Preheat oven to 450\u00b0.
Cut up 1/2 stick butter in bottom of pan.
Place cut up chicken on butter.
Pour onion soup mix over chicken.
Cut up 1/2 stick butter over mix.
Cover and cook for 1 hour at 350\u00b0.
Place the chicken breast in a pot with 6 cups water, the onion, bay
In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
Bring to a boil and reduce heat.
Cover and simmer 15-20 minutes.
Remove chicken. When cool enough to handle, dice or shred the meat.
Return meat to broth.
Stir in remaining ingredients.
Cook, covered, for 10 minutes.
medium sized skillet cook chicken that's been seasoned with
Bring chicken stock, 3 cups water and wine to a boil in a large saucepan. Add chicken breast fillets. Reduce heat and simmer, covered, for 10 mins, or until chicken is cooked through. Remove chicken from stock and shred chicken coarsely. Reserve stock.
Add risoni to stock and boil until tender. Return chicken to pot along with lemon juice. Serve soup sprinkled with chopped parsley.
Dilute approximately 1/3 can of soup with about 1/4 cup milk and
blend.
Dip
breast into soup, coating well.
Press skinned side
into stuffing mix to which you have added onion and parsley flakes.
Place coated chicken, crumb side up, into shallow
baking dish.
Bake for 1 hour or until done at 350\u00b0. Serve
with
sauce made from heating (not boiling) equal parts of soup and sour cream.
Brown chicken in oil over high heat; remove from pan.
Brown onions in pan.
Add broth, garlic, chives, parsley, pepper and onion soup mix.
Cook 5 minutes.
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Take the chicken breast off the roast chicken and put the chicken bones, wings and
Cook chicken breast in oil until done.
Slice onion and pepper rings over chicken that has been put in casserole dish.
Slice potatoes over onions and pepper rings.
Pour mushroom soup over all and bake at 350\u00b0 for 30 minutes.
In a large saucepan, heat chicken broth.
Place milk in a jar with lid, and add flour; shake until well blended. Add milk/flour mixture to chicken broth; stir until boiling. Stir in curry powder, and reduce heat to medium low.
Place chopped chicken breast, onion, and celery into skillet. Cook at medium heat until chicken is cooked and vegetables are soft; add to soup. Stir rice and optional vegetables into the soup. Simmer for 30 minutes, stirring.
Stir in grated cheese before serving.
n a saucepan with the chicken breast, onion, carrot, peppercorns, bay leaf and
Place rice in bottom of a large shallow baking dish.
Pour chicken over rice.
Season with salt and pepper.
Dot with butter. Add mushrooms. Sprinkle onion soup mix over all.
Dilute mushroom soup with a little water and spoon over each breast.
Sprinkle with paprika.
Bake, uncovered, for 1 hour in 350\u00b0 oven.
Then cook, covered, for 1/2 hour longer.
Saute onions, mushrooms in butter or oil; do not drain. Add enough stuffing to onion/mushroom mixture to fill four chicken breast. Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks. Place in baking dish. Add cream of chicken soup. Sprinkle with paprika and parsley. Bake at 350 degrees for 1 hour.
Brown chicken in butter.
Place in casserole dish.
Pour soups over chicken.
Sprinkle onion soup mix over top.
Add cooking sherry and small amount water.
Bake at 350\u00b0 for 1 hour and 30 minutes.
Mix rice well and spread in heavy buttered deep dish.
Pour broth over rice slowly.
Scatter mushrooms and chestnuts over rice.
Place breasts over this using 6 or 8 breasts.
Sprinkle onion soup mix over each breast, then salt and pepper.
Dilute mushroom soup a bit with milk or cream and put a spoonful on each breast.
Sprinkle paprika on top.
Cover pan with foil and cook for 1 hour at 400\u00b0.
Remove foil and cook 30 minutes longer.
For each serving, use a chicken breast.
Remove skin.
Dip chicken breast in the soup that has been diluted with milk.
Press into the stuffing mix, to which you have added the onions and parsley flakes.
Place coated chicken in shallow baking dish.
Bake at 350\u00b0 for 1 hour.
igh heat. Saute onion, celery, and garlic until onion is translucent, about
In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
tock for water).
Add chicken breast fillet to the stock, turn