400\u00b0F.
Stuff chicken with herbs and orange
Make Self-Saucing Chicken and Vegetables:
Preheat oven
Cube chicken and brown in oil in a large skillet.
After chicken is done, add vegetables and stir-fry until crisp tender.
Pour in sauce and simmer until heated through.
Serve over rice.
Using a large, deep skillet with a cover pour can of chicken broth and can of rotel into skillet.
Stir in cup of rice.
Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it.
Cover and cook over medium high heat for 20 minutes or until chicken is opaque.
Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly.
Serve with a nice salad.
Heat oil in electric skillet.
Brown garlic in oil.
Put chicken in pan; brown slightly.
Add remaining ingredients. Bring to a fast boil, then cover and simmer for about 35 to 45 minutes or until vegetables are done.
place chicken breasts on bottom of pot.
Add pasta sauce, spices, and vegetables to crock pot.
Cook 8-10 hours in crock pot until chicken is fully cooked.
Serve with parmesean or mozzarella cheese on top.
This dish can also be frozen for a great tasting \"TV Dinner\". How easy is that? :).
In 13 x 9-inch pan, place chicken.
Cover with vegies.
Pour dressing over all.
Bake, uncovered, at 325\u00b0 for 1 hour.
Serve over rice or pasta.
Easy, low-fat and delicious!
Preheat oven to 200 C.
Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.
Season , toss to coat , roast for 25 minutes.
Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.
Add chicken to roasting dish and roast further 10 minutes till cooked through.
Add stock and honey to fry pan simmer 5 minutes till thickened.
Serve with chicken and vegetables.
Cook broccoli as directed on package; drain well.
Arrange in greased baking dish.
Place chicken on top.
Combine soup, salad dressing and lemon juice; pour over top.
Sprinkle bread crumbs and cheese over casserole.
Bake at 350\u00b0 for 20 to 30 minutes. Serves 8 to 10.
Place uncooked rice in casserole dish.
Arrange chicken on top.
Pour on soups and water. Bake at 300\u00b0 for 2 hours. Turn chicken after 1 hour.
Cook chicken.
Remove from broth and reserve.
Remove chicken from bone, cut into small pieces.
In 9 x 13 pan, combine chicken soup, chicken pieces, broth, salt and pepper.
Mix well.
Place in preheated 400\u00b0 oven.
Bake until mixture begins to bubble.
Remove from oven, place biscuits on top of mixture.
Return to oven baking until golden brown.
Mix chicken, soups (not diluted), sour cream and pepper in an 8 or 9-inch baking dish.
Sprinkle crackers on top.
Bake at 350\u00b0 for 45 minutes.
Serves 6.
Can be doubled.
Place chicken breasts in one end of 13 x 9-inch pan.
Mix can of cream of chicken soup, egg and milk.
Prepare dressing and put in other end of pan.
Spread soup, milk and egg mixture over entire pan.
Bake at 350\u00b0 approximately 15 minutes.
Remove; place biscuits on top.
Bake another 15 minutes or until biscuits are browned.
Remove fat from chicken and cube.
Place cubed chicken in bottom of crock-pot.
Add remaining ingredients.
Cook on high for at least 2 hours or until chicken is done, stirring occasionally.
Mix raw rice, soups and water in a 9 x 13-inch baking pan. Place chicken on top and sprinkle dry onion soup
mix on top. Seal tightly with foil and bake at 325\u00b0 for 2 1/2 hours.
Remove foil the last 30 minutes of baking time.
Serves 6.
Place chicken, carrots and potatoes in slow cooker.
Combine remaining ingredients in a bowl and pour over chicken.
Cover and cook on high about 5 hours or on low for about 9 hours, until chicken leg and thigh come off easily when pulled.
o 400\u00b0F.
Place chicken skin and bones, 1/2
Mix cream of chicken and milk. In crock-pot, put in chicken, salt and pepper, then soup. Layer again. Cover and bake 4 hours on high or 6 hours on low. When done, uncover; sprinkle onions on top and put in oven, uncovered, for 10 to 15 minutes to crunch up onions.
Spray bottom of pan with Pam or nonstick oil.
Place chicken breast on bottom of pan.
(Mix together 1 can cream of chicken soup with 1/4 cup milk.)
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.