Cook chicken breast in oil until done.
Slice onion and pepper rings over chicken that has been put in casserole dish.
Slice potatoes over onions and pepper rings.
Pour mushroom soup over all and bake at 350\u00b0 for 30 minutes.
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C).
Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
Roll dried beef around chicken breast, then roll 1 strip of bacon around. Place in a casserole dish. Mix sour cream and golden mushroom soup; pour over top. Bake in 350\u00b0 oven for 1 hour and 15 minutes.
Skin and debone chicken breast after splitting it in two. Pound with a saucer or meat tenderizer until it's even in thickness.
Sprinkle with salt and the basil on both sides.
Fry in preheated butter until the pink disappears.
Reduce heat to simmer and pour the wine and water over this.
Simmer, covered, for about 30 minutes.
Make gravy with juice and pour over the meat.
Bone chicken breast halves.
Roll breast and wrap 1 slice of bacon around each.
Line bottom of baking dish with chipped beef. Place breasts on beef.
Mix cream of mushroom soup (undiluted) with carton of sour cream.
Pour over breasts.
Bake 3 hours in slow oven at 275\u00b0 to 300\u00b0.
br>Set aside.
Dip chicken into beaten egg, then in
Sprinkle chicken pieces with salt, pepper and
For the chicken.
Pound chicken breasts with meat mallet to
ust until tender.
Place chicken breasts in a large pan
heat-proof platter (or casserole dish) in oven.
Pour
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.
Put chicken breast pieces in a 9 x 13-inch pan.
Place cheese slices on top.
Spread can of soup over top.
Mix Stove Top as directed (do not cook).
Spread over chicken, cheese and soup. Bake at 350\u00b0 for 1 hour.
t burn!
Sprinkle the chicken breast with the greek seasoning, half
50\u00b0.
Place each chicken breast half between 2 sheets of
Prepare rice as directed.
Brown chicken breast halves in butter.
Save butter in pan.
Grease 9 x 13 casserole.
Place rice in casserole, top with chicken breast.
To the butter in skillet, add cream of chicken soup, white wine, chopped celery, mushrooms and 2 tablespoons chopped pimento.\tHeat to boiling and pour over chicken.
Bake 25 minutes, covered, at 350\u00b0, then bake for 15 minutes, uncovered, at 350\u00b0.
ressing.
Top with 3 chicken breast halves and spread the mustard
Saute chicken breast in med.
size frypan, I use just a little oil so chicken doesn't stick.
Once it is cooked, remove from pan, and dice up the breasts.
Add Salsa and Taco seasoning to pan.
Return chicken diced to pan, and let simmer in sauce for 30 minutes.
Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
Serve chips on the side, they are great to scoop the salad on your fork.
A quick one pan easy entree.
br>Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and
Preheat oven to 350 degrees. In a bowl, combine soups, wine, milk, , broccoli, pepper and minute rice. Pour into a greased 9x13 baking dish. Top rice mixture with chicken. Place a slice of Swiss cheese on each chicken breast. Cover with bread crumbs. Pour melted butter over the top. Bake uncovered for about 35-40 minutes.
Boil chicken and remove bones.
Place in bottom of casserole dish.
Mix soup and water and pour over chicken.
Add broth to stuffing mix.
Spoon over chicken and soup.
Bake for 35 to 45 minutes in 350\u00b0 oven.