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.
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.
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.).
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.
Heat the broiler.
Lightly toast the bread on both sides.
Spread mustard over one side of the bread.
Place chicken on mustard, leaving a border.
Sprinkle almonds over chicken.
Cover chicken with Gouda Broil sandwich until chicken is heated through and cheese has melted and begins to brown.
n large saucepan with chicken, carrot, celery and onion; bring to a
Preheat a panini press or sandwich maker.
Spread butter over 1 side of each slice of bread. Place salami on unbuttered-side of 4 slices of bread. Top with baked beans and cheese. Season then sandwich together with remaining slices of bread, buttered-side up. Cook for 2-3 mins, until golden and crisp. Serve.
Preheat a panini or sandwich press. Heat a small oiled frying pan over high heat, add bacon and cook for 3 mins, or until crisp. Drain on paper towels.
Spread barbecue sauce over 4 slices of bread. Top with baked beans, bacon and cheese. Sandwich with remaining bread. Cook for 4 mins, or until bread is toasted and cheese is melted. Serve.
Place the sauerkraut and stock in a saucepan, cover and simmer over a low heat for 15 mins, stirring occasionally.
Season the chicken with salt and black pepper. Heat the oil in a frying pan and sear chicken for 5 mins on each side. Add the bacon and fry until crispy. Remove from the heat. Slice the chicken and break the bacon into pieces.
Layer the sauerkraut, chicken and bacon on the bottom half of the ciabatta. Sprinkle with the chives, slather with sour cream and dust with paprika. Top with the upper half of the ciabatta.
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.
Top 1 bread slice with 1 cheese slice, salsa, chicken, second cheese slice and top with second bread slice.
Spread sandwich on both sides with margarine.
Grill over low heat until lightly browned on both sides.
Makes 1 sandwich.
alks from the broccoli florets and cut florets into chunky
hites. Season with salt, pepper, and Cajun seasoning to taste.
rowned. Add green pepper, chili and garlic. Cook, stirring, until fragrant
Prepare macaroni and cheese as directed. Then mix in