400\u00b0F.
Stuff chicken with herbs and orange
Dice chicken and fry in butter; add basil, salt, pepper, garlic powder and meat seasoning while cooking.
As the chicken is cooking, boil water and add noodles and cook until tender; drain water. Then add cheese.
When chicken is ready, add can of tomatoes and sauce. Cook until cheese is melted for noodles.
When finished put chicken and noodles in a large bowl and stir together.
br>Stir in broccoli and chicken.
Top with stuffing mixture
Brown chicken and cut up onion in skillet with cooking spray. Add a dash of Worcestershire sauce, vegetables and ingredients from rice and sauce package.
Add to that mixture the margarine and water according to directions on rice and sauce package.
Cook according to package directions.
Serve hot.
Melt butter in deep skillet.
Add chicken and cook until browned.
Sprinkle chicken with seasonings.
Add water; cover.
Cook on med for 8 minutes.
Add carrots, potatoes and peas.
Bring to a boil.
Reduce heat back to med; cook, covered for another 15 minutes, until vegetables are tender.
Make Self-Saucing Chicken and Vegetables:
Preheat oven
take any time.
Chicken Marinade -- In a small
Saute onion, green pepper and celery in margarine.
Add chicken, soup and chicken and noodles dinner. Turn into casserole dish.
Bake at 325\u00b0 for 25 minutes.
Makes 6 servings.
Combine chicken and 2 tablespoons cheese. Separate crescent dough. Place 2 tablespoons chicken mixture on wide end of each triangle. Roll up starting at shortest side of triangle and roll to opposite point.
5 minutes before serving, cut chicken breasts into bite size pieces
Heat oven to 375\u00b0.
Separate dough into 8 triangles; press each to flatten slightly.
Put about 2 tsp. cheese on shortest side of triangle; top with 1 tsp. barbecue sauce and chicken chunk.
Roll to opposite point, punch edges and seal.
Combine egg and water beating slightly.
Dip edges and sides of crescents in egg mixture; roll in sesame seeds.
Place point side down on greased cookie sheet.
Bake for 12 to 18 minutes.
Serve with additional barbecue sauce.
Garnish as desired.
Cook spaghetti; drain.
Add cheese sauce.
Saute onion and bell pepper in butter.
Add chicken soup, chicken and pimento. Pour into casserole and bake 20 to 25 minutes at 350\u00b0.
Heat oven to 375\u00b0.
Unroll dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan.
Press over bottom and up sides to form crust.
Bake at 375\u00b0 for 8 minutes.
Remove from oven; distribute broccoli and chicken evenly over crust.
Heat oven to 350\u00b0.
In medium bowl, blend cream cheese and 2 tablespoons margarine until smooth.
Add chicken, salt, pepper, milk, chives and pimento.
Mix well.
Preheat oven to 350\u00b0.
In small bowl, combine chicken and 2 tablespoons cheese.
Separate crescent dough into 8 triangles. Place about 2 tablespoons chicken mixture on wide end of each triangle.
Roll up, starting at shortest side of triangle and rolling to opposite point.
o 400\u00b0F.
Place chicken skin and bones, 1/2
o 375\u00b0.
Combine chicken and 2 tablespoons cheese.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Heat oven to 375\u00b0.
Separate 1 can of dough into 2 long rectangles.
Press over bottom and 1/4 inch up sides of ungreased 15 x 10-inch jelly roll pan.
Bake at 375\u00b0 for 6 to 8 minutes, or until light golden brown.
In large bowl, combine chicken, broccoli, cheese, onion, mustard, poultry seasoning, salt and pepper; mix well.
Spoon chicken mixture over partially baked crust.
Mix soups, broth and rice.
Place in 9 x 13-inch baking dish; put chicken pieces on top of rice mixture.
Season with the pepper and Lawry's salt.
Cover and bake for 2 1/2 hours.
Uncover and bake 30 minutes more.
Bake at 350\u00b0 for 3 hours.