Place chicken breasts in a greased 9 x 13-inch baking dish. Alternate pieces of cheese over the chicken. In a separate bowl mix soup, milk and water.
Pour over chicken and cheese.
Sprinkle with bread crumbs.
Serve over rice or with potato.
Bake at 350\u00b0 for 45 minutes to 1 hour until top is golden brown and sides bubbling.
Rinse chicken and place in a 9 x 13-inch pan.
Place 6 to 8 slices of Swiss cheese on chicken.
Shake bag of stuffing evenly on chicken and cheese.
Stir the soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11\" x 8\" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
Top with tomato and onion.
Boil chicken and shred. Mix in 1 cup cheddar cheese. Form into balls. Wrap each chicken and cheese ball in a crescent roll. Put in casserole dish.
In a saucepan, combine Cream of Chicken soup and milk. Add salt and pepper to taste. Stir until well blended. Pour over crescent rolls. Sprinkle remaining cheddar cheese over each crescent roll. Bake in oven at 325 degrees for about 35 - 45 minutes until crescent rolls are brown on top. Serve with rice. (I usually boil the rice in the water I boiled the chicken in.).
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8\" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Chop onion and cook in oil until tender and lightly browned. Add chicken broth.
Heat to boiling and add rice.
Lower heat. Cover and cook about 25 minutes until rice is tender.
Add chicken and cheese.
Cook over low heat until cheese melts.
Add salt and pepper.
Put chicken in a layer in a 13 x 9-inch baking dish.
Top with layers of Swiss cheese.
Combine 1 can of soup with milk and spread over chicken and cheese.
Top with dressing.
Bake 1 1/4 hours at 350\u00b0.
Cover with foil at end of baking time if dressing starts to get too brown.
Preheat oven to 350 F.
Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11x8 baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
Bake for 40 minute or until the enchiladas are hot and bubbling.
Top with tomato and onion.
Fry diced onion in margarine until light brown.
Add rice and a little water.
Cook about 15 minutes.
Add chicken and cheese; mix well.
Let stand 5 minutes and enjoy.
n large saucepan with chicken, carrot, celery and onion; bring to a
Cut chicken breasts into bite-size pieces.
In skillet, brown chicken pieces in olive oil until cooked thoroughly.
Cook pasta; drain well.
In saucepan stir milk, water, and sauce mix until well blended.
Add butter; stirring constantly, bring to a boil over medium heat.
Reduce heat and simmer 5 minutes, stirring occasionally.
Toss pasta, chicken, and cheese sauce together.
Sprinkle with parsley and Parmesan cheese.
alks from the broccoli florets and cut florets into chunky
Prepare macaroni and cheese as directed. Then mix in
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
Bake chicken ahead of time (I use 3 chicken breasts).
Set aside.
Mix soup, broth and cheese.
Place in microwave for 2 minutes on High.
Pinch chicken up.
Place inside crescent rolls. Roll up.
Pour soup and cheese mixture on top of crescent rolls and chicken.
Bake at 350\u00b0 for 1 hour.
(My children's favorite dish.)
Boil chicken until tender; no salt. Debone and slice when cool. Saute onions in margarine. Add soups, cheese and tomatoes. Add chicken and allow cheese to melt. In large buttered casserole, place layer of tortilla chips, then layer of chicken mixture. Repeat layers until casserole is full. Make sure tortilla chips are covered by mixture to keep from burning. Bake at 350\u00b0 for 30 minutes or until hot and bubbly.
Preheat oven to 350 degrees.
Meanwhile, heat oil in skillet.
Add chicken and cook until browned, stirring often.
Remove chicken.
Add pepper and onion and cook until tender.
Return chicken to skillet and heat through.
Spoon chicken mixture on bottom bread half.
Then cover with tomato sauce.
Finally top each half with mozz. cheese.
Place in the oven and bake for about 10 minutes or until cheese is melted.
Top with remaining bread half if desired.
Cut into quarters.
Makes 4 sandwiches.
Saute garlic, onion and peppers in olive oil until soft.
In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander.
Add chicken and veggies.
Bring to boil, reduce to simmer, approximately 20 minutes.
Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup).
Stir in sour cream and cheese and cook until smooth.
Salt and pepper to taste.
Serve with more shredded cheese on top or crispy tortillas.
Combine flour and salt in large bowl. Gradually