Brown chicken in margarine in large frying
Melt margarine in large skillet.
Add salad dressing mix.
Add chicken and brown slowly until golden.
Place contents of skillet in baking dish.
Blend soup (undiluted), cream cheese and wine until smooth.
Spread over chicken.
Bake, uncovered, 1 hour at 325\u00b0.
Serve over rice.
Serves 4 to 6.
utch oven, then brown the chicken parts in batches; remove with
Saute chicken in butter until white.
Cut in halves or break in pieces.
Saute onion and celery.
Add soup and mayonnaise until heated.
Pour over chicken which is in a baking dish.
Mix stufffing, eggs and butter (melted).
Put stuffing over sauce and chicken.
Bake at 350\u00b0 for 1 hour.
Put foil over baking dish when stuffing is brown.
Saute chicken until white; cut in half or pieces and place in casserole.
Saute onion and celery in 2 tablespoons butter; add soup and mayonnaise.
Stir until heated.
Pour over chicken. Mix stuffing with beaten egg and melted butter.
Pour over sauce. Bake in 350\u00b0 oven for 1 hour.
Cover if stuffing gets too brown.
Gently pound chicken to 1/4 inch thickness.
Heat olive oil, cook and brown the chicken on both sides for 10 minutes.
Place in baking dish.
Top each piece with a quarter of the brie and 2 T of the preserves.
Sprinkle with the almonds.
Bake at 400* for about 8 minutes, until cheese melts and chicken is done.
n a bowl. Many Vietnamese Chicken recipes usually require a short time
o 360^F.
Rinse chicken legs, dry, and remove skin
Combine sour cream, lemon juice, salt and pepper, paprika, and garlic in a bowl. Mix.
Slice chicken breasts in half long ways to make 4 breasts into 8 servings and make it easy to roll later.
Marinate the chicken in the sour cream mixture all day or overnight for best results.
Roll in bread crumbs and drizzle with margarine. You can drizzle a little lemon juice on at this point if you'd like the lemon to really stand out.
Bake at 350 for 1 to 1 1/2 hours.
dd in the bay leaf chicken or vegetable broth, clam juice
he cheese is melted.
Chicken -- Sauces are done so it
Coat chicken with mayo.
Coat with
nd the fresh parsley.
Chicken -- To a medium saucepan, add
Place chicken pieces skin side down in
Bone and skin chicken breasts.
Line casserole with chipped beef.
Roll a slice of bacon around each chicken breast and put into casserole on top of the chipped beef.
Mix together cream of mushroom soup and sour cream.
Spoon over chicken pieces.
Bake in uncovered casserole at 275\u00b0 for 2 1/2 hours.
Very good for dinner party.
Combine flour and salt.
Melt margarine.
Dip each chicken piece in margarine; dredge in flour mixture.
Place chicken in a 13 x 9 x 2-inch baking pan, lined with foil.
Bake at 400\u00b0 for 20 minutes.
Spoon 1/2 the glaze over chicken; bake 10 minutes longer.
Spoon remaining glaze over chicken; bake 20 minutes longer, or until tender.
This may be baked ahead and reheated at serving time.
Prepare rice ahead of time.
Place cooked rice on the bottom of a 9 x 13-inch pan.
Dot with margarine.
Sprinkle half of the soup mix over rice.
Place chicken breasts on top of rice.
Dot with margarine.
Sprinkle remaining soup mix over chicken.
Pour evaporated milk over all.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Wrap each chicken breast with a slice of bacon.
Cover bottom of flat, greased dish with slices of dried beef.
Arrange chicken breasts on beef.
Mix soup and sour cream and spread over chicken. Best if refrigerated at this point overnight to marinate.
When ready to use, bake at 275\u00b0 for 3 hours, uncovered.
Butterfly chicken breasts, spread each with half
nough to hold chicken plus two quarts water