pray; SHRED or dice rotisserie chicken removed from from bones to
Place chicken in greased baking dish.
Salt and pepper to taste.
Place sliced onion and pepper on top of chicken.
Seal pan with foil.
Bake at 350 degrees for 30 - 45 minutes or until chicken is done.
Remove foil, place one slice of cheese on each chicken breast.
Reseal foil and let everything sit (not in oven) for a few minutes, until cheese is melted.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Heat oven to 400 degrees. Mix chicken, cheese sauce and veggies in a 9 inch square pan.
Mix Bisquick, Parmesan and butter with a fork until crumbly. Stir in the egg and sprinkle the mixture over the chicken mixture.
Bake uncovered about 20 minutes or until topping is golden brown.
our.
Crumble the ground chicken in a saucepan. Cook until
igh heat.
Set out chicken and cheese for quick access
In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
Stir in water and bring to a boil. Add spaghetti and cook until tender.
Add remaining ingredients. Cook until Velveeta is completely melted.
in your dish.
Boil chicken breast in salted water until
ice or shred the cooked chicken.
Dice the Velveeta cheese
tir 1 cup soup mixture, chicken and cheese in a large
Melt butter in skillet. Brown and cook chicken strips in butter until done. Add water, soup and mushrooms. Mix well. Add broccoli and cook until broccoli is done to taste. Serve with white or wild rice.
set aside.
Season the chicken breast with seasoned salt and
Boil chicken, bone it and cube meat.
Boil broth in saucepan, stir in flour to thicken, add cheese and let melt.
Add noodles and chicken.
Pour into casserole.
Put buttered bread crumbs on top.
Pour evaporated milk over top.
Bake at 350\u00b0 for 30- minutes.
(May be made ahead and baked when ready.)
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Preheat oven to 400\u00b0F
Prepare stuffing mix as directed on package; set aside.
Mix chicken and broccoli in 13x9-inch baking dish.
Stir in soup, milk and cheese; top with the prepared stuffing.
Bake 30 minute or until heated through.
Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
nother wide, shallow bowl. Dredge chicken breasts one at a time
PREHEAT oven to 425 degrees.
Cook chicken in nonstick skillet until done and juices evapotate, stirring often.
Add soup and water and heat through.
Spoon about 1/3 cup chicken on half of each tortilla to within 1/2 inch of edge.
Moisten edge with water. Fold over and seal.
Place on 2 cookie sheets.
Bake 5 minutes or until hot.
Cut into wedges and serve with salsa.
Preheat oven to 425 degrees and boil water.
In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
lack pepper and salt. Arrange chicken breast halves evenly atop the