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Old 05-18-2007, 10:17 AM   #11
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Join Date: Mar 2007
Posts: 91
Simple Chicken Casserole

4-8 frozen chicken breasts or thighs (individually frozen from the store)
1 cup of rice
1 stalk of celery, sliced or diced
2 cups of chicken broth
1 can of Campbell's Cream of Chicken and Mushroom soup
1/2 bag of herb stuffing (I like Pepperidge Farm)

Defrost the chicken in the microwave and chop into bite-size chunks. Spray a baking dish with some non-stick spray and add the rice, 1-1/2 cup of broth, the can of soup, chopped chicken, and celery and stir together until well mixed. Moisten the stuffing with the last 1/2 cup of broth and spread it on top. Bake at 350 for about 30-40 minutes.

Depending on your appetite, 4-8 servings.

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Old 05-20-2007, 11:10 AM   #12
Senior Cook
Join Date: Dec 2004
Location: EL Cajon CA.
Posts: 145
from the bare foot lady on the food network.
It is very Good!

Tequila Lime Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, limejuice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

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