alt and pepper.
Dredge chicken in flour mixture.
Brown
Marinate the chicken breasts with the Italian dressing
Pound the chicken breasts to 1/4 inch
Boil chicken on stove top until no longer pink.
Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
Spread soup sour cream mixture on top of chicken.
Add shredded cheese, then layer with crushed Ritz crackers.
Pour melted butter over crackers. Sprinkle almonds on top.
Bake at 350 degrees for approximately 25 minutes, until bubbly.
Saute almonds and onion in butter for 10 minutes.
Stir in flour.
Add bouillon and cream, stirring until thickened.
Add chicken and remaining ingredients.
Pour into casserole.
Bake at 375\u00b0 for 30 minutes.
Serves 6.
Brown chicken in pan over medium/high until lightly browned. Remove to baking dish.
Add almonds to pan and brown.
Add soup and sherry to pan and stir.
Pour over chicken and bake at 325 \u00b0 for 50 minutes.
Do not cover.
Good over bed of rice.
Place chicken in a large shallow baking dish.
Combine lemon juice, mustard, garlic and pepper in a small bowl.
Beat in oil. Pour over chicken. Marinate 1 hour at room temperature.
Saute celery and onion in margarine.
Combine sauteed mixture with shredded, cooked chicken, chicken soup, water chestnuts, mushrooms, mayonnaise and sour cream.
Pour in prepared 10 x 15-inch pan.
Top with Swiss cheese, crescent rolls, melted margarine and almonds.
Bake at 375\u00b0 until heated through and crescent rolls are brown.
Cook:
Stir-fry chicken until done. Remove from pan.
(Cook garlic in with chicken.)
Stir-fry rest of ingredients approximately 3 minutes or until celery is crisp-tender.
(Remove from skillet; blend into chicken.)
owl, dilute the cream of chicken soup with the remaining broth
Pick chicken from bone and mix with soup and sour cream. Place in a casserole dish.
Crush Ritz crackers and put on chicken mixture.
Put almonds on top of crackers.
Melt margarine and pour over all.
Bake at 350\u00b0 until lightly browned and bubbly, about 20 minutes.
Place chicken breasts between two sheets of plastic wrap and pound until thin.
Mix flour, salt and pepper and dredge chicken breasts in the mixture.
Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
Remove chicken to serving platter.
In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
Stir in lemon juice and parsley.
Spoon sauce over chicken.
Saute celery and onion.
Combine the rice, chicken, celery, onion, mayo or Miracle Whip and soup.
Put into a 13 x 9-inch pan. Mix the crushed corn flakes and softened butter; spread on top of casserole.
Sprinkle with slivered almonds.
Bake at 350\u00b0 for 30 or 40 minutes.
Preheat oven to 350\u00b0.
Combine soups and sherry together. Saute mushrooms and add to soups.
Heat over low heat for a few minutes.
Line bottom of baking dish or roaster with slices of onion.
Add raw chicken, then pour soup mixture over chicken. Bake at 350\u00b0 for 1 hour, uncovered, then an additional 1/2 hour, covered.
Serve with slivered almonds, browned in butter, over chicken.
Very, very good.
Saute onion in a little (1/2 tablespoon) butter until tender. Remove onion and place in large mixing bowl.
Add chicken to pan, browning in remaining butter.
In mixing bowl, add remaining ingredients (except rice) to cooked onion.
Mix well.
Pour mixture into baking dish.
Add browned chicken breasts to top of mixture.
Cook for 45 minutes at 350\u00b0.
Let cool for about 15 minutes to let sauce thicken.
Saute almonds in butter until brown (about 4 minutes).
Remove almonds.
Combine flour, salt and pepper and dust chicken.
Brown chicken in pan with butter.
After brown, stir in wine.
Cover and cook on low heat for 10 minutes or until tender.
Remove chicken. Add almonds to sauce.
Spoon sauce over chicken and serve.
Mix ingredients and place chicken breasts on top.
Dot with butter.
Sprinkle with salt and pepper.
Sprinkle slivered almonds on everything.
Bake at 350\u00b0 for 1 hour.
In medium saucepan bring water to a boil; stir in noodles and chicken flavor sauce.
Continue boiling over medium heat, stirring occasionally, 7 minutes.
Add remaining ingredients; heat through. Makes about 4 servings.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my