CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
Roll chicken in seasoned flour.
Saute in butter until tender. Mix soup, onion and seasonings in a pan. Gradually stir in water. Bring to a boil, stirring constantly.
Pour rice into a shallow 2-quart casserole.
Stir all except 1/3 cup soup mixture into rice. Top with chicken.
Pour on remaining soup mixture. Cover and bake in oven at 375\u00b0 for about 30 minutes. Sprinkle with paprika.
Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.
Arrange dried beef on bottom of pan.
Cut chicken into bite size pieces and layer on top of beef.
Put bacon on top of chicken.
Mix soup and sour cream together.
Pour over chicken. Cover with foil.
Cook at 350\u00b0 for 1 1/2 hours or until chicken runs clear.
Serve over rice.
Can also be made in crock-pot.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Arrange dried beef on bottom of a greased cooker. Wrap each piece of boned chicken with a strip of bacon and lay on top of the dried beef.
Mix the soup and sour cream together.
Pour over chicken. Cover and cook on low 7 to 9 hours (high for 3 to 4 hours). Serve over a bed of steamed rice.
Arrange beef on bottom of greased crock-pot.
Wrap each boned chicken piece with a bacon strip and place on top of the dried beef.
Mix the soup and sour cream together.
Pour over chicken. Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours. Serve over hot buttered noodles.
Makes 8 servings.
Arrange dried beef on bottom of greased crock-pot.
Wrap each piece of deboned chicken with a strip of bacon and lay on top of the dried beef.
Mix the soup and sour cream together; pour over chicken.
Cover and cook on low 8 to 10 hours (high 3 to 5 hours). Serve over hot buttered noodles.
Serves 6 to 8.
Line 13 x 9-inch pan with dried beef; set aside.
Roll chicken into rolls and wrap with half slices of bacon.
Secure with toothpicks.
Place rolled chicken in pan with dried beef.
Combine sour cream and mushroom soup and spoon over chicken breasts.
Bake at 275\u00b0 for 2 hours.
Cut chicken breast into 1/2-inch
Spray crock pot with Pam.
Arrange dried beef on bottom of crock pot.
Wrap each piece of chicken in a strip of bacon and lay on top of dried beef.
Mix soup and sour cream/flour together. Pour over chicken.
Cover and cook on low 8 - 10 hours or high 3 - 5 hours.
Service chicken over cooked rice; soup/beef mixture makes a gravy that can be served over chicken.
nd refrigerate sauce.
Cut chicken into thin 3 x 1
Arrange dried beef on bottom of greased crock-pot.
Wrap each piece of chicken breast with 1/2 strip of bacon and place on top of dried beef.
Marinate chicken in the white wine at least 2 hours or as long as overnight.
Remove chicken from marinade; broil 5 minutes on each side.
Place chicken in lightly greased baking dish so each piece lies flat.
Mix Mozzarella and Parmesan cheeses.
Top each piece with cheese mixture.
Bake, uncovered, 30 minutes at 350\u00b0.
Spray slow cooker with nonstick cooking spray. Place dried beef in bottom of slow cooker. Wrap each piece of chicken with one bacon strip and place on top of dried beef.
Combine soup, flour and sour cream in medium bowl until smooth. Pour over chicken and sprinkle with mushroom pieces and red onion.
Cover, cook on LOW 7-9 hours or on HIGH 3-4 hours.
Serve over pasta and top off with a couple of teaspoons of pasta water.
Line bottom of pan with the dried beef.
Wrap each breast with bacon slice and put on top of dried beef.
Bake at 400\u00b0, uncovered, for 30 minutes.
Pour off bacon fat.
Mix soup and sour cream.
Pour over chicken.
Reduce heat to 350\u00b0 and cover. Bake 1 to 1 1/2 hours.
Cover bottom of flat, greased baking dish with chipped beef. Wrap each piece of chicken with a piece of bacon; place on chipped beef.
Mix soup and sour cream; pour over all.
Bake at 275\u00b0 for 3 hours.
Serve over hot, buttered noodles or with long grain rice.