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I need help thinking of a chicken dish to make of some sort? Any suggestions?

I have chicken I need to use.


Asked by Hesmynavyman at 8:25 PM on Oct. 18, 2010 in Food & Drink

Level 18 (4,812 Credits)
This question is closed.
Answers (5)
  • Chicken pot pie:

    Boil and cut your chicken into chunks, then layer in the bottom of a baking dish.
    Stir together:
    1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can mixed vegetables, then spread over top of chicken.
    Sprinkle salt and pepper on top.
    Stir together:
    1 stick butter (melted), 1 cup self-rising flour, 1 cup milk, then pour over top of vegetable mixture.

    Bake at 350 for about 40 minutes or until the crust is a golden brown.

    This dish is always a winner and tastes even better heated up the next day.

    Answer by neebug3766 at 8:29 PM on Oct. 18, 2010

  • Put the chicken in a crock pot with some cream of chicken soup some sour cream a little water and two packets of that Italian dry mix stuff that you use to make ranch dressing. Cook until the chicken is white (about 2 hours).

    Answer by luvsmysonjames at 8:32 PM on Oct. 18, 2010

  • I like to grill a few boneless pieces of chicken, chop them into bite size pieces and toss into brown rice and fresh veggies with a bit of melted cheese or a basil oil dressing.

    Answer by zava_t at 8:28 PM on Oct. 18, 2010

  • Chicken cordon bleu
    Chicken fajitas
    Chicken enchiladas
    Marinate the chicken, cook and toss into salad
    Chicken pitas~chicken, lettuce, sprouts, tomatoes, cucumbers, cheese and caesar dressing
    Homemade nuggets

    Answer by kksmomma1019 at 8:43 PM on Oct. 18, 2010

  • The favorite way around here - brown it, then roast it, pull it with two forks until it's shredded, and stir in taco season the same way you would to use ground beef for taco meat. Use that meat for tacos, burritos, nachos, taco salad, etc. If you have a bunch of it to use up, you can do that in bulk, freeze half of it, and defrost it to reheat later.

    Answer by NotPanicking at 10:32 PM on Oct. 18, 2010