inutes. Transfer to a bowl with rice, craisins, parsley and zest. Mix
igh heat.
Add in chicken, season with salt and pepper; cook
Bake chicken breast in oven until tender and light brown.
Mix soup with water and pour over chicken.
Bake for 10 more minutes or until soup is hot.
Prepare Rice-A-Roni according to package directions.
Serve chicken with Rice-A-Roni.
Bake chicken in 350\u00b0 oven.
Put rice in a 9 x 13-inch baking dish or cake pan.
Stir in dry onion soup.
Lay chicken breasts on top of rice mixture.
Mix both soups and 1 soup can of water in a bowl.
Pour soup mixture over chicken breasts and rice.
Cover with foil and bake at 350\u00b0 for 1 1/2 hours.
Uncover and bake 30 more minutes until rice is done.
You may need to pick up chicken breasts and stir liquid into rice about halfway through cooking.
Presoak in salt water the chicken.
Put rice in bottom of long, buttered casserole dish.
Place drained chicken breasts, large side up, on top of rice.
Mix together the soups, soup mix and water. Reserve 1 cup of mixture.
Pour remainder over chicken breasts and bake, covered, at 450\u00b0 until bubbly.
Turn down and cook at 350\u00b0 until tender.
Add reserved cup of soup mixture about 10 minutes before it's done.
Put rice and water in baking dish.
In medium bowl, mix together cream of celery, sour cream, salt, pepper, garlic powder and minced onion to taste.
Spread over rice and water.
Top with chicken breasts with a thin slice of Velveeta cheese under each breast.
Bake, covered, for 1 hour at 350\u00b0.
Serves 4 to 5.
Combine chicken soup and water in large casserole dish.
Add chicken and sprinkle rice and onion soup mix over chicken.
Top with mushroom soup.
Cover tightly and bake 1 hour at 375\u00b0.
Do not open oven while baking.
igh heat.
Add half chicken, skin side down, and
he skillet).
Pat the chicken dry with paper towels and season
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
ven to 375\u00b0F Lay chicken breasts, smooth side down, on
to 2 wedges.
Season chicken thighs with salt and pepper.
kin from meat of each chicken breast. Use a knife if
br>Sprinkle chicken thighs with salt and pepper.
Dredge chicken in flour
rom cherries.
Combine juice with wine, sugar, cornstarch, and salt
Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt
medium bowl; cover with water. Let stand overnight; drain
Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
Combine dashi, rice vinegar, sugar and remaining soy sauce in a medium saucepan. Stir over medium heat for 5 mins, until sugar dissolves. Add chicken along with marinade and mushrooms. Simmer gently for 4-5 mins, until chicken is cooked through. Pour eggs into broth then cover and remove from heat. Set aside for 3-4 mins, until eggs are just set.
Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.
Put the chicken in a large pot and cover with cold water. Add
igh heat, warm oil. Add chicken and brown, about 5 minutes