheese. Bake at 350 degrees for 35 minutes.
Boil chicken, bone and cut into ... soup mixture over chicken. Put shredded cheese on top. Bake about 25 minutes at 350 degrees or until bubbly.
Mix all ingredients (except tortillas, cheese and chicken) in the food processor. ... Top with cheese. Bake at 350 degrees for about 45 minutes.
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