Stir in carrots and onion, simmer 10 more minutes.
Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.
1. Place breadsticks on baking sheet as directed on package.
2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.
3. Bake as directed on package.
Roll into walnut size balls, dip top of ball in white sugar. Bake at 325 degrees for 15 minutes.
Cut the chicken into finger-sized pieces.
Crush the chips with the back of a wooden spoon or a rolling pin into small pieces, like bread crumbs.
In medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat. Place the chicken pieces on an ungreased cookie sheet and sprinkle with garlic powder.
Let sit for 10 minutes then bake for 20 minutes, flipping once.
Drain chicken; discard juice mixture.
In a small bowl, combine broth and soy sauce. Set aside.
In a wok or large non stick skillet, heat oil over med heat. Add garlic and ginger; stir fry for 30 seconds.
Add chicken, stir fry for 3 minutes.
Add vegetables; stir fry until crisp-tender, about 5 minutes.
Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.
Meanwhile, in a large skillet, cook ground beef, onion and pepper, if desired; drain.
Add taco seasoning and water to browned meat and simmer for 5 minutes.
Combine meat mixture, pasta and tomato sauce in large pot. Season with salt and pepper.
Serve with shredded cheese, if desired.
In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.
Add flour, lemon and salt, beating until combined.
Stir in coconut. Cover and chill dough for 30 minutes.
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls. Place on a parchment-lined baking sheet. Bake for 15-20 minutes or until golden brown on bottom; cool on wire racks for 5 minutes.
Place remaining powdered in a small bowl. Roll warm cookies in powdered sugar, coating well. Cool completed on wire racks.
Roll cooled cookies in powdered sugar again, coating well.
Pour into a sprayed 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes.
Top with remaining onions and bake 5 more minutes.
Store in refrigerator.