ittle thin.
For the Italian chicken: Mix the 1/2 inch
Cut Italian chicken sausage into 1-inch chunks.<
arge pan and brown the chicken in batches until it's
Put the chicken in a greased 8x6\" baking pan; toss with 1/2 teaspoon garlic powder to coat.
In a medium bowl, whisk the cream cheese, tomato sauce, 1/2 teaspoon garlic powder and Italian seasoning until smooth. This is where I added my extra veggies as well.
Pour the sauce over the chicken and top with the parmesan cheese. Bake at 350\u00b0 25-30 minutes.
Do not freeze.
Cut up chicken breasts in small pieces.
Beat up eggs.
Put chicken in eggs and let set for 1 hour.
Dip chicken in bread crumbs; brown on both sides, using margarine.
Put in casserole dish and sprinkle with cheese, broth and mushrooms.
Cover with foil.
Bake 1 to 1 1/2 hours at 350\u00b0. Uncover for the last 10 minutes.
Combine chicken (cubed) and 1/2 cup Italian dressing in large glass baking dish. Cook at 350\u00b0 for 20 minutes. Add chicken broth, seasoning, rice and frozen veggies. Add rice first. Cook for approximately 40 minutes at 350\u00b0 or until rice is done and casserole is not too soupy.
Combine rice, 1/2 can onion rings and 1/2 teaspoon Italian seasoning.
Place in 9 x 13-inch dish.
Pour bouillon mixture over rice.
Arrange chicken on top and pour on Italian dressing.
Cover and bake 30 minutes at 375\u00b0.
Remove from oven, place vegetables around chicken, covering rice.
Bake, uncovered, 20 to 25 minutes. Top with remaining onions and bake 1 to 3 minutes.
Place chicken parts in a lightly greased 12 x 8 x 2-inch baking dish.
Arrange drained tomato wedges, mushrooms, olive and artichoke hearts on top of chicken.
Combine salad dressing and wine; pour over vegetables and chicken.
Sprinkle with onion soup mix.
Cover and bake at 350\u00b0 for 1 hour or until chicken is done. Cook linguine according to package.
Serve casserole over linguine.
ith half and half. Arrange chicken breast halves in the baking
ash and remove skin from chicken thighs.
Pat dry.
ntil tender.
Stir in chicken, tomatoes and cream.
Bring
minutes. Then add peppers, Italian seasoning and salt and pepper
ver medium low heat. Add chicken and cook until browned.
Prepare chicken by peeling off the skin and rinsing with water.
Preheat oven to 450\u00b0.
een prepared, fry off your chicken breasts in a frying pan
Cook and debone chicken. Mix together all ingredients and pour into greased casserole dish.
Bake at 350\u00b0 about 1 hour or until liquid is absorbed.
(This was called \"Delicious Chicken Casserole\" in the previous FBC cookbook.)
Blend together in a Baggy. Cover top of Chicken Casserole. Bake 45 minutes at 425\u00b0.
Soak chicken breasts with chopped onions and celery.
Cut into small pieces and mix all ingredients and place in pan.
Top with Pepperidge Farm dressing and butter.
Cover chicken casserole and bake at 350\u00b0 for 45 minutes and then uncover; brown until desired. Fabulous!!
Layer chicken and soups.
Mix 1 can milk or water with soup. Put oleo in and 1 1/4 cans of water.
Add to stuffing mix.
Mix and spoon on top of chicken casserole.
Bake at 350\u00b0 until done, about 40 minutes.
Preheat oven to 400 degrees.
Mix water, vodka, Ranch, Italian and Turkey gravy in a 9x14 casserole dish or oven safe pan, making sure that dry ingredients dissolve completely.
Mix in rice and peas.
Place chicken breasts on top and sprinkle with onion soup mix.
Cover and bake for 1 hour and 20 minutes.
Remove from oven and allow to stand, still covered, for 5 minutes.
Serve.