Cook pierogies according to package directions.
Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
Drain pierogies; add to skillet.
Cook over medium heat until lightly browned.
Return chicken mixture to the pan.
Stir in salt and pepper.
Sprinkle with cheese.
Cover and remove from the heat.
Let stand for 5 minutes or until cheese is melted.
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.
Combine onions, celery and chicken broth in saucepan. Simmer 20 minutes. Combine in 2-quart casserole the soup, sour cream, chicken, mushrooms, salt, pepper, Worcestershire sauce and cooked vegetables. Mix well. Drop biscuits by teaspoon into casserole. Bake at 350\u00b0 for 40 to 45 minutes until golden brown. Sprinkle with cheese. Return to oven until cheese melts.
In a paper bag, combine flour, salt and paprika.
Add chicken a few pieces at a time to coat.
In 10-inch or larger skillet melt margarine and brown all chicken pieces.
Push to side of skillet and add vegetables, salt and pepper to taste.
Cover all with soup.
Simmer 40 to 50 minutes until chicken is done and vegetables are tender.
Remove from skillet and add sour cream to soup mixture to make gravy.
egrees F.
Rub the chicken with the olive oil, salt
Cut chicken into bite size pieces. Heat oil in a large skillet over medium heat. Saute onion and chicken for about 3 minutes.
Add green beans, tomatoes with liquids (not drained), carrots, potato, rice, salt and pepper to skillet. Mix gently.
Pour water over top of chicken mixture. Cover skillet and simmer over medium low heat, stirring occasionally, for 20 minutes or until rice and potato are tender.
Sprinkle chicken mixture with cheese. Let stand covered for 5 minutes and serve.
Layer first 5 ingredients in crock pot.
Heat oil in skillet and brown chicken on all sides.
Transfer to slow cooker, top with bacon.
In a bowl combine remaining ingredients and pour over top. Do not stir.
Cover and cook on low for 6-8 hours until vegetables are tender and chicken juices run clear.
Remove chicken & veggies from pot.
Thicken juices for gravy in a sauce pan if desired. Return chicken & veggies to slow cooker.
Drizzle with gravy. Yield 4 servings.
ver medium heat. Cook the chicken breasts in the skillet until
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
Have chicken delivered from favorite local take-out service. Immediately destroy cartons and bags and other \"tell-tale\" evidence of delivery.
Place chicken on baking sheet.
Liberally sprinkle spices over pieces.
Reheat chicken in 250\u00b0 to 300\u00b0 oven. No one will ever know.
Serve with tossed salad and bowls of pasta topped with butter and Parmesan cheese.
Preheat oven to 350\u00b0.
In a 9 x 13-inch baking dish, place the chicken pieces in a single layer.
In a small bowl, combine the diced bread, eggs and milk.
Cover the chicken with the mixture, then cover the bread mixture with the corn bread stuffing mix.
In another bowl, combine the chicken broth and melted butter.
Stir to blend.
Pour over the corn bread stuffing mix.
Bake for 1 hour.
Serve with chicken gravy, if desired.
Makes 6 to 8 servings.
Preheat oven to 425\u00b0.
Place bread crumbs on sheet of wax paper.
In shallow bowl or pie plate, beat mayonnaise and milk until smooth.
Dip chicken breasts into mayonnaise mixture, then coat with bread crumbs.
Grease a 13 x 9-inch baking pan.
Place chicken in pan; bake for 10 minutes.
Turn chicken over; bake for 20 minutes, until juices run clear.
(Cooking time will vary, depending on size and thickness of chicken.)
Preheat oven to 425\u00b0.
On sheet of waxed paper, place bread crumbs.
In pie plate, beat mayonnaise and milk until smooth.
Dip chicken breasts into mayonnaise mixture, then coat with crumbs. Grease 13 x 9-inch baking pan.
Arrange chicken in pan; bake 5 minutes.
Turn chicken over; bake 10 to 15 minutes, until juices run clear and chicken is fork-tender.
Makes 4 main dish servings, about 265 calories per serving.
Place chicken in slow cooker.
Combine soup and milk, pour over chicken.
Combine stuffing and water, spoon over chicken.
Cover, cook on LOW 6-8 hours.
ver medium-high heat, saute chicken in oil for about 5
In a large pan, brown chicken with garlic in butter.
Add broth, soup, water, oregano, salt and pepper.
Cover; simmer 20 minutes.
Add rice and peas; cook 25 minutes or until tender, stirring now and then.
Cover the bottom of 9 x 13-inch pan with rice.
Sprinkle salt over rice.
Cover rice with broccoli.
Lay cleaned chicken over top.
Mix soup and water.
Pour over other layers.
Cover with foil.
Bake at 350\u00b0 for 45 minutes.
Check to see if meat falls off bones.
In a large skillet heat 2 tablespoons of the olive oil on medium high heat.
Add the chicken and cook, turning, until golden on both sides and white throughout, about 10 minutes.
Remove to a plate.
Add the vegetable to the pan.
Cover and reduce the heat to medium.
Steam the vegetable about 10 to 15 minutes, or until thawed and hot.
Add the remaining 4 tablespoons of olive oil to the skillet along with the hot sauce.
Cook, stirring often, until hot, about 2 minutes.
Return the chicken to the pan to heat through.
Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning.
Whisk in the water & soup; stir in the chicken, carrots, celery, onion and potatoes.
Transfer to a greased 2 quart baking dish and bake uncovered at 400 degrees for 45-50 minutes or until vegetables are tender.