In a 5 qt slow cooker, combine onion, potatoes and green peppers.
Season both sides of the chicken breasts with garlic salt and pepper.
Place in slow cooker on top of vegetables.
In a small bowl, stir together the cheddar soup, Bass Ale and bacon crumbles; pour over chicken.
Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
Serve hot with snipped fresh chives, if desired.
In bottom of 9 x 13-inch baking pan, place chicken pieces to line pan.
Add grated Cheddar cheese and spread over chicken.
Add cream of mushroom soup (chicken) mixed with white wine or milk. Next, put Stove Top dressing mixed with melted butter, as per instructions on box.
Bake at 350\u00b0 for 50 to 55 minutes until chicken is tender.
Combine the rice, mushrooms, onion, salt, pepper and mushroom soup.
Put in greased 12 x 8-inch pan.
Press chicken breasts into mixture.
Cover with Cheddar soup.
Cover with foil and bake at 425\u00b0 for 45 minutes or until chicken is done.
Cut chicken into cubes and saute in butter.
Place thawed broccoli on bottom of baking dish.
Next, spread sauteed chicken cubes over broccoli.
Pour Cheddar soup (undiluted) across the chicken.
Sprinkle bread crumbs on top.
Bake at 350\u00b0 for 20 to 30 minutes.
Serves 4.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ender.
Combine cooked onion, soup, chicken, milk, pimiento, and mayo in
ll marinade ingredients together, except chicken, to a food processor and
n the same pan, saute chicken pieces with a little olive
In a large skillet brown onion in butter.
Combine sour cream, cream of chicken soup, chicken broth,onions.
Place half the mixture in another bowl; adding the chicken.
Preheat oven to 350\u00b0F.
Divide chicken mixture among the tortillas, roll, and place in a 13x9x2-inch baking dish.
Pour remaining sauce over enchiladas and top with grated cheddar cheese.
Bake for 30 minutes; remove from oven and serve hot.
Cook chicken in wine and enough water
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano,
in bowl combine 1/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce.
shape into 40-balls (1/2\") and roll in additional breadcrumbs.
put oil in pan or deep fryer; preheat to 350F degrees.
fry meatballs a few at a time until browned.
drain, keep warm.
meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.
lorets and set aside., Puree soup in blender or food processor
n a bowl. Many Vietnamese Chicken recipes usually require a short
Stir together in a medium bowl: the mixed vegetables (and liquid), soup, chicken and croutons.
Spoon into a vegetable oil-sprayed 2 quart casserole.
Cover and bake at 350* for 25 to 30 minutes or until casserole is bubbly on top.
Add cheese as topping.
Uncover and bake for 5 more minutes.
Serve hot with a crisp salad.
mooth.
Gradually stir into soup until blended.
Stir remaining
br>Add broccoli, thyme, and chicken stock and bring to a
In a Dutch oven, melt butter and saute onion, seasoned salt, and garlic powder with parsley until onion is tender.
Stir in flour.
Gradually whisk in milk.
Bring to a boil.
Reduce heat; simmer 5 minutes or until thickened.
Stir in chicken broth and beer.
Return to a boil.
Add broccoli; reduce heat and add Cheddar cheese.
Stir until cheese is melted.
Heat the butter and oil in a large saucepan with a well fitting lid. Add the onion and cook until soft. Add the celery root and potato to the pan and stir well. Cook covered over medium low heat for 10 mins, shaking the pan from time to time. Add the apple and the chicken stock, bring to a boil and simmer uncovered for 15 mins. Add the crumbled cheese and stir. Serve in bowls sprinkled with the rest of the cheese.