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1 1/2 tsp. Season the chicken pieces with salt and pepper. In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Working in batches and adding more oil as needed, brown the chicken, 3 to ...
Toss chicken with flour in slow cooker. Add all remaining ingredients except peas and cream cheese spread; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours), stirring in cream cheese and peas for the last 30 min.
1 1 / 2 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 / 4 cup flour; 8 oz sliced mushrooms; 2 cup baby carrots; 1 small onion, chopped; 14 1 / 2 oz fat-free reduced-sodium chicken ...
Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...
Add the saffron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime and cinnamon stick and bring to a boil over moderately high heat. Return the chicken pieces to the casserole, skin side up, along with any accumulated juices. Cover and braise the chicken in the oven for about 35 minutes, until the breasts are cooked through.
Mock turtle soup is an English soup that was created in the mid-18th century as an imitation of green turtle soup.It often uses brains and organ meats such as calf's head to duplicate the texture and flavour of the original's turtle meat after the green turtles used to make the original dish were hunted nearly to extinction.
Add the chicken and cook until well browned, stirring often. Stir the vegetable pasta blend, soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Easy Substitution: Also delicious with Campbell's® Condensed Cream of Chicken or Cream of Celery Soup.
Chicken mull is a traditional dish from North Carolina, upstate South Carolina, and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter, and seasoned with salt, pepper, and other ingredients. Traditionally, the stew is served in the late fall and winter months.