Sentences with phrase «add cream of chicken»

Did not add the cream of chicken or chicken breast Did add: diced green peppers, sweet peppers, hot green chilis, garlic, and cilantro.

I'm tempted to try it again with adding some cream of chicken soup.

Not exact matches

I can't handle a lot of heat so I added a tbsp of cream cheese to the chicken / hot sauce mix and it's perfect!

Add the chicken, remaining seasonings, sour cream, half of the green enchilada sauce (so roughly 13 - 14 ounces) and 8 ounces of the shredded cheese.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

Brisk Broccoli Soup Ingredients 1 cup broccoli florettes 1 clove of garlic 1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall Cup.

To the mushrooms, add chicken, sour cream, and cream of mushroom soup; remove from heat.

Add greens of onion, chicken, buffalo sauce, cream cheese, and chopped green chiles.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

Add chicken broth, heavy cream, sun - dried tomatoes, and Parmesan and season with a little bit of salt.

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

Vegetable broth in place of chicken broth, cream of onion soup instead of cream of chicken, and then added cooked salad shrimp.

3 lbs of white american cheese 2 C sour cream 2 C green chiles 2 C can milk (add only 1 can first) 2 Tsp chicken bouillon 1 Tsp garlic

I also used fage 2 % yoghurt in place of the sour cream and was delicious but i added quite a bit more sriracha — also sprinkles some coarse salt on the chicken when it came of the oven which i thought it needed.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

In a medium sauce pan add the sauce ingredients; cream of chicken, milk and salsa and cook until warm.

I also added green onions, jalapenos or diced green chilies and a little bit of sour cream to the chicken mixture to add a little more filler.

Add the garlic powder, then stir in the can of green chiles, cream of chicken soup and sour cream.

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

With 30 minutes of cooking time left, shred the chicken using two forks and add the cream cheese and crumbled bacon.

You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.

This time, we used chicken thighs instead of breast and we added 2 tablespoons of sour cream to thicken the sauce.

Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricOf course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof the rustic bread featured in the recipe here, add in some wild rice.

Once the cream cheese has melted and combined with the sauce, add the chicken and a small can of green chiles and stir.

Just pre-cook cubed chicken in some of the fajita seasoning and then add the enchilada sauce and cream cheese as instructed for the shrimp.

Add almond butter to your stir fry, or use it in place of cream when you make sauce for chicken or meat.

Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into theChicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into thechicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into thechicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Add milk and remaining 1/2 cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes.

The sautéed vegetables are coated in a bit of flour then chicken stock and heavy cream are added.

Just before assembling I added the chicken back to the pan along with 1 / 3c of the enchilada sauce and 4oz of cream cheese.

In the casserole dish, add the cooked egg noodles, cooked chicken, frozen peas and carrots, cream of chicken soup, sour cream, and milk or water.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

The flavor - packed ranch dressing and cream of chicken soup adds amazing flavor to this Crockpot Ranch Pork Chops Recipe.

Once your chicken is shredded put it in a large bowl, add the sour cream, 1 cup of cheese and half of the Enchilada sauce.

For an on the go lunch, I pack some of this chicken into a quart size mason jar, add some avocado and sour cream and top with lettuce and spinach to take with me when I'm serving as a doula or traveling.

I didn't use porcini, added herbs de Provence and some chicken stock, and used Creme fraiche instead of cream.

Here is what you need to make it: 3 pounds chicken breasts 1/2 cup or more recipe ready real bacon pieces 1 Tablespoon minced garlic Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix Two 10.75 ounce cans lowfat cream of chicken soup 16 ounces light sour cream 1 teaspoon pepper ** Original recipe calls for adding 1/2 to 1 cup of water, but since my chicken was partially frozen, I didn't add any liquid, and my sauce was great.

With 30 minutes of cooking time left, shred the chicken using two forks and add the cream cheese and crumbled bacon.

Just before assembling I added the chicken back to the pan along with 1 / 3c of the enchilada sauce and 4oz of cream cheese.

I've just added a chicken tikka masala recipe to my app and it has 13.3 g of carbs per serving (it's just a standard recipe from curryfrenzy.com), a bit of tweaking would probably lower carb levels (a bit less coconut cream, yoghurt and cream in the recipe).

I realized this when I added it instead of fresh cream to chicken curry I made last week.

It starts with a base of carrots, celery, and onion, and then tomatoes and white beans are added along with chicken stock finished with a touch of cream.

am on Day 6 First time... has been the easiest diet ever and was 6 ponds down on the 5th Day and I agree that this diet has lots of nutrition... do nt know what the person above was talking about (dangerously low in nutrition and calories) I have been a purest with it as well and have not suffered any... my version allows Beef or skinless chicken on the meat days and does not have all the added things I have seen above; but my cravings for chocolate, ice cream, cookies etc have dissapeared... my diet also warns to take a two week break between rounds... I am hoping the next two weeks I will eat smaller portions and stick to healthy foods... then I will try for the next 10 pounds

I ask for grilled chicken instead of shredded chicken (the shredded chicken is a fajita mix), avocado slices instead of guacamole, add grilled shrimp, and usually extra sour cream:

«From fresh island fish such as mahi mahi, Hawaiian snapper, monchong and ahi to excellent meat cuts such as filet mignon, New York steak, rack of lamb and free range chicken breast, guests can savor each exquisite creation with a choice of sauces including lemon buerre blanc, mango fennel chutney, mushroom cognac cream and port sauce to name a few,» added Alex.

I would prepare the green - curry recipe (with the added bonus of chicken) found in its pages — just as soon as I could hunt down coconut cream, holy basil, palm sugar, Thai eggplant, and kaffir - lime leaves.

Hot weather menu - Shaved ice $ 3 (with cream $ 3.50) Gourmet frozen pops (bourbon bacon, coffee, apple & salted caramel, gingered pear)- $ 2.50 each Chicken salad sandwich - $ 4 Old fashioned grilled cheese with a side of dill pickle chips - $ 2.50 Grilled Pimento and cheese - $ 4.50 (add applewood smoked bacon for $ 1) «The Elvis» grilled peanut butter and banana sandwich - $ 4 «Modified Elvis» grilled Nutella and banana sandwich - $ 4 Lavender, pomegranate and verbena lemonade - $ 3 (small), $ 5 (large souvenir cup) Bottled water, soft drinks, chips - $ 1 / each