230 degrees C).
Place chicken breasts between 2 sheets of
Remove skin from breasts and place in bottom of baking dish. Spoon soup on breasts.
Sprinkle bread crumbs over and then place Swiss cheese pieces on chicken. Cover with foil and bake for 1 to 1 1/2 hours.
Remove foil and continue to bake for about 20 minutes. Serve with white rice or baked herb rice (recipe included somewhere in this cookbook).
aucepan with water. Add the chicken, sliced onion, parsley, salt
Mix the chicken, mushroom soup, gravy, pimento, onion and water chestnuts together.
Cut crusts from bread.
Spread mixture on 10 slices of bread and cover with the other 10 slices.
Wrap individual sandwiches in plastic wrap or wax paper and freeze.
At serving time, dip the sandwiches, still frozen, in a mixture of beaten eggs and milk.
Coat with crushed potato chips and place on a buttered cookie sheet.
Bake at 300\u00b0 for 1 hour.
Makes 10 sandwiches.
Bake chicken at 350\u00b0 until done.
Mix cream of chicken, mushroom, celery and onion soups together.
When chicken is ready, pour mixture over chicken, mixing some with chicken juices.
Put back in oven to bake for 1/2 hour.
Serve.
Place chicken in baking dish. Combine other ingredients except noodles and Cheez Whiz and blend well.
Pour over chicken.
Cover and bake in moderate oven at 350\u00b0 about 2 hours or until chicken is tender.
Cook the noodles until tender; drain. Add the Cheez Whiz and juice from the baked chicken.
Serve with noodles.
Salt and pepper cut up chicken.
Melt 1 stick butter in pan. Dip chicken in butter and put in bowl.
In another bowl, mix 1 can each: chicken, mushroom and celery soup.
Then add 1 cup rice. Put all together in baker pan and put chicken on top.
Bake at 315\u00b0 for 2 hours.
Skin
chicken
pieces;\tcoat
with
flour that has been seasoned.
Put
in\ta 13 x 9-inch dish.
In a saucepan combine oleo
and
flour;
brown slightly.\tAdd soup and water to make gravy consistency.\tAdd bell pepper, onion, salt and pepper to taste.
Pour over chicken.\tCover with foil.
Bake at 350\u00b0 for 1 hour.
Serve gravy over rice.
Preheat oven to 375\u00b0.
Prepare Rice-A-Roni according to package.
Pound chicken breast halves into 1/4-inch thickness.
Put equal amounts of Rice-A-Roni on each breast half.
Roll chicken up to enclose filling.
Secure with a wooden pick.
Dip chicken into milk; roll in bread crumbs.
Put in a 13 x 9-inch baking dish.
Heat oven to 350\u00b0.
Spread undiluted soup over bottom of a 4 to 5-quart Dutch oven.
Add chicken and turn to coat.
Sprinkle with thyme. Add sweet potato chunks. Cover and bake 50 minutes. Add peas. Cover and bake 10 minutes longer or until chicken is no longer pink near the bone and vegetables are tender. Serves 4.
Mix together soup and sour cream.
Pour over chicken.
Put crushed Ritz crackers on top.
Pour melted butter over.
Bake at 350\u00b0 for 1 1/2 hours.
Cut breast in half and lay flat.
Place 1 slice of Swiss cheese and 1 slice of dried beef on top of each half of breast and roll up, secure with toothpick.
After this dot with butter.
Sprinkle with pepper and paprika on top.
Mix sour cream and soup together and pour on top of chicken.
Bake at 350\u00b0 for 1 to 1 1/2 hours, or until tender.
Stew chicken, salt, pick off bones and set aside (save broth). Melt margarine and stir into dressing.
In pan, put half of broth, dressing and half of chicken on dressing.
Put mushroom soup (undiluted) on chicken.
Then put another layer of broth and dressing, then chicken, then chicken mushroom soup on top of chicken (undiluted).
Put 3 tablespoons dressing on top.
Bake 1 hour at 350\u00b0.
Heat oven to 350\u00b0.
Spread undiluted soup over bottom of 4 to 5-quart Dutch oven.
Add chicken; turn to coat.
Sprinkle with thyme.
Add sweet potatoes.
Cover and bake for 50 minutes.
Then add peas; cover and bake for 10 minutes or until chicken is no longer pink.
Heat oven to 350\u00b0.
Spread undiluted soup over bottom of 4 to 5-quart rectangular baking dish.
Add chicken and turn to coat. Sprinkle with thyme.
Add sweet potato chunks, cover and bake 50 minutes.
Stir in peas, cover and bake 10 more minutes or until chicken is done.
ice.
Combine cream of chicken mushroom soup and soup can of
Layer chicken in bottom of baking pan.
Bake for 30 minutes in 350\u00b0 oven.
Take out of oven.
Pour sweet and sour sauce over baked chicken.
Cut bell peppers in strips and put on top of baked chicken.
Put back in oven for 30 more minutes.
ings, slightly crumbled.
Arrange chicken on top of rice mixture
mooth.
Slowly pour in chicken broth whisking or stirring continuously
Place chicken legs and thighs in a