Stir the soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11\" x 8\" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
Top with tomato and onion.
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8\" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Preheat oven to 350 F.
Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11x8 baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
Bake for 40 minute or until the enchiladas are hot and bubbling.
Top with tomato and onion.
In a medium pot, combine chicken broth, carrot, celery, onion and rice. Bring to a boil.
Reduce heat and boil gently for 5 minutes.
Add chicken and cheese, and simmer for about 5 minutes or until rice is tender.
Enjoy!
Preheat oven to 350\u00b0.
Cook rice.
Mix soup, chicken and cheese together.
Drain rice well; toss with butter to taste.
Stir rice into soup mixture.
Put in a greased casserole dish.
Bake for 20 minutes or until cheese is bubbly.
Serve warm.
Heat a small amount of oil in a large skillet on medium-high heat. Add chicken. Cook 5 minutes on each side or until cooked through. Remove from skillet. Add soup and 1 cup water; bring to a boil. Stir in rice and broccoli. Top with chicken and cheese. Cover. Cook on low heat 5 minutes.
Place chicken breasts in a greased 9 x 13-inch baking dish. Alternate pieces of cheese over the chicken. In a separate bowl mix soup, milk and water.
Pour over chicken and cheese.
Sprinkle with bread crumbs.
Serve over rice or with potato.
Bake at 350\u00b0 for 45 minutes to 1 hour until top is golden brown and sides bubbling.
Rinse chicken and place in a 9 x 13-inch pan.
Place 6 to 8 slices of Swiss cheese on chicken.
Shake bag of stuffing evenly on chicken and cheese.
Boil chicken and shred. Mix in 1 cup cheddar cheese. Form into balls. Wrap each chicken and cheese ball in a crescent roll. Put in casserole dish.
In a saucepan, combine Cream of Chicken soup and milk. Add salt and pepper to taste. Stir until well blended. Pour over crescent rolls. Sprinkle remaining cheddar cheese over each crescent roll. Bake in oven at 325 degrees for about 35 - 45 minutes until crescent rolls are brown on top. Serve with rice. (I usually boil the rice in the water I boiled the chicken in.).
Chop onion and cook in oil until tender and lightly browned. Add chicken broth.
Heat to boiling and add rice.
Lower heat. Cover and cook about 25 minutes until rice is tender.
Add chicken and cheese.
Cook over low heat until cheese melts.
Add salt and pepper.
Put chicken in a layer in a 13 x 9-inch baking dish.
Top with layers of Swiss cheese.
Combine 1 can of soup with milk and spread over chicken and cheese.
Top with dressing.
Bake 1 1/4 hours at 350\u00b0.
Cover with foil at end of baking time if dressing starts to get too brown.
Fry diced onion in margarine until light brown.
Add rice and a little water.
Cook about 15 minutes.
Add chicken and cheese; mix well.
Let stand 5 minutes and enjoy.
Preheat the oven to 350\u00b0F. Heat 2 tbsp of the oil in a frying pan and saute the zucchini for about 4 mins until lightly browned. Transfer to a plate. Add the remaining oil to the pan and saute the chicken for 3 mins with a little salt and pepper. Return the zucchini to the pan with the chicken and add the basil. Mix and heat through. Divide between 4 individual ovenproof dishes.
Mix the cheese and cracker crumbs and sprinkle on top of the chicken mixture. Bake for 30 mins.
n large saucepan with chicken, carrot, celery and onion; bring to a
Cut chicken breasts into bite-size pieces.
In skillet, brown chicken pieces in olive oil until cooked thoroughly.
Cook pasta; drain well.
In saucepan stir milk, water, and sauce mix until well blended.
Add butter; stirring constantly, bring to a boil over medium heat.
Reduce heat and simmer 5 minutes, stirring occasionally.
Toss pasta, chicken, and cheese sauce together.
Sprinkle with parsley and Parmesan cheese.
Heat oven to 400\u00b0F.
Wisk together the salad dressing, chicken broth, honey and rosemary.
Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
Add lemons wedges.
Bake 45 to 50 minute or until chicken is done (165\u00b0F) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
alks from the broccoli florets and cut florets into chunky
Prepare macaroni and cheese as directed. Then mix in
Boil chicken in a pot of water.
Remove chicken when cooked, reserving broth. Cook green pepper and onion in a skillet sprayed with nonstick cooking spray. Add tomatoes with juice and cheese. Debone chicken and add to cheese mixture. Cook spaghetti in reserved chicken broth. Drain cooked spaghetti and mix with cheese and chicken.
Pour into a casserole dish.
Bake at 325\u00b0 for 1 hour.
br>Sprinkle chicken with a bit of salt and pepper and cook in