ll marinade ingredients together, except chicken, to a food processor and
killet with lid.
Add chicken breasts. Return broth to a
In medium-sized saucepan, boil chicken broth, 1/2 cup of
move excess fat from chicken cavity. Rinse the chicken inside and out.
Mix all ingredients except almonds and cornflakes.
Spread in 8 x 8-inch pan.
Top with almonds and cornflakes.
Bake at 375\u00b0 for 25 minutes.
(Double recipe for 9 x 13-inch pan.)
Melt butter; blend in flour. Gradually add broth. Cook and stir till thick. Add chicken, vegtables, and salt; heat to boiling. Pour into 1 1/2 quart casserole.
Make Biscut Snippets: With scissors, snip refrigerated biscuts into quarters; arrange in ring, rounded side down, atop HOT chicken.
Bake casserole at 425 degrees 8 to 10 minutes or until biscuts are done.
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
Heat oven to 400 degrees. In a large bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic powder and pepper.
Add chicken and turn to coat. Let stand for 10 minutes.
Pour chicken and marinade into a large baking pan.
Bake at 400 degrees for one hour or until chicken is nicely browned and juices run clear.
For this recipe, boneless chicken breasts can also be substituted. Cut the baking time to 30-35 minutes.
pray oil over an oblong casserole dish and pour mixture evenly
In a blender, place 2 cups of raspberries, the corn syrup and the lemon juice; cover and blend on high until smooth.
In a small saucepan, stir together the cornstarch, salt and pepper. Gradually stir in the raspberry mixture until smooth.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish.
Spoon sauce over chicken.
Bake at 400\u00b0 for 25 to 35 minutes or until chicken is tender.
Yields 4 to 6 servings.
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
Combine soups in a 2-quart casserole dish.
Stir in meat. Sprinkle with croutons.
Bake for 30 minutes at 350\u00b0.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Preheat oven to 350\u00b0.
Mix together in 2 1/2-quart casserole: chicken and onion.
Blend soup and broth and add to chicken and onion.
Sprinkle with cheese and potato chips.
Bake, uncovered, at 350\u00b0.
Cut chicken into serving pieces and place in a casserole large enough to hold chicken comfortably.
Combine the sour cream, mushroom soup and onion soup mix.
Spread the soup mixture over the chicken.
Cover with chow mein noodles and bake for 1 1/2 hours at 325\u00b0.
ven to 425F degrees. Cut chicken wings in half at joint
Lightly grease or use Pam on casserole dish.
Layer corn/flour tortilla, enchilada sauce, cheese, onions and chicken and sauce. Layer until dish is filled.
Bake at 350\u00b0 for 40 to 45 minutes to 1 hour.
Garnish with shredded lettuce, diced tomatoes and sour cream.
Serves 4 to 6.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Mix in order given.
Pour into 3-quart, ungreased casserole. Refrigerate overnight.
Bake 1 hour at 350\u00b0.
Let stand a few minutes before serving.