a bowl. Many Vietnamese Chicken recipes usually require a short time
o 400\u00b0F Butterfly each chicken breast with a sharp knife
Thinly slice the chicken lengthwise so you end up
Halve chicken
breasts and wrap each half in a slice of bacon. Cover the
bottom
of a greased 8 x 12-inch baking dish with dried beef.
Arrange chicken on top of this.
Blend soup and
sour cream;
pour
over chicken.
Sprinkle with almonds. Bake, uncovered, at 275\u00b0 for 3 hours.
Makes 6 to 8 servings.
Halve chicken breasts and wrap each half in bacon.
Cover the bottom of a greased 8 x 12-inch baking dish with chipped beef. Arrange chicken on top of this.
Blend soup and sour cream; pour over chicken breasts.
Sprinkle with paprika.
Refrigerate at this point, if desired.
Bake, uncovered, at 275\u00b0 for 3 hours.
(Double mushroom soup and sour cream for gravy over rice.)
hickens and bubbles.
Add chicken and heat, stirring occasionally.
Wash chicken breasts and pat dry.
Mix all of the ingredients until well blended.
Spray a 9 x 13-inch pan with nonstick cooking spray.
Place chicken breasts, side by side, and cover with the blended ingredients.
Cover with aluminum foil and bake in a 350\u00b0 oven for 1 hour.
Uncover and continue to bake an additional 20 minutes until tender.
Soak chicken in eggs for 1 hour.
Roll in Italian bread crumbs.
Saute in 1/2 cup butter until brown.
Layer in casserole with chicken broth, wine and pan drippings, mushrooms and grated cheese (I usually have 2 to 3 layers, ending with cheese on top). Bake 30 minutes at 350\u00b0 or until cheese begins to bubble and brown.
Wrap chicken breasts in bacon.
Grease baking dish and cover bottom with dried beef.
Place chicken on top.
Mix soup and sour cream; pour over chicken.
Bake, covered, at 375\u00b0 for 2 hours.
minutes.
Add the chicken pieces and cook over medium
paper plate.
Dip chicken in egg, making sure all
Roll chicken breasts in Contadina seasoned bread crumbs. Brown in Pam or butter.
Put in 9 x 13-inch baking dish.
Add a slice of Muenster cheese to each piece of chicken.
Pour sliced mushrooms over the chicken.
Pour a small amount of chicken broth (about 1/4 way up) on the chicken.
Bake, uncovered, at 350\u00b0 for 40 minutes.
Pour rice evenly in a 9 x 13-inch pan. Cut chicken into serving pieces and salt slightly. Place chicken over rice, skin side up; sprinkle onion soup mix over chicken. Combine celery soup with can of water. Beat well to blend and pour over chicken and rice mixture. Cover tightly with a lid or foil. Bake 15 minutes at 400\u00b0. Reduce heat to 300\u00b0 and bake for an additional hour. Remove cover for last 10 minutes of baking time. Makes 6 servings.
Melt butter in 9 x 13-inch baking dish.
Add rice and soups; stir thoroughly.
Place chicken on top and season with salt, pepper and nutmeg.
Bake at 350\u00b0 for 1 hour and 20 minutes, until light brown.
This is an all-time family favorite.
Grease an 8 x 12-inch pan.
Cover pan with chipped beef. Flatten chicken pieces, then roll and wrap with bacon and place in pan.
Blend soup and sour cream; pour over chicken.
Sprinkle with paprika.
Bake, uncovered, at 275\u00b0 for 3 hours.
To make a little thinner sauce, add a little milk.
Serve over rice.
Simmer chicken in chicken broth until tender.
When chicken is done, remove from
Tbsp of flour; dip chicken into egg, making sure all
Wipe chicken breasts with paper towel. Combine flour, salt and paprika in a paper bag. Shake chicken (one at a time) in bag until well floured. Brown lightly in butter.
Place ham in a casserole. Sprinkle with a little savory and a few celery leaves on each slice.
Cover with chicken on each ham slice. Add sliced mushrooms.
Pour wine into skillet chicken was browned in and stir well.
Add remaining flour mixture to sour cream.
Pour over chicken/ham.
Cover and bake at 350\u00b0 for 1 hour.
Stew chicken until tender and cut into bite size pieces. Reserve cup of stock.
Cook noodles in remaining stock plus necessary water.
Blend sour cream, mushroom soup and 1 cup chicken stock.
Stir into mixture of noodles, beef and chicken. Pour into 9 x 12 x 2-inch pan.
Sprinkle with paprika and bacon. Bake at 350\u00b0 for 30 to 40 minutes.
Serves 8 to 10.
If using raw chicken, saute until cooked.( I use either a rotisserie chicken from the deli at my local grocers or 2 cans of chicken from Sam's or COSTCO) Soften the onion in the microwave till very soft. In a saucepan heat the margarine till melted and add the four and spices and mix till thick and bubbly. Add the milk and broth and cook till thick creamy. Stir and cook for 2 more minutes. Add the chicken and veggies, pour into the crust, cover with the top crust, slit and bake at 425* for 30-35 minutes or until golden brown.