Cut chicken into nice sized chunks and
Put chicken in a pot big enough
Put the chicken in a large
igh heat in oil, cook chicken until lightly browned on all
Heat oven to 350 degrees F.
Saute chicken in butter until lightly browned.
Place chicken in greased 8x8 baking dish.
In skillet, saute mushrooms until lightly browned; add sour cream and soup.
Cook and stir for 1 minute, scraping bits from bottom of pan.
Add garlic salt and paprika.
Pour mixture over chicken.
Bake for 30-35 minutes, until juices run clear.
Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
Wrap bacon around chicken breast.
Spread dried beef in bottom of casserole dish.
Place chicken on top of beef.\tMix mushroom soup
and
sour
cream.
Pour over chicken and beef. Bake 3 hours in a 275\u00b0 oven.
Serve on rice.
Boil chicken, pull off the bone into pieces.
Mix sour cream and soup.
In a greased casserole dish, layer chicken then soup mixture.
Melt butter and mix with cracker crumbs. Sprinkle on top of casserole.
Bake 30 minutes at 350 degrees F.
Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
In same pan fry bacon until golden. Remove from pan.
Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Season with salt, pepper and paprika. Mix together.
Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
Serve with white rice.
Spray inside of slow cooker with cooking spray.
Combine soup wih dry soup mix in medium bowl; mix well.
Layer chicken breasts and soup mixture in slow cooker.
Sprinkle with bacon.
Cover; cook on low 8 hours.
During last hour of cooking, stir in sour cream.
May serve over noodles.
chill.
Beat out the chicken breasts to an even thickness
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.
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Cook chicken in water with celery, onion and salt until chicken is tender.
Remove chicken from bone and line 13 x 9-inch pan with chunks of chicken.
Mix together both soups and milk and pour over chicken.
Next, mix the stuffing with enough chicken broth to moisten, then spread over top of soup and chicken.
Cover with foil and bake at 350\u00b0 for 1 hour.
Serves 8.
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.
Coat chicken breasts in bread crumbs; brown chicken lightly. Remove chicken; put in a 9 x 12-inch baking dish.
Top chicken with 1 slice each of ham and cheese.
To chicken drippings, add butter (melted) and flour; make a roux.
Add chicken broth, heavy cream and wine.
Return to heat, stirring until thick.
Pour over chicken.
Bake for 30 minutes at 350\u00b0.
Can be prepared ahead of time.
Salt and pepper chicken, using garlic salt if desired.
Dip chicken in melted margarine and roll in bread crumbs.
Place in baking dish.
Break up bacon over chicken.
Pour soups over chicken.
Cover and cook in oven on medium heat (350\u00b0) for two hours or until tender.
Squeeze a little lemon juice over chicken, if desired.
Arrange chicken in a baking dish.
Place the Swiss cheese on top of the chicken.
Mix together the cream of chicken soup and 1/2 can milk over low heat.
Pour mixture over the chicken and Swiss cheese.
Combine the melted margarine and the stuffing mix. Spoon mixture over the chicken.
Bake, uncovered, at 350\u00b0 for 1 hour. Serves 4.
liced pieces.
Coat the chicken in seasoned flour.
Melt
nd stir the chicken and onion until the chicken is no longer