Preheat oven to 400\u00b0.
In a medium sized bowl, combine soup, celery, onion, paprika and croutons.
Spoon the mixture into a greased 9 x 13-inch baking dish.
Arrange the chicken over the mixture, pressing it lightly into the mixture.
In a cup, combine the brown sugar and mustard.
Spread evenly over the chicken. Bake for 30 minutes or until chicken is done (no pink juice remains).
Place a ham slice on each chicken breast; top with combined tomato and oregano.
Bake at 350, loosely covered, until chicken is cooked through, 40-45 minutes.
Sprinkle bread crumbs, cheese and parsley over chicken; bake until cheese is melted, 10 minutes.
Preheat oven to 400 degrees.
Prepare a 13x9-inch baking pan by spraying it with non-stick cooking spray.
Sprinkle 1/2 cup of the dry stuffing mix evenly over bottom of the pan; set aside.
In a small bowl, add hot water to remaining stuffing mix; stir just until moistened; set aside.
Place chicken pieces over dry stuffing mix in baking pan.
In a medium bowl, combine soup, sour cream and vegetables.
Spoon over chicken.
Top with the prepared stuffing.
Bake 30 minutes or until chicken is cooked through.
Pour rice in bottom of 9 x 13 x 2-inch baking pan.
Mix in soup.
Lay pieces of chicken on top.
Sprinkle top soup mix over chicken.
Cover with foil and bake.
(I put this in at 9:00 a.m. at 250\u00b0 and it is done when we get home from church at about 12:30 p.m.)
Grease casserole dish.
Put chicken, 2 cans soup, noodles and milk in dish.
Combine melted oleo and bread.
Place on top of other ingredients.
Bake 45 minutes in 350\u00b0 oven.
Put chicken in bottom of baking dish. Cut up boiled eggs on top of chicken. Mix can of cream of chicken and can of chicken broth. Pour over chicken. Mix flour with partly melted butter. Mix in milk and pour over chicken. Bake at 375\u00b0 for 45 minutes, until golden brown.
Boil chicken in water until done; cut chicken into bite size pieces.
Place in the bottom of a 9 x 13-inch baking dish.
Mix broth that you cooked the chicken in and chicken soup together. Heat until smooth.
Pour broth mixture over chicken.
Cut margarine into flour; add milk.
Pour flour mixture over chicken. Bake at 400\u00b0 for 30 minutes or until brown.
Cook and drain broccoli.
Put in casserole dish.
Top with cooked chicken.
Blend in the cream of chicken soup and milk (heat together).
Pour over chicken.
Sprinkle on the shredded cheese. Bake in hot oven (450\u00b0) for 10 minutes or until brown.
If using uncooked chicken, bake 1 hour at 350\u00b0.
If using fresh chicken, soak in salt water 1/2 hour to deblood it.
Mix soup and sour cream.
Pour over chicken breasts which have been placed in a greased baking dish.
Bake covered for 1 1/4 hour at 350\u00b0.
Remove cover.
Bake an additional 15 minutes.
Combine the flour and seasonings; coat the chicken breasts. Melt the butter in a baking dish.
Place the chicken in the dish, skin side down.
Bake 1 hour at 375\u00b0, turning chicken after 30 minutes.
Sprinkle pepper and Mrs. Dash seasoning on chicken in a baking dish. Empty can of soup into dish and wash can with 1/2 cup water and add to chicken. Stir gently to coat chicken and spread soup evenly over it. Bake for 1 1/2 hours at 350\u00b0. Serves 6 to 8.
Combine soup, milk and 1/2 package of onion soup mix.
Place 1/2 mixture in 9 x 13-inch pan.
Add rice on top.
Top with raw chicken.
Top with other half of milk mixture.
Sprinkle remaining onion mix on top.
Bake covered for 1 hour at 350\u00b0.
Uncover and bake an additional 15 minutes.
Arrange chicken in a 9 x 13-inch baking dish.
Blend milk, flour, margarine, onions and bouillon cubes.
Pour over chicken. Spread mushrooms over top.
Bake at 375\u00b0 for 1 hour.
Serve with rice, noodles or mashed potatoes.
A family favorite.
Arrange chicken in a roaster or cake pan. In a bowl stir dressing and soup mix thoroughly. Pour over chicken. Bake at 350\u00b0 for 2 hours.
Sprinkle rice into baking pan; pour onion soup over rice.
Add 1 cup water.
Sprinkle chicken with salt and pepper; place over onion soup.
Spread cream of celery soup over chicken. Bake uncovered in preheated 325\u00b0 to 350\u00b0 oven for 1 hour to 1 1/2 hours.
Add water, as necessary, to keep moist.
Curry powder may be added, if desired.
In 9 x 13-inch baking pan, put rice and water.
Place chicken pieces on top.
Spoon celery soup and chicken rice soup onto chicken.
Sprinkle with soup mix.
Cover with foil.
Bake 90 minutes at 350\u00b0.
Preheat oven to 375\u00b0.
Arrange chicken pieces in a 13 x 9-inch pan.
In
a
medium bowl, combine remaining ingredients and mix well. Pour over chicken. Bake at 375\u00b0 for about 1 hour until tender.
Serve mushroom mixture as gravy.
Place chicken breasts, meaty side down, on sheet of tinfoil. Place pat of margarine on each.
Combine lemon juice, soy sauce and Worcestershire sauce and pour soy sauce mixture over.
Wrap tightly.
Place in baking dish and bake at 350\u00b0 for approximately 1 hour or until tender.
If using more chicken, wrap in twos.
This freezes well in the same foil it was baked in.
Combine contents of vegetable/seasoning packet, stuffing mix, and water; set aside.
Place chicken in 13x9 inch baking dish or 2 qt. casserole dish.
Mix soup and sour cream, then pour over chicken.
Spoon stuffing mixture evenly over top.
Bake at 375\u00b0 for 35 minutes or until chicken is cooked through.
Makes 4 servings.
Line a 13 x 9-inch dish or pan with foil, leaving enough on top to fold and seal.
Place chicken in dish and spoon celery soup evenly over chicken.
Season with salt.
Fold foil and seal.
Bake at 350\u00b0 for 1 hour or until chicken is tender.
Serves 6.