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Full Online Book HomeLearning KitchenPoultry - Chicken Feed
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Poultry - Chicken Feed Post by :pss2040 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1628

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Poultry - Chicken Feed

1 small onion -- sliced
2 cups fresh mushrooms -- sliced
1 clove garlic -- minced
1/2 teaspoon thyme -- divided
1 tablespoon butter or margarine
4 cups leftover chicken or turkey -- cubed
4 cups leftover gravy
1 chicken bouillon cube -- crushed
dash pepper
3 cups mashed potatoes

Preheat oven to 350° F.

Saute onion, mushrooms, garlic and 1/4 tsp thyme in butter.

Stir in chicken, gravy, bouillon and pepper.

Spoon into greased 3-qt. casserole.

Combine potatoes and remaining thyme; spoon over mixture.

Bake, uncovered at 350 degrees for 45 min.

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2 whole Oregon fryer breasts, boned and halved 1 tsp. salt 1/4 c. flour 2 eggs, beaten 2 Tbsp. vegetable oil 1 (10 oz.) pkg. frozen chopped spinach 1 Tbsp. butter 2 oz. grated Parmesan cheese 4 oz. Mozzarella cheese, sliced 1/2 c. white wine juice of 1/2 lemon 1/2 c. chicken broth Preheat oven to 350° F.Dredge the chicken in salted flour. Dip in eggs. Saute in vegetable oil 10 minutes on each side. Cook and drain spinach, then top with butter and set aside. Place chicken in heavy metal baking dish. Cover each breast with spinach. Sprinkle Parmesan cheese

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Poultry - Chicken Enchilada Casserole
4 whole chicken breasts 12 corn tortillas 1/2 pound sharp Cheddar cheese -- grated 1/2 pound Monterey Jack cheese -- grated Enchilada Sauce 2 cans cream of chicken soup 2 cups milk 1 can cream of mushroom soup 1 large carton sour cream 1 medium onion -- grated 1 small can Ortega® Green Chili Peppers -- drained, see note Preheat oven to 350° F. Bake chicken in foil at 350~F for 1 hour; bone, skin and cut into chunks; leave