Place chicken in 8 inch x 8 inch oven proof dish. Put one slice of cheese on each piece of chicken.
Mix soup and wine in small bowl.
Pour over chicken.
Top with stuffing.
Drizzle with butter. Bake at 350\u00b0 45 to 55 minutes or until chicken is tender.
Blend soups and milk in large skillet on low heat.
Add herbs and spices and mix well.
Add cooked cut up chicken and frozen vegetables.
Heat to warm vegetables and chicken.
Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
Take chicken dish out of oven and stir well.
Cut up biscuits into fourths and top chicken with biscuts.
Bake another 15 minute until biscuits are browned.
Cook chicken in boiling water (save juice), remove bones and skin from chicken.
Cut chicken into small pieces.
Place chicken pieces in bottom of baking dish.
Pour broth over chicken.
Spread soup over broth.
Mix Bisquick mix, milk and margarine until smooth. Pour over top of chicken dish and bake at 350\u00b0 until brown.
You may also add a small can of carrots and peas.
Place chicken in baking dish.
Sprinkle onions and green pepper and salt and pepper to taste over chicken.
Pour water and bouillon over top.
Bake at 350\u00b0 for 1 hour.
Take out and sprinkle cheese on top.
Bake for 15 minutes more.
Roll out crescent rolls.
Put 1/2 of the cut-up chicken on the rolled out dough.
Roll it up and place in a baking dish.
Place chicken in baking dish.
Salt lightly, if desired.
Add onions.
Mix soup and sherry; pour over chicken.
Sprinkle cheese on top.
Mix first 4 ingredients together.
Put in casserole dish. Skin chicken pieces and lay on top of rice mixture.
Bake at 325\u00b0 for 2 hours or until chicken is tender.
Serves 4.
Place rice, soup and milk in greased dish (9 x 13-inch).
Stir well.
Place chicken, uncooked, on top of mixture.
Sprinkle onion soup mix over all.
Cover with foil so it's airtight.
Bake 2 hours at 325\u00b0.
Parboil your chicken, then break it up in a baking pan.
Mix in a bowl the can of soup and sour cream; pour over chicken.
Then put the stuffing on the top and bake at 350\u00b0 for 30 minutes. Serve cranberry sauce on side.
Serves 4.
Enjoy!
Brown chicken in skillet with 2 teaspoons oil or spray pan with Pam at medium-high heat.
When browned, add carrots and soup. Turn to simmer and cook 15 to 20 minutes.
Add potatoes and cook until soft, about 1/2 hour.
You can remove chicken and debone it at this time.
Add deboned chicken to skillet 15 minutes before end of cooking time.
Stir occasionally to prevent vegetables from sticking.
If chicken dish becomes dry, add 1/2 cup of water. Simmer until finished.
Preheat oven to 350\u00b0F Grease 11x7-inch baking dish.
Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
Place seam-side down in baking dish.
Top with remaining enchilada sauce and cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.
Preheat oven to 350 degrees.
Coat 9\"x13\" baking dish with cooking spray.
In a large bowl, whisk together broth and the 2 cans of soup and poultry seasoning if using. Add chicken chunks and mixed veggies, stir thoroughly. Pour into baking dish.
Mix together Bisquick,milk and melted butter, until smooth. Spoon over chicken mixture.
Bake 60 to 65 minutes or until top is golden.
Heat oven to 325\u00b0F.
Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
In large bowl, combine rice, both soups and water; mix well. Pour into baking dish.
Place chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover with foil.
Bake at 325\u00b0F for 1 1/2 hours. Uncover; bake an additional 20 to 30 minutes or until chicken is not longer pink, its juices run clear and skin is slightly crisp.
Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces.
Mix together Veg-All and 3 cans of soup in large bowl.
Spread this mixture on top of chicken.
In the same bowl, mix melted butter, milk and flour and pour this over soup.
Bake at 350\u00b0 for approximately 30 to 40 minutes until crust is brown.
Place chicken, potato& carrot in 13\" X 9\" dish.
Pour dressing over dish contents.
Sprinkle with seasonings and parmesan cheese.
Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
Place chicken, onions, carrots, celery, salt and
Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.
Spread 1/3 of the spaghetti sauce in a 9X13-inch baking dish.
Sprinkle garlic and Italian seasoning over chicken.
Insert chicken into manicotti shells.
Place shells in baking dish.
Pour remaining sauce evenly over manicotti shells, covering completely.
Sprinkle with mushrooms and cheese.
Cover and refrigerate up to 24 hours to help soften pasta.
Preheat oven to 350 degrees.
Bake for approximately 1 hour or until pasta is tender.
Let stand for 10 minutes before serving.
Layer chicken in bottom of casserole dish and pour melted butter or margarine over chicken.
Next, mix flour with milk and pour over chicken.
Mix soup and broth and pour over top of casserole and gently stir across top; smooth out.
Bake at 350\u00b0 for 45 minutes or until golden brown and done in center.
br>Set aside.
Dip chicken into beaten egg, then in