Dip chicken into melted butter or margarine.
Mix soups with water; pour over rice in a casserole dish.
Arrange chicken on top.
Cook, uncovered, at 250\u00b0 for 2 1/2 to 3 hours.
Turn higher the last 15 minutes (375\u00b0) for browning.
Place precooked rice on bottom of buttered casserole dish. Place mushroom soup and Lipton soup mix (mixed with 1 can of water) on top of rice.
Arrange chicken breasts on top.
Cover with foil and cook at 350\u00b0 for 1 hour.
n a bowl. Many Vietnamese Chicken recipes usually require a short
ntil the end.
Place Chicken with bone down, in baking
Cut the chicken in half lengthways, and if
o 400\u00b0F.
Stuff chicken with herbs and orange zest
o 325 degrees.
Season chicken with salt and pepper.
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Smoke the chicken (see related recipe) and cool to room temperature.
Dip chicken into melted margarine.
Mix all soups and water. Pour over rice, which has been placed in a casserole.
Place chicken on top and cook, uncovered, in 250\u00b0 oven for 2 1/2 hours. The last 10 minutes, turn oven up higher to brown chicken on top.
Line long oblong pan with tinfoil.
Pour rice evenly on bottom of foil.
Mix all other ingredients except chicken in bowl.
Put skinned chicken on uncooked regular rice.
Pour all ingredients from bowl over chicken and rice.
Cover with another piece of foil and join with the bottom layer of foil to make airtight.
Cook at 350\u00b0 for about 3 hours.
This is great to put in oven, come home from church, it is all done.
Mix together all ingredients, except chicken.
Heat on stove, but do not boil.
Dip chicken in sauce and barbecue.
Keep dipping chicken every time you turn the chicken, every 5 minutes or so.
You can also precook chicken by pouring sauce over chicken in a 9 x 13-inch pan and heat on the stove for about 10 minutes.
or baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool
Mix everything but the chicken in a small bowl.
Place chicken, skin side up, on prepared grill, about 8 inches from heat.
Grill, turning every 10 minutes for about 35 minutes. Brush with sauce, grill, turning and basting chicken every 5 minutes for about 20 minutes or more, until chicken is fork tender.
In a small sauce pan, combine beer, butter and vinegar. Heat until butter is melted.
Spray grill with nonstick cooking spray.
Arrange chicken on grill, bone side down.
Grill for 1 hour 15 minutes (or until cooked through), flipping chicken every 10 minutes.
Every time chicken is flipped, brush chicken with beer/butter mixture.
Sprinkle with salt 3-4 times while grilling.
Grease an oblong baking dish and mix rice, soup and milk together.
Pour into dish (10 x 14-inches).
Rinse out both soup cans with a can of milk each.
Place chicken on top of rice mixture and sprinkle with dry onion soup mix.
Cover tightly with foil and bake at 325\u00b0 for 2 hours and 15 minutes.
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
Heat together and mix.
Put into a 9 x 13-inch baking dish. Pour into it 1 box uncooked Minute rice and mix with fork.
Put pieces of chicken (uncooked) over that.
Sprinkle over chicken and rice the package of dry onion soup (no salt needed).
Cover with foil and bake at 325\u00b0 for 2 hours and 15 minutes.
Spread rice over bottom of large 13 1/2 x 8-inch pan.
Combine soups with milk; heat and pour over rice.
Lay pieces of chicken (raw) on top.
Sprinkle dry onion soup mix over top of chicken. Seal tightly with lid or foil.
Bake at 325\u00b0 for 2 hours and 5 minutes.
Spread 1 c. dry rice over bottom of 13 1/2 x 8 1/2 inch pyrex dish.
Combine 1 can of mushroom or celery soup with 1/2 c. milk, heat and pour slowly over rice.
Lay pieces of raw chicken- unfloured and unsalted on top of rice.
Sprinkle 1 package of dry onion soup mix over top of chicken.
Seal tight with foil.
Bake 2 hours and 15 minutes at 325 degrees.
(Don't peek.)
Do not salt and pepper.