Boil chicken in 2 quarts water with 2 teaspoons salt added. Cook until tender.Put tomatoes, corn and corn meal, which has been moistened with the milk, into chicken broth, which has boiled down to 1 ...
Slice eggplant into 1/4-inch slices.Beat eggs.Dip slices in egg and then bread crumbs.Saute eggplant in olive oil until golden brown.Use a 2 1/2-quart casserole dish.Layer eggplant one slice thick o ...
Grease dish and place rice in bottom.Combine soup and water and pour half of mixture over rice.Place chicken over rice.Add salt and pepper and remaining soup.Cover with foil and bake for 2 hours at ...
Saute onion and garlic in butter.Add chili powder, soup and tomatoes.Cook 5 minutes.Add chicken to sauce, broken up. ...
Brown chicken with butter or margarine on both sides in skillet.In a medium size bowl, combine and whisk together chicken mushroom soup and heavy cream.Set aside.Add wine to chicken and simmer for 3 ...
Cut the meat into 1/2-inch thick slices.Mix the eggs and milk together.Dip into the flour; repeat once. Fry in hot oil until brown. ...
Cook chicken until tender.Remove meat from bone and layer in 9 x 13-inch pan.In a saucepan, mix soup and reserved broth. Bring to a boil and pour over chicken.In another bowl, mix melted margarine, ...
Combine rice and soups and pour into lightly greased 9 x 13-inch glass baking dish.Place chicken parts on top.Sprinkle onion soup mix over chicken.Seal with foil.Bake for 2 hours in 325\u00b0 oven.D ...
Place meat in oil with onions and celery.Cook slowly until light brown; drain off oil.While meat is browning, heat rest of ingredients, stirring and simmer for 10 minutes.Place in a 13 x 9-inch pan ...
*For reduced fat, use nonstick pan.Remove chicken skin and reduce oil to 2 tablespoons. ...