Pepper, but do not salt, chicken breasts.
Wrap 1/2 slice of bacon around each chicken breast which has been formed into a small ball.
Place each ball on dried beef in bottom of baking dish.
Cover with mixture of chicken soup, sour cream and cream cheese.
Cover lightly with foil.
Place in 275\u00b0 oven for 3 hours. Serve on bed of rice.
I double or triple this recipe and freeze in smaller baking dishes.
May be heated in microwave and served on short notice.
Pepper, but do not salt, chicken breasts.
Wrap slice of bacon around each.
Place a layer of dried beef in bottom of baking dish.
Place bacon wrapped breasts in dish.
Cover with mixture of chicken soup, sour cream and cream cheese.
Cover with foil. Place in 325\u00b0 oven for 2 hours.
When tender, remove foil and let brown slightly.
Serve on bed of rice.
ven to 450\u00b0. Cut chicken crosswise in 1/4 inch
Preheat oven to 350\u00b0.
Season chicken generously with salt, pepper and paprika.
Melt butter in a large skillet over medium-high heat.
Add chicken and brown quickly on both sides. Transfer to shallow baking dish large enough to accommodate pieces in 1 layer.
ver low heat until most of the water is absorbed.
Prepare 1 package of Stove Top dressing mix as directed; add 1 egg when water is dissolved and mix.
Stuff chicken breast and place in a greased 13 x 9-inch baking dish.
Bake for 40 minutes. Pour heated cream of mushroom soup on top of chicken before serving.
Remove skin and bones from chicken breasts.
Place between wax
Wash and dry breasts.
On rib side of breast, open up with knife or fingers to make a pocket.
Stuff with prepared dressing. Spray a shallow roasting pan with Pam and arrange breasts in single layer.
In a bowl, mix soups.
Pour over chicken. Sprinkle chilies and pimientos on top.
Sprinkle with paprika and parsley.
Bake in preheated oven for 1 hour at 350\u00b0.
Serve over rice or noodles.
Can be prepared in advance, oven ready.
Soak chicken in beaten eggs at least 2 hours, better if overnight.
Roll the chicken in bread crumbs.
(I use the Italian seasoning crumbs.)
Brown pieces in skillet in butter or oleo. Place chicken in baking dish.
Do not pile chicken on top of pieces, just one layer.
Add mushrooms, including juice.
Cover container with foil and bake 1 hour in 350\u00b0 oven.
Uncover and put a slice of cheese on each piece.
Put back in oven until cheese melts.
Saute chicken and onions in frying pan until cooked.
Place a layer of chicken on bottom of casserole dish.
Add a layer of stuffing.
Put in cream of mushroom soup (do not add water).
Add a layer of broccoli (steamed or cooked).
Spread cheese over top. Bake in oven at 350\u00b0 until done (cheese is melted and broccoli is tender).
Bake chicken breasts in 1 stick of margarine for 1 hour at 350\u00b0.
Dice.
Dice and saute onion in 1 stick of margarine.
Add soups, undiluted.
Add diced chicken and simmer for 15 minutes. Serve in baked party pie shells.
In 13 x 2-inch baking dish, combine soups, sour cream, broth, onion, mushrooms and seasons.
Arrange breast of chicken on top of sauce.
Bake, uncovered, at 350\u00b0 for 1 hour or until chicken is tender.
Serve over rice or noodles.
Garnish with parsley. Serves 6 to 8.
Brown chicken in butter in large skillet.
Remove; saute mushrooms.
Stir in soup, garlic powder and seasonings.
Add chicken; cover.
Cook over low heat 45 minutes.
Stir now and then. Blend in cream.
Heat slowly.
Garnish with almonds.
Serves 6 to 8.
Spray bottom of glass rectangular pan with Pam.
Line bottom first with the chipped beef.
Wrap the individual pieces of chicken with a slice of bacon (uncooked of course).
Place chicken on top of chipped beef.
Mix together the cream of chicken soup and sour cream.
Pour over chicken.
Sprinkle with paprika.
Bake in conventional home oven for 1 1/2 hours at 350\u00b0.
(Absolutely mouth watering!)
Cut up chicken into small chunks.
Put chicken in a skillet with 1/4 cup of water.
Cook chicken until done (approximately 10 minutes).
Chop up onion; add to chicken.
Cook for 5 more minutes.
Add cream of chicken soup and milk.
Simmer for 15 more minutes.
Spray inside of a large casserole with Pam.
Cover bottom of dish with stuffing 1 to 1 1/2 inches deep.
Place chicken breasts on top of stuffing.
In a separate dish, blend soup with 1 can of water, stirring until smooth.
Pour soup mixture over chicken and bake for
1 1/2 hours at 350\u00b0, covered.
Simmer chicken in water for 20 minutes.
Cool, then slice each breast into 4 to 5 pieces.
Arrange raw broccoli in bottom of lightly greased 2-quart oblong pan.
Layer pieces of chicken on top of broccoli.
Mix soup and mayonnaise together (lemon juice optional).
Pour on top of chicken and broccoli.
Sprinkle Cheddar cheese on top.
(You can also mix 1 cup breadcrumbs and margarine together, then sprinkle on top of Cheddar cheese.)
Bake at 350\u00b0 for 35 minutes or until hot and bubbly.
Serves 4 to 6.
Preheat oven to 325\u00b0F
Pepper, but do not salt, chicken breasts.
Wrap slice of bacon around each.
Place layer of drid beef (not corned beef) in bottom of oil sprayed baking dish.
Place wrapped chicken breasts on top.
In a food processor, combine soups sour cream and cream cheese; pulse to blend well.
Pour over chicken.
Cover tightly with foil; bake for 1 hour and 15 minutes or until chicken is tender.
Remove foil and place under broiler to golden brown.
Serve over rice with sauce.
Boil chicken for 1/2 to 1 hour and debone.
Sprinkle bread crumbs in square pan.
Add cooked broccoli and then spread chicken on top of broccoli.
Mix 1 can of creamed chicken soup and 1/3 cup mayonnaise together.
Smooth over top of chicken.
Spread orange Cheddar cheese (grated) on top.
Then sprinkle bread crumbs and top with some paprika.
Bake at 350\u00b0 for 1/2 hour to 45 minutes, one hour after freezer/refrigerator.
Flatten breasts of chicken slightly. Roll in flour, salt and pepper.
Lightly brown in butter over low heat. Add mushrooms, cover and simmer over low heat for 10 minutes.
Add all-purpose cream and simmer 7 minutes. Transfer chicken to platter.
Add wine to liquid in skillet. Bring to a rapid boil.
Cook until reduced to a creamy consistency.
Pour sauce over chicken. Serve with rice or rice pilaf.