Combine crust ingredients together. Press into a 9x13" pan. Refridgerate. Beat the cream cheese, powdered sugar, vanilla and peanut butter until smooth. Fold in the frozen whipped topping. Pour over the crust. Drizzle with chocolate syrup and top with peanuts. Freeze, k

Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed,

Place chicken pieces in pot and cover with water. Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots. Boil until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones. Return cut up chicken to pot. A

Combine shao xing, chicken broth, soy sauce, minced ginger, sugar and white pepper in a bowl; set aside. Place chicken and ginger slices in a large pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover and simmer, turning chicken occasionally, for

Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine. br

Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo they re dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section o

Trim wings. Mix together hot sauce, oil and vinegar. Mix with wings and marinate 30 45 min. Place wings on broiler pan in single layer. Broil 20 25 min. Turn often and brush with marinate till crispy. Dipping Sauce 1 tablespoon butter, 1 tablespoon lemon juice or

Place flour and spices into a paper sack. Add chicken a piece or two at a time and shake. Place butter and chicken in dutch oven and brown the chicken. Put the onions, potatoes, and carrots around the chicken and on top of the chicken. Pour water over . Cover and steam unti

Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g.     strongServings: 4/strong  

Place drumettes in skillet. Mix remaining ingredients and pour over chicken. Simmer slowly for 40 mins, drain wings and refrigerate for 24 hours. Serve cold or at room temp. Formatted for MM by Pegg Seevers 1/19/94     strongServings: 4/s

Arrange the chicken in a 9x13" baking pan. Pour half of the Italian dressi SOURCE: The NATIONAL BROILER COUNCIL CHICKEN FAVORITES Converted by MMCONV Recipe By :     strongServings: 4/strong  

1 jar any flavor Rag=FA Chicken Tonight Cooking Sauce 1 c instant rice,uncooked (extra rice can be added for thicker consistency) Preheat oven to 400 degrees F. Place chicken in an 11" x 7" baking dish. Add sauce, stirring to coat chicken evenly. C

Heat oven to 400~. Spray 15"x10"x1" baking pan with nonstick cooking spray. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese,

Spray 2 qt. baking dish with food release; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 min. Combine soup and water, spoon over chicken. Bake 30 min. or until chicken is no longer pink and juices run clear. Serv

1. Place beans in a 2 quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 F. oven 1 3/4 hours.     strongServings: 4/strong  

1. Place beans in a 2 quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.     strongServings: 4/strong  

Place all ingredients in skillet. Cook over medium heat for 1/2 hour, covered. Remove cover and cook another half hour. Randy Rigg     strongServings: 4/strong  

Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or b

Put chicken in large pot filled about 3/4 full of water. Cook until tender. Remove chicken and debone, or if you prefer, may leave chicken without deboning. Add remaining ingrredients, except tortillas, back in boiling broth water. Take shears and cut FLOUR tortillas in stri

1/2 ts olive oil 1 lb ground chicken breast, : skinless cooked 1/2 c onions chopped 1/2 c red and green bell peppers : chopped 10 3/4 oz low fat cream of mushroom : soup 1/2 c water 1 c twist pasta cooked 1 1/2 c frozen mixed vegetables

Uncle Ben s box or envelope of flavored rice (wild or pilaf, etc.) can be substituted for Lipton s Rice n Sauce, but if you use plain white rice, use long cooking kind (not Minute) and you will have to add spices to your taste: curry, paprika, pepper, etc. whatever you wish.

In a large skillet, combine the rice, soup, sherry, water, and frozen vegetables; mix well. Heat to boiling, stirring. Remove from the heat. Arrange the chicken breasts on top of the rice mixture. Sprinkle each chicken with a couple drops of Worcestershire sauce. Spread

* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from

Completely coat the inside of your casserole with mayonnaise. Cover chicken with cheese. Mix the soup and the wine and pour over all. Cover with crumbs and bake at 350 for 30 45 minutes or until chicken is tender.&20;     strongServings: 4/st

Pound breasts until thin. Place slice of ham on each chicken breast. Put chunk of cheese on top and roll each breast placing rough side down in a shallow pan. Stir soup and pour over all. Put buttered crumbs on top. Bake in 325 degrees over 1 1 1/2 hours or until sauce bub

Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in chicken and black p

Cook margarine, curry powder and onion in 3 quart saucepan over medium heat about 4 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients except rice and peanuts. Cook, stirring occasionally until hot. Serve over rice. sprinkle with peanuts. 4 se

Dip each chicken breast in Egg Beaters, then coat with bread crumbs. Spray a large skillet with Pam and heat. Quickly brown chicken breasts on both sides, about 3 5 minutes total. Coat baking dish with Pam. Place chicken in pan; top each breast with 1/3 cup of spaghetti sauc

Cook onion in margarine until tender, blend soup, milk and marjoram and add to onion,heat well. In casserole put diced chicken and peas & carrots. Pour soup mixture over this and top with biscuits made from Bisquik or your own recipe, bake 20 min. in 450 oven.  

Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside. Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner, forming a triangle. To seal, press edges toge

In a microwave casserole, combine canned soup with 1 cup of water. Cut the meat off of a left over chicken leg, chop, and add to soup. Flavor with lime juice and add chili salsa. Crunch (with a light hand) 1 serving of torilla chips and stir into soup. If you have it, add f

Preparation time = 25 minutes. Substitute 1/2 red and 1/2 yellow peppers for the sweet pepper ingredient. Hot pepper sauce (dash) may be used instead of chili paste Divide chicken stock and vegetable oil in halves for seperate uses. 1. Cut broccoli into florets; peel and cut

1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises. 2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally. 3. Strain stock through a cheesecloth lined colander or wire m

In a large nonstick frypan, place butter and melt over high heat. In a shallow dish, place flour; add chicken and turn to coat well. Place chicken in frypan and cook, turning, about 5 minutes to brown on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to

Bake shells according to package directions. In med skillet over med hight heat, heat oil. Add chicken in 2 batches and cook until browned, stirring ofter. Set aside. Pour off fat. Add gravy, juice, thyme and veggies. Heat to a boil. Return chicken to pan. Reduce heat to low

In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover. Place into prehea

Although this REAL BBQ it is an easy way to cook a whole chicken on a gas grill! And you thought gas grills were for those fat, white legged guys you see in the neighborhood every Sunday burning steak. This recipe is so simple that I always wonder why those "Famous

Skin and bone chicken; slice 1/2" thick. In large skillet, heat clarified butter on medium high. Add chicken slices and saute 3 5 minutes, until they start to turn brown. Season chicken with salt and pepper. Preheat oven to 350. Peel, pit, and thinly slice avocado.

Layer beef in large buttered casserole. Wrap a slice of bacon around each breast. Place in casserole. Mix soup, sour cream, cheese and mushrooms thoroughly. Pour over chicken, spreading evenly. Cover with foil and bake at 325 degrees F for 2 1/2 hours. Take off cover the la

Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minu