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Results 41 - 50 of 411 for canned chicken mexican
Cut chicken into 1 inch pieces, simmer ... Drain and add can of V8 juice. Add remaining ... hour. Serve with sour cream and sharp cheddar cheese.
Preheat oven to 350°F. Mix ... minutes. Note: For best results make sure chicken or turkey is pre-cooked and shredded. I use a medium roasting pan.
Brown the rice in olive oil over medium-high heat. Add green onion and fresh minced garlic. Stir in hot water or broth. Add tomato sauce ...
Preheat oven to about 300 to 350°F. Put the chicken in a large pot and ... Spanish Rice, Refried Beans, salad, Saltine crackers and iced tea.
In a large serving bowl, combine all ingredients and mix well. Top with ripe diced tomatoes and pitted olives, if desired. 6 servings.
46. CHICKEN POT PIE
Make biscuits using flour, crisco ... completely done. Boil chicken breasts until done. Save 1 ... mixture, add biscuit top and bake 20 minutes.
Bake cornbread per package directions. Boil chicken and debone. Crumble cornbread in ... as you prefer.) Cook 4 to 6 hours on low in crock pot.
Wash chicken; pat dry. Dredge chicken ... or until chicken is tender. Add olives; heat through. Sprinkle cheese on top and let melt. Serves 4.
Combine filling ingredients and mix well. Dip tortilla into sauce (leave plenty of sauce on tortilla). Place tortilla in 1 1/2 quart ...
Cook chicken and discard all but meat ... minutes or until browned. Can also be microwaved but the cheese is not crispy. Serve very hot. Serves 6.
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