Spray pan with Pam or grease pan.
Coat chicken in flour mixture.
Brush with melted butter; let dry.
Bake at 350\u00b0 until done, about 45 minutes to an hour.
ver med-high heat. Add chicken and cook, breaking up w
emaining dry ingredients.
Dip chicken pieces into the milk until
Preheat oven to 350\u00b0.
Mix dry ingredients together and put in plastic bag.
Wash chicken.
While wet, place in bag with dry mixture.
Coat well and place on greased baking pan.
Pour melted butter or margarine over chicken.
Bake at 350\u00b0 for 1 hour, uncovered.
Baste with juices every 15 minutes.
Place all dry ingredients in bag.
Moisten chicken in water; place in bag and shake.
Mix and shake in plastic bag.
Put 1/4 pound of butter in pan and bake at 400\u00b0 for 45 minutes.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
In medium size saucepan bring chopped vegetables to a simmer in 2 c. chicken broth.
Cook until tender.
Bring to boil another 4 c. chicken broth, add tortelinni, cook until it floats.
Add chicken and vegetable mixture.
Make layers in a 9 x 9 baking dish of crackers, chicken, eggs, celery, and onions.
Dissolve soup in 1/2 c. chicken broth.
Add the remaining broth and pour over ingredients in pan.
Bake at 350\u00b0 for 35 - 40 minutes.
Cook chicken until tender, reserve broth.
Saute peppers, celery and onion in butter.
Add soup, cheese and olives.
Cook noodles in chicken broth.
Chop chicken into bite size pieces. Reserve 1 1/2 c. chicken broth after cooking noodles and mix with all ingredients.
Place in a 9 x 13 buttered dish and
bake, covered, at 350 degrees until it bubbles.
1. In a large non stick skillet, saute onion and garlic in 1/4 c. chicken broth until cooked.
2. Add can of Ro-Tel tomatoes, pureed tomatoes, chicken
broth, green chilies, chili powder, Mexican seasoning,
and cumin. Add chicken and heat to boiling, reduce heat
and simmer 20-30 minutes.
3. Meanwhile cut tortillas into thin strips and add to
soup mixture. Simmer 15 more minutes.
4. Garnish with cheese and sour cream.
br>Substitute 4 c. cooked cubed ham for the chicken, use 2
Layer chicken, onion, cream of mushroom soup, strips of flour tortillas, bell pepper and cheese.
Start over with chicken, onion, cream of chicken soup, flour tortilla strips, bell pepper and cheese.
Top with Rotel then 1/2 c. chicken broth.
Bake covered 30 minutes, then uncover for 30 minutes in a 350\u00b0 oven.
Place thawed chicken into a 7-10 qt
1. Preheat oven 350 F. Cut chicken into medallions. Marinate in 1
ll marinade ingredients together, except chicken, to a food processor and
Prepare pastry; set aside.
Cook potatoes and carrots until tender in one saucepan.
Cook celery and onions in another pan. While vegetables are cooking, make gravy by adding flour to the butter in a small pan.
When blended, add chicken broth, salt, pepper and poultry seasoning.
Bring to a boil.
Set aside.
Combine chicken, corn, broth, celery and onion.
Bring to a boil.
Reduce heat; simmer for 15 minutes, uncovered.
Add salsa. Stir 2 tablespoons water into cornstarch.
Add to chicken mixture. Cook and stir until bubbles.
Cook an additional 2 minutes. Prepare cornbread according to package.
Pour chicken mixture into a 10 x 6 x 2-inch dish.
Sprinkle with cheese and jalapeno peppers. Spoon cornbread on top.
Bake for 20 minutes at 425\u00b0.
Grease shallow 2-quart dish.
Place vegetables and chicken in dish.
Stir together broth, soup, salt and pepper.
Pour over chicken.
Combine flour, milk and margarine.
Stir until smooth. Pour over mixture.
Bake in 400\u00b0 oven for 40 to 50 minutes.