Layer casserole dish with vegetable, add cut up or whole boneless chicken; mix condensed soup and sour cream.
Pour over chicken and vegetables.
Mix stuffing with butter (1 square) and water (1 cup) or enough to make stuffing moist.
Spread on top of casserole.
Bake for 1 to 1 1/2 hours at 375\u00b0.
Spray casserole dish with nonstick spray.
Place boneless chicken in 1 layer on bottom.
Add mushrooms and then sprinkle with cheese.
Spread soup over entire casserole.
Sprinkle with stuffing.
Cover and bake at 350\u00b0 for 30 minutes.
Remove cover and bake 10 more minutes.
Serve with noodles or mashed potatoes.
Place boneless chicken breasts in glass 9 x 13-inch pan. Cover with Swiss cheese slices.
Spread 2 cans of cream of chicken soup over cheese.
Melt 1 stick margarine and use to coat about 2 cups Pepperidge Farm stuffing mix.
Spread topping evenly over soup.
Bake covered 1/2 hour at 325\u00b0 and then uncovered 1/2 hour. Enjoy!
Mix together cream of mushroom soup and sour cream. Boil boneless chicken until done. After chicken cooks, tear into small pieces. Add to soup and sour cream. Pour into baking dish. Top with stuffing. Bake for 30 minutes at 350\u00b0 or until bubbly.
een prepared, fry off your chicken breasts in a frying pan
Lightly grease a 13 x 9-inch baking dish.
Layer boneless chicken breasts over the bottom of your dish.
Cover chicken with cheese slices.
Spread cream of chicken soup over cheese and sprinkle with about 1/4 cup water over soup.
Make Stove Top stuffing as directed.
Spread over chicken soup.
Cover lightly with foil and bake at 350\u00b0 for 45 minutes.
Remove foil last 15 minutes of cooking.
Can be prepared the night before.
Just refrigerate.
Melt oleo in small roaster, add Minute rice.
Mix cream of mushroom soup with 3 1/2 cups water.
Sprinkle 1 package onion soup mix over all.
Add cut up chicken pieces or boneless chicken. Bake at 350\u00b0 for 1 1/2 hours or until tender.
Put chicken breasts in 9 x 13-inch flat pan.
Put Swiss cheese over chicken breasts.
Combine soup, white wine, stuffing and melted butter together; pour on top of chicken and cheese.
Bake 1 hour at 350\u00b0.
Cook wild rice according to directions.
Set aside.
Marinate boneless chicken breasts in milk, lemon juice and Worcestershire sauce.
Saute onions, mushrooms and celery in butter until onions are transparent.
Stir into wild rice along with cream of mushroom soup and sour cream.
Bake in a 9 x 13-inch dish at 350\u00b0 for 30 minutes.
Remove and top with marinated chicken.
Cook until chicken is done.
Place boneless chicken on bottom of a pan.
Spread frozen vegetables over chicken.
Spread both cans of soup over vegetables.
Sprinkle with grated cheese.
Bake at 340\u00b0 for 3/4 hour.
he skin before smoking the chicken.
Boneless chicken breasts absorb a lot
Place boneless chicken in bottom of shallow 13 x 9-inch pan (thinned out).
Place a piece of cheese on each piece of chicken. Cover all the chicken with cheese.
Combine in a bowl the soup and water.
After mixing, spread evenly over chicken.
Sprinkle croutons over entire top of pan.
Drizzle melted butter over top of pan.
Bake, uncovered, at 350\u00b0 for 50 to 55 minutes.
Marinate chicken with salt, pepper and garlic.
Saute boneless chicken in vegetable oil, turning frequently to keep chicken from sticking.
Add 1/2 of pepper and onion.
Continue to cook on medium heat.
Sprinkle flour over mixture; cook for 5 minutes. Add water and cook for 5 minutes.
Add remaining ingredients. Cook, uncovered, for 10 minutes.
Serve with white steamed rice. Makes 4 to 6 servings.
\"Healthy meal; enjoy.\"
arge pan and brown the chicken in batches until it's
Combine butter and stuffing.
Line 2 quart casserole dish with half of it.
Sprinkle chicken over stuffing.
Combine sour cream, soup and broth.
Pour over chicken and top with remaining stuffing.
Bake at 350\u00b0F for 25-30 minutes.
Tip: I prefer broiled and diced chicken breast.
re cooking, add the cubed chicken to the bowl with the
Role one piece of bacon around each chicken breast and secure with a toothpick.
Line large casserole dish with dried beef.
Place chicken on top of dried beef.
Mix soup and sour cream.
Spoon over chicken.
Bake uncovered at 250 degrees for 3 hours.
In a pan of water (and bouillon, if desired), cook chicken breasts until tender. Let cool and cut into bite-sized pieces. Save broth. Melt butter and pour over stuffing mix and stir well. Pour 1/2 stuffing mixture in a greased 9 x 13-inch pan. Spread chicken pieces over stuffing. Sprinkle the rest of the stuffing mixture over the chicken.
br>If using bone in chicken legs, cut thigh meat (not
Melt butter in a casserole dish.
Stir in onion, mushroom soup, water and rice (uncooked).
Skin and cut up boneless chicken breasts into pieces.
Press chicken pieces down into rice.
Bake at 350\u00b0 for 1 hour.