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Thaw chicken in the refrigerator, allowing 5 hours for each pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
If you frequently use boneless skinless chicken breasts in recipes, package them in recipe-size portions, then wrap tightly and store in the freezer until ready to use. This will allow you to remove and thaw only the amount of chicken that you need.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I'm not sure who loved this more, my family or my brother who devoured our leftovers a few days later :)
i salt n peppered the chicken, seered it on both sides then baked in the oven til done, then cut the chicken in bite size peices. sauted the onion, red and yellow peppers,and canned corn w salt n pepper. mixed the chicken, veggies, and soup together, put in cassorole dish- topped w stuffn, baked it til done.... SOOOO YUMMY!!!!!!!!!!! I will definitly make it again!!!!
Quick and easy. Good, but not great.