Chop leftover or cooked chicken into small cubes. In a bowl, mix chicken with cream or leftover gravy. Season with salt, pepper and tarragon. Melt butter in shallow baking dish. Turn chicken mixture into baking dish. Sprinkle with parsley and pimiento. Bake at 350 degrees for 15 minutes. Serve with corn cakes or waffles.

Brown chicken breasts on both sides in a small amount of oil; drain off excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove chicken from pan; keep warm. Add 1 cup of cheddar cheese to […]

Put everything except rice in crockpot. Leave for most of the day. Serve over cooked rice.

3 Whole chicken breasts, Skinned, boned, & halved 1/4 c Chopped onion 2 tb Dijon mustard 1 c Half & half or a small can -of chicken gravy 1/2 lb Sliced fresh mushrooms 16 oz Pkg frozen broccoli Paprika 5 tb Butter or margarine 1/4 c Flour 1 c Chicken broth 1/4 c White wine […]

Chop parsley and set leaves aside. Pound the rest of parsley–including roots–with garlic. Set aside 1 table spoon of pounded garlic for dip sauce. Mix 2 table spoons pounded garlic, 1 table spoon sugar, and the rest of white pepper, salt, Knorr, and soy sauce in small bowl. Cut chicken lengthwise along its front and […]

Poach chicken in broth or water for about 20 minutes. In salad bowl combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Toss well.

Season chicken with salt and pepper. In small skillet, melt butter; add onion and garlic and saute for a few minutes. Add paprika. Dip chicken in this mixture and coat well. Put in shallow baking dish. Bake in 375 F. preheated oven for 20 min. Cover with foil and bake 10 more minutes. Arrange drained […]

Combine all ingredients in heavy skillet. Simmer, covered, 35 minutes or until meat is tender. Uncover and continue to simmer until sauce is thick. Per serving: Calories–211.1 Carbohydrate–12.5 grams Fat–6.5 grams

IN A SHALLOW BAKING PAN,ARRANGE CHICKEN IN SINGLE LAYER.IN A BLENDER CONTAINER,PLACE THE YOGURT,CHUTNEY,VINEGAR,GARLIC,GINGERROOT,CILANTRO,CURRY POWDER,PAPRIKA,SALT,CUMIN,AND RED PEPPER;PROCESS UNTIL SMOOTH. POUR THE YOGURT SAUCE OVER THE CHICKEN,TURNING TO COAT ON ALL SIDES.COVER AND MARINATE IN THE REFRIGERATOR AT LEAST ONE HOUR,TURNING THE CHICKEN OCCASIONALLY BAKE,BASTING SEVERAL TIMES,IN 400 DEGREE OVEN,ABOUT 45 50 MINUTES,OR UNTIL THE CHICKEN […]

Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce. Deeply score the chicken and arrange in a flameproof dish. Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes. Reduce the heat and cook for […]