269480 almost too chicken cheese Recipes

cheddar cheese soup, milk, diced cooked chicken, chunky salsa, chopped green chilies, chili powder, flour tortillas

nacho cheese soup, milk, diced, cooked chicken, salsa, chopped green chilies, chili powder, flour tortillas (8 inches each)

frozen broccoli, thawed and chopped coarse, shredded part-skim mozzarella cheese, shredded cooked chicken, pesto sauce, salt, black pepper, flour , for counter, pizza dough, olive oil, kosher salt

boneless chicken breasts, cream cheese with chives, bacon, garlic salt (optional)

chopped cooked chicken (150g), cream cheese, french mustard, lemon juice, salted mixed nuts (125g)

shredded cooked chicken, eggs, canned mushroom, flour, evaporated milk, cheddar cheese, sweet green pepper, salt, dry cooking sherry, margarine

boneless skinless chicken breasts, cut into 1/2-inch cubes, butter, divided, frozen broccoli florets, thawed, onion salt, dried thyme, dried rosemary, crushed, pepper, cubed french bread, eggs, milk, condensed cream of onion soup, undiluted, shredded colby-monterey jack cheese

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

cream cheese , fat free, ranch dressing mix, chicken, canned, drained

chicken breasts, roughly chopped, garlic clove, worcestershire sauce, mustard powder, scallions, roughly chopped, vegetable oil, for frying, sharp cheddar cheese, salt and black pepper

cheddar cheese soup, milk, diced cooked chicken, salsa, chopped green chilies, chili powder, flour tortillas

condensed cheddar cheese soup, milk, diced cooked chicken, thick & chunky salsa, green chilies, chopped, chili powder, flour tortillas

packs (8 0z ) cream cheese softened, underwood white meat chicken spread, dehydrated onions, worcestershire sauce, sour cream, chopped nuts (optional)

cream cheese, softened, cooked chicken breast, finely chopped, instant minced onion, softened, horseradish (or 2 tsp. sauce), paprika (optional)

head lettuce (ice burg), chicken, cheese, lettuce (other ), carrots, broccoli, cauliflower, crutons, olives, tomatoes, bacon bits

cream cheese, softened, white wine, worcestershire sauce, roteserrie chicken, shredded, toasted almond, chopped, green onions with tops, diced, potato bread

cream cheese, chopped garlic, dry basil leaves, pepper, chicken breasts or thighs, proscuitto

onion, chopped, garlic cloves, chopped, cream of chicken soup, cream of mushroom soup, cream of celery soup, rotel, drained (diced tomatoes and green chiles), tomato paste or 1 (6 oz) can tomato sauce, sliced black olives, drained (if you like !), white wine , for thinning sauce (or real ), italian seasoning (oregano , basil, whatever you have!), spaghetti, boneless skinless chicken breasts, velveeta cheese, chopped habaneros (if you like it spicy!) (optional)