s the Foster Farms frozen\"Chicken Tenders\"- you can usually find
Mix all together the soups and pour over chicken in a 9 x 13-inch pan.
Bake at 350\u00b0 for 1 hour or until chicken is cooked. Any form or amount of chicken may be used.
175 degrees C).
Place chicken breasts in a single layer
Place chicken in pan.
Put cup of rice in middle of pan.
Pour cans of onion and mushroom soups over rice.
Salt and butter chicken, if desired.
Stir in garlic.
Add chicken, cook over medium-high heat
il in a large frying pan and cok the onion for
killet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and
Sprinkle chicken with steak seasoning.
Melt butter in a large thick skillet.
Add chicken and brown for 5 minutes.
Turn.
Add onion, garlic, mushrooms and bay leaf.
Stir vegetables and cook for 5-10 minutes.
Add wine.
Allow to boil and reduce until it is almost all evaporated.
Add rice, tomatoes and water.
make sure all the rice is in the liquid.
Cover and cook for 20 minutes.
Lay chicken breast in baking pan. Lay 1 slice cheese on each breast. Mix soups and liquids together in large bowl, mixing well, to get as smooth as possible. Pour over chicken and cheese. Sprinkle stuffing mix on top. Bake for 1 hour at 350 degrees, uncovered. Serve over rice or noodles.
Thaw and drain broccoli or asparagus.
Arrange crosswise in a buttered or sprayed 11 x 7 x 1 1/2-inch baking pan.
Mix Bisquick, milk, egg and soup.
Beat with a wire whisk.
Pour over broccoli in center of dish.
Fry chicken cutlets in peanut oil until brown. Cut into bite size pieces.
Add to dish.
Mix in.
Add pimentos. Sprinkle with cheese.
Bake 30 minutes at 350\u00b0.
In a dutch oven saute the onion and celery in butter until tender.
Add the chicken and top with the noodles.
In a bowl combine the soup, broth, lemon juice, and pepper.
Pour over the noodles, moistening all.
Scatter the mushrooms on top.
Cover and bring to a boil.
Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.
Combine all, except for chicken and noodles, in a deep skillet on top of stove.
Stir until combined and starting to boil.
Add chicken and noodles, reduce heat, cover and simmer for 15 to 20 minutes or until noodles are tender.
Mix all ingredients together except chicken.
Lay cut up chicken on top of mixture.
Cover and bake slowly at 350\u00b0 for 3 hours.
Preheat oven to 375.
Pound chicken breasts to 1/4 inch thickness. Mix breadcrumbs and cornmeal (cornmeal adds a nice texture) and press chicken in crumbs, evenly coating both sides.
Line baking dish with aluminum foil and lightly spray with cooking spray. Bake chicken for 30 minutes. Remove from oven and spoon sauce over the meat, using as much or as little as you like. Sprinkle with cheese. Cover with aluminum foil and bake another 10-15 minutes, until cheese melts.
Preheat oven to 450\u00b0F.
Grease a 13 x 8 inch baking dish and place onions on bottom.
Place chicken breast on onions and sprinkle with salt and pepper.
Layer mushrooms and zucchini over the chicken.
Combine garlic, tomatoes, basil and oregano and pour over vegetables.
Cover and bake for 30 miuntes or until juices run clear in chicken.
Remove from oven and sprinkle with Parmesan cheese.
Allow to sit for about 10 minutes before serving.
Saute chicken, garlic and onions in small amount of vegetable oil until onions are clear.
Add pasta and veggies.
Add approximately 3 cups of hot water.
Bring to a boil.
Reduce heat. Cover and simmer about 15 minutes or until pasta is done.
Salt to taste.
Place chicken pieces, cut up potatoes, and baby carrots in large baking dish.
Drizzle with Kraft Zesty Italian Dressing.
Sprinkle with Parmesan cheese.
Bake for 1 hour at 400 degrees Fahrenheit.
Any cream soup can be substituted.
Can also substitute pork for chicken.
Make Self-Saucing Chicken and Vegetables:
Preheat oven
w and cook, swirling the pan frequently, until the caramel is