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.\"
br>If using bone in chicken legs, cut thigh meat (not
ore.
Add cut up chicken cubes into one of the
inse and pat dry the chicken breasts.
Trim any fat
Cut the Boneless Chicken into 2 inch sized cubes
Note:
As many as you wish boneless chicken breasts.
Grease a casserole dish.
Place boneless chicken breasts in dish.
Cover with sliced cheese.
Thin the
cream of chicken soup with white wine and spoon over chicken.
Spread stuffing over soup and drizzle with margarine.
Bake at 350\u00b0 for 40 to 50 minutes.
Using butter or margarine, grease the bottom of a 9 x 13-inch pan.
Place boneless chicken breasts in pan; season with salt and pepper as desired; cover with slices of Swiss cheese.
In a small bowl, add 1/4 cup of water to cream of chicken soup.
Blend and spread over chicken and Swiss cheese; sprinkle with bread crumbs or dry stuffing.
Cover with foil and bake at 350\u00b0 for 1 hour.
Wash chicken breasts and pat dry with paper towels.
Place chicken breasts in pan or dish that is about 2-inches deep.
Either melt margarine and brush on chicken breasts or drizzle squeeze margarine over them.
Sprinkle with minced onion (to taste) and parsley flakes.
For 8 boneless chicken breasts, pour one can beef broth and one can water over chicken.
Bake for 1 to 1 1/4 hours at 375\u00b0.
(For 12 to 16 chcken breasts, use 2 cans beef broth and 2 cans water).
Remove skin from boneless chicken thighs, rinse.
Combine chicken, undiluted soup, peas, corn in a slow cooker.
Set to low and allow to cook during the day.
Variation: Prepare egg noodles according to package directions and combine with cooked chicken.
Easy Chicken stew!
In 9 x 13-inch pan, lay the portions of boneless chicken breasts.
Pour uncooked rice.
Cover and bake at 375\u00b0 for 40 to 45 minutes.
If the rice is dry, add water to it, about half way through.
Marinate the chicken for 4 hours; remove and save marinade.
Put chicken on baking sheet and bake at 350\u00b0F for 35 minutes, basting often.
Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.
o 350\u00b0F.
Cut baked chicken breast into pieces.
Mix
Slice onion and mushrooms; saute in margarine (about 1/4 cup) until tender.
Brown/saute each side of chicken.
Place chicken in baking dish.
Cover with onion and mushrooms.
Bake in oven at 350\u00b0 for about 30 minutes or until tender.
Before serving, sprinkle with Monterey Jack cheese and melt.
In a large buttered pan, add a layer of dried beef (may be freshened if you wish) and boneless chicken breasts.
Combine sour cream and mushroom soup.
Pour over the chicken.
Cover and bake at 275\u00b0 for 3 hours.
Place dried beef or ham in bottom of a 9 x 13-inch baking dish sprayed with Pam. Wrap breasts with raw bacon with ends on bottom of breast.
Mix all other ingredients together and pour over chicken. Bake 2 1/2 hours at 275\u00b0 or until tender and lightly brown.
Bake, covered, half of the cooking time and uncovered until done. Serves 8.
Line baking pan with chipped beef.
Wrap skinless, boneless chicken breasts with strips of bacon.
Place on beef.
Mix one pint sour cream and one can mushroom soup.
Pour over chicken and bake at 275\u00b0 for 3 hours.
Cover with foil for first two hours of baking, then remove foil to brown.
Preheat oven to 375\u00b0F.
Place chicken breasts in an ungreased baking pan.
Shake the seasonings over the chicken, then rub. Add one tbsp of the 'butter' in a dollop on top of the chicken.
Bake for 25-30 minutes, then take out of oven and flip. Sprinkle the seasonings on the newly upturned side, and put the other tbsp dollop on top.
Continue baking another 25-30 minutes, or until juices run clear when poked, and inner temp is 175\u00b0F.