Place chicken in caserole dish.
Put sliced mushrooms over chicken.
To make sauce: Mix soup, sour cream, sherry, salt and pepper in a bowl until smooth.
Pour souce over the chicken and mushrooms.
Sprinkle the top with the almonds and paprika.
Bake uncovered at 325 degrees for 1 1/2 hours or until done.
Skin chicken.
Mix flour with Bells seasoning until flour is tinted.
Dip chicken in tinted flour and quick fry just enough to seal.
Butter casserole dish and sprinkle with favorite herbs. Place chicken in dish, dark meat first, then white.
Cover with can of mushroom soup.
Pour 3/4 cup of sherry wine over all. Cover and bake in 350\u00b0 oven for 1 hour.
Saute chicken in butter until brown and then transfer to baking dish.
Saute the onions; add garlic (finely chopped).
Add sliced mushrooms.
Stir in white wine.
Thicken slightly with a small amount of cornstarch.
Add parsley, salt and pepper.
Pour over chicken and place in 300\u00b0 oven for 45 minutes.
Place chicken in large casserole.
Cover with onions and mushrooms.
Layer cream soups over onion and mushrooms.
Pour wine over chicken.
Bake in 350\u00b0 oven for at least 1 hour.
Rinse the chicken pieces; pat dry with paper toweling. In a large
Mix onions, potatoes, carrots and 1/2 teaspoon salt and cook for 10 minutes in 3 cups boiling water; drain off liquid and save for gravy.
Brown chicken in butter; add wine, cream, vegetables, 1 1/2 teaspoons salt and pepper.
Cover and simmer about 45 minutes until chicken is tender; place chicken in center of dish with vegetables around.
Make gravy from liquid saved off of vegetables; cook until thick.
Serve with Minute rice.
(I add the vegetables to the chicken and then pour the white wine and milk over it all.)
Skin chicken breast, flour and fry in small amount of shortening.
Remove from skillet.
Make gravy with drippings by adding 3 to 4 tablespoons flour.
Mix with drippings, then add about 1 1/2 cups of water.
Stir gravy and cook until smooth.
Chop dried beef and add to gravy, then add remaining ingredients to make sauce.
Stir until well blended.
Place fried chicken in casserole dish.
Pour sauce over chicken.
Cook in oven for 30 minutes at 350\u00b0.
Serve over rice.
Soak chicken in beaten eggs at least 3 hours.
Drain and roll in bread crumbs.
Brown in butter in frypan.
Place chicken breasts in 8 x 8-inch baking dish.
Mix mushrooms, lemon juice, wine and broth.
Pour over chicken.
Top chicken with cheese. Cover with foil and bake at 350\u00b0 for 45 to 60 minutes.
Serve with long grain rice cooked with green pepper and butter.
Roll chicken in flour mixture.
Brown in butter.
Add onion and cook until tender, but not brown.
Slice mushrooms and pour over chicken.
Add wine.
Simmer 30 to 35 minutes.
Remove chicken. Add half and half to skillet mixture and heat.
Pour over chicken. Serve over rice.
Dredge chicken in flour, nutmeg and salt.
Brown in oil and butter.
Transfer to casserole.
Saute celery and onion until golden; stir in ham and seasonings.
Add to chicken.
Place quartered onion around chicken (stick onion with cloves if desired), add mushrooms.
Heat brandy, pour over chicken, ignite. Add wine, cover and cook in 350\u00b0 oven for 1 1/2 hours.
Salt and pepper chicken breast halves, then brown in margarine.
Remove to large, shallow casserole.
To the same skillet that chicken was browned in, add soup, sour cream and wine.
Mix well and pour over chicken in casserole.
Cover.
Bake at 350\u00b0 for 1 1/2 hours or until done.
Serve with rice.
Makes 6 servings.
Mix salt, flour and sour cream.
Add soup and wine.
Cover chicken in a 9 x 13-inch pan with mixture.
Bake at 375\u00b0 for 60 to 90 minutes.
Rinse chicken and pat dry on paper towels.
Dredge chicken in flour and saute in 2 tablespoons olive oil.
Cook over medium-high heat for 5 minutes on the first side and 3 minutes on the second side.
Reduce heat and add the remaining 2 tablespoons of olive oil to the skillet with thyme, rosemary, oregano and garlic.
Stir to distribute herbs evenly.
Add wine and chicken broth to the skillet and bring to a simmer.
Cover and simmer over low heat for 10 minutes.
Serve garnished with parsley.
Preheat oven to 350\u00b0. Arrange chicken in a 9-inch baking dish.
Saute pepper, onions, garlic, and celery in butter until slightly tender. Spoon over chicken pieces.
In same pan you sauteed vegetables, mix wine, catsup, juice, and brown sugar. Heat and stir until brown sugar melts.
Pour sauce over chicken and vegetables, cover and bake for 1 hour.
Roll chicken in flour. Fry in mixture of olive oil and butter until brown.
Put in baking dish. Sprinkle salt, pepper and rosemary.
Pour mixture of wine and broth over top.
Bake at 350\u00b0 for 1 hour.
Place the chicken in a large baking dish with
Shake chicken, flour and seasonings in a bag.
Brown chicken in oil. Sprinkle with onion soup mix.
Pour in wine. Add a little water. Cover and simmer until tender, about 45
minutes.
Makes 4 servings.
Cook chicken in a 400\u00b0 oven for 20 minutes.
Place in dish skin side down to cook.
Turn chicken over; sprinkle with spices. Bake 20 minutes more.
Combine soup and wine.
Pour over chicken. Bake 20 minutes more (covered).
Serve over cooked rice.
Brown chicken in skillet in the butter.
Combine the Heinz 57 sauce and the wine, and pour over the chicken.
Cover and simmer for 30 to 40 minutes'til tender, basting frequently.
Remove cover the last 10 minutes of cooking.
Spoon sauce over the chicken.
Preheat oven to 350\u00b0. Put chicken in buttered casserole dish. Layer cheese on top. Mix soup, wine, salt and pepper; pour over cheese. Sprinkle mix on top and drizzle with melted butter. Bake 45 to 60 minutes.