Elranchochicken Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
• Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
• Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
• Look at that! Serve it with a salad and a dang hearty appetite.
• To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Steps:

• Place chicken in your slow cooker cover with remaining ingredients except cheese and tortillas.
• Cover and cook on low for 6 to 8 hours.
• Serve with tortillas and cheese.

Steps:

• Break the broccoli into small pieces and rinse well, place into a greased casserole and add the rice, crumbled stock cubes, seasonings & capsicum.
• Carefully pour the boiling water over & stir gently, cook uncovered at 180.C for approx 30-40 mins or until the rice has absorbed the liquid, stirring occasionally.
• Make 5-6 depressions into the surface of the rice mixture and break an egg into each, scatter with cheese and return to oven until eggs are set & cheese melted.

Steps:

• Preheat oven to 350º.
• Brease a large cookie sheet.
• Pound chicken breasts between 2 sheets of waxed paper to about 1/4 inch thick.
• Dip chicken into salad dressing to coat.
• Then dip into crushed chips, making sure chicken is well-coated.
• Place on cookie sheet.
• Bake 30 minutes.

Steps:

• Heat oven to 350.
• Brown chopped onion and chopped bell pepper until just brown, being careful not to burn.
• Add minced garlic and cook for two minutes.
• Add rice, pimentos and stir for about two minutes on low heat.
• Add chicken stock. turmeric, cayenne, and chili powder.
• Pour into a 2 quart casserole dish and arrange chicken on top and salt and pepper.
• Cook for one and a half hours.

Steps:

• Preheat oven to 350°F.
• Heat 3 tablespoons of the oil in a medium skillet over medium heat.
• Add one chopped onion and saute, 2-3 minutes.
• Add the garlic and saute for 1 minute longer.
• Set aside.
• In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
• Season with salt, pepper and bay leaf.
• Add the heated onion & garlic oil and mix well.
• Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
• Add onion slices and sliced olives.
• Bake for 1 hour, basting oaccasionally with the sauce.
• Garnish with parsley leaves, if desired.

Steps:

• Combine soups, undrained tomatoes and next 3 ingredients, set aside.
• Sprinkle 1/3 of the tortilla strips over bottom of ungreased 3qt baking dish.
• Layer 1/2 of the chicken, spoon 1/2 of the soup mixture on top.
• Sprinkle 1/2 the cheese and another 1/3 of the tortilla strips over soup.
• Layer with remaining chicken, soup and tortillas.
• Bake covered at 350 for 45 minutes until bubbly and center is hot.
• Uncover, sprinkle with remaining cheese. Bake 3-4 minutes longer until cheese is melted.
• Top with sliced tomatoes. Let stand 10 minutes before serving.