Chicken Marsala.
Heat oil in
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
ven.
Add water until chicken pieces are covered.
Bring
Cook chicken in water with veggies.
Remove chicken and cut up.
Save water (broth).
Cook bow pasta or spaghetti.
Saute mushrooms in butter.
Stir into pasta.
In skillet, melt butter.
Add chicken; brown for 5 minutes with a dusting of pepper.
While chicken is cooking, combine all other ingredients.
Mix well.
Coat bottom and sides of a casserole dish with mixture.
Place chicken in dish.
Garnish with desired amount of broccoli trees.
Cover all with remainder of mixture.
Cover dish; bake at 350\u00b0 for 1 hour.
Serve over egg noodles.
In
a
large
casserole
dish,\tlayer
chicken, drained canned vegetables, soups mixed with chicken broth and, on top, mix Bisquick
with
milk and pour on mixture.
Salt and pepper to taste.
Bake
at 375\u00b0 for 45 minutes to 1 hour, until brown on top and
crust
is
done.
Let rest 5 or 10 minutes before serving.
owl.
Refrigerate for 1 hour.
Thread chicken onto soaked skewers
Preheat oven to 350\u00b0.
Bake chicken breasts for about 30 minutes.
Cook broccoli for 5 minutes, drain and put in single layer in bottom of 9 x 13-inch baking dish.
Lay chicken on top of broccoli.
Combine soups, mayonnaise and 3 tablespoons butter. Mix until creamy.
Pour over chicken and broccoli.
Sprinkle grated cheese over soup mixture.
Roll Ritz crackers until fine, then mix in 1/4 pound melted butter until moistened.
Sprinkle on top of casserole.
Bake at 350\u00b0 for 25 minutes.
Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Saute the onion in the oil for 2-3 minutes.
Add chicken breast and fry for 2-3 minutes.
Add all other ingredients except the spinach and simmer for 10 minutes.
Add a little water if it is too dry.
Stir in the spinach, cook for 2 minutes.
Bake chicken, uncovered, for 40 minutes.
Melt butter or margarine in saucepan.
Blend in flour.
Remove from heat and add broth and cream.
Cook until thickened.
Add seasonings.
Cook spaghetti and combine with sauce.
Remove chicken from pan.
Spread spaghetti mixture in pan.
Put chicken on top.
Sprinkle with cheese.
Bake again for 30 minutes.
Cook chicken breasts for approximately 20 minutes.
Break up cooked chicken and set aside.
Layer the bottom of 9 x 13-inch baking dish with frozen broccoli, chicken pieces and red pepper. Mix cream of chicken soup with mayonnaise and spread on top of other ingredients.
Sprinkle grated cheese next and bread crumbs over cheese.
Bake uncovered at 350\u00b0 for 45 minutes or until cheese is bubbly.
Serve over rice pilaf.
Place bottom crust in large pie plate.
Place cubed chicken in crust.
Cook soup as directed.
Let cool about 10 minutes.
Pour soup over chicken.
Top with frozen vegetables.
Cover with top crust.
Make slits in crust for steam.
Top with 2 pats margarine. Bake in 325\u00b0 oven on cookie sheet, in case of overflow, for 45 to 50 minutes.
Trim excess fat from chicken cutlets.
Place between 2
ater to a boil. Cook chicken breasts in boiling water until
Combine first 4 ingredients in a large bowl.
In a 9 x 13-inch baking dish, melt butter and pour off excess, reserving it for later use.
Put chicken mixture in baking dish.
In medium bowl, mix reserved butter, Bisquick and milk with an electric mixer. Mixture will not be smooth.
Pour batter over chicken. Bake for 1 hour at 350\u00b0. Cut in squares to serve. Yields 8 servings.
Place chicken in microwave-safe container, with
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).
Mix chicken and soup together in bowl.
Pour into pie shell. Cover with remaining pie shell as package directs, pricking to allow steam to escape.
Cook as directed on pie crust package.