Place chicken, rib side down, in pan.
Drain liquid from a can of mushrooms and reserve.
Put mushrooms over chicken.
Mix the reserved liquid with the mushroom soup and sour cream.
Pour the mixture over chicken.
Sprinkle with paprika or fresh ground pepper.
Bake at 350\u00b0 for 1 1/2 hours or at 225\u00b0 for up to 4 hours, covered.
hallow dish or bowl; dip chicken thighs in soup mixture, then
Flatten chicken if needed, as you want
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
CHICKEN RECIPE: In a large bowl, combine
Flatten each chicken breast half to 1/4\"
killet with lid.
Add chicken breasts. Return broth to a
Flatten each chicken breast half to 1/4
Preheat oven to 400 degrees F.
Heat oil in 10-inch, nonstick skillet over medium heat. Add mushrooms and peppers and cook until tender, about 10 minutes. Remove from heat and stir in green onions and chicken sausage.
Divide sausage mixture equally between 4 oven safe ramekins. Crack 1 egg into center of each cup. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 15 minutes. Season with salt and pepper before serving.
Mix stuffing, butter and water lightly and put half in buttered 9 x 12-inch dish.
Mix next 5 ingredients and put in casserole over stuffing mixture.
Cover with remaining half of stuffing mix.
Beat eggs and milk; spread over casserole.
Cover with foil and refrigerate overnight.
Take out 1 hour before baking.
Spread mushroom or mushroom-chicken soup over top.
Bake at 325\u00b0 for 40 minutes, uncovered.
Sprinkle with grated cheese and return to oven for 8 minutes.
can of cream of mushroom, chicken or celery soup.
Bake
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
Cook chicken (save broth) and rice.
Soak bread in broth.
Add chicken, rice, celery, salt, pimento and soup.
Mix well.
Stir in eggs.
Place in greased 9 x 13-inch pan.
Bake at 325\u00b0 for 1 hour or until firm.
Cut in squares and serve with chicken or mushroom soup on top.
(The mixture will seem runny but it firms up when baked.)
Easy recipe and delicious!
ll marinade ingredients together, except chicken, to a food processor and
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).
Remove bones from chicken breasts; place breasts, skin side down, and pound until thin.
Prepare stuffing mix according to directions on package.
Put about 2 tablespoons of stuffing on each piece of chicken and fold sides and ends over.
Place, seam side down, in baking dish.
Spread soup over the top of the chicken.
Bake at 375\u00b0 for 40 minutes.
(No salt is needed in this recipe.) Serves 4 to 6.
Flatten chicken breasts.
Place 1 piece
about 5 minutes. Add the mushroom stock and reduce 5 minutes
b>chicken breasts in a baking dish.
Sprinkle with spice mixture, recipe
Combine first 5 ingredients.
Dip chicken pieces in milk.
Then roll in cornmeal mixture.
Place in a well greased 13x9 pan.
Drizzle the butter over chicken.
Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
I use seasoned salt- about 3 Tbls.
in a bowl of water big enough to hold chicken.
Be sure to dry the chicken before using.