Cut chicken into nice sized chunks and
t the chicken in a
igh heat in oil, cook chicken until lightly browned on all
Put chicken in a pot big enough
For the chicken:
Loosen the skin from
Heat oven to 350 degrees F.
Saute chicken in butter until lightly browned.
Place chicken in greased 8x8 baking dish.
In skillet, saute mushrooms until lightly browned; add sour cream and soup.
Cook and stir for 1 minute, scraping bits from bottom of pan.
Add garlic salt and paprika.
Pour mixture over chicken.
Bake for 30-35 minutes, until juices run clear.
Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
Combine mushroom soup and cheese in 1-quart glass casserole. Cook with microwave 2 minutes to melt cheese.
Put pieces of toast in bottom of an 8-inch round glass cake dish; save 6 pieces for top.
Add chicken and pour sauce over top.
Garnish with pieces of toast.
Cook 6 to 7 minutes or until chicken is hot.
Recipe yields 6 servings.
Wrap bacon around chicken breast.
Spread dried beef in bottom of casserole dish.
Place chicken on top of beef.\tMix mushroom soup
and
sour
cream.
Pour over chicken and beef. Bake 3 hours in a 275\u00b0 oven.
Serve on rice.
Boil chicken, pull off the bone into pieces.
Mix sour cream and soup.
In a greased casserole dish, layer chicken then soup mixture.
Melt butter and mix with cracker crumbs. Sprinkle on top of casserole.
Bake 30 minutes at 350 degrees F.
Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
In same pan fry bacon until golden. Remove from pan.
Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Season with salt, pepper and paprika. Mix together.
Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
Serve with white rice.
Place cream of chicken soup, tomatoes, salsa, milk and
Mix all ingredients together. Bake at 350\u00b0 for 30 minutes. Sprinkle with grated cheese during the last 15 minutes of baking time.
The meat of a whole, cooked chicken may be used.
A very good recipe.
Heat soups
together and pour over chicken in casserole. Alternate soup and chicken.
Prepare the package of Pepperidge Farm dressing as directed on
package
for
dry
crumbly
recipe. Pour
over chicken mixture and bake in
oven at 350\u00b0 for about 1 1/2 hours or until heated thoroughly.
If
using
large casserole, increase amount of chicken and mushroom soup.
Spray inside of slow cooker with cooking spray.
Combine soup wih dry soup mix in medium bowl; mix well.
Layer chicken breasts and soup mixture in slow cooker.
Sprinkle with bacon.
Cover; cook on low 8 hours.
During last hour of cooking, stir in sour cream.
May serve over noodles.
chill.
Beat out the chicken breasts to an even thickness
Cook rice according to directions.
Saute onions and mushrooms in butter in skillet.
Add chicken and cook until done over medium heat.
Stir in flour, salt and pepper.
Gradually add half and half and broth; cook, stirring constantly, until thickens.
Add pimento, parsley, a few almonds and cooked rice.
Pour in greased casserole dish.
Sprinkle with almonds.
Bake at 400\u00b0 for 25 to 30 minutes.
TES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
MARINATE chicken livers at least 2
Cook chicken in water with celery, onion and salt until chicken is tender.
Remove chicken from bone and line 13 x 9-inch pan with chunks of chicken.
Mix together both soups and milk and pour over chicken.
Next, mix the stuffing with enough chicken broth to moisten, then spread over top of soup and chicken.
Cover with foil and bake at 350\u00b0 for 1 hour.
Serves 8.
Coat chicken breasts in bread crumbs; brown chicken lightly. Remove chicken; put in a 9 x 12-inch baking dish.
Top chicken with 1 slice each of ham and cheese.
To chicken drippings, add butter (melted) and flour; make a roux.
Add chicken broth, heavy cream and wine.
Return to heat, stirring until thick.
Pour over chicken.
Bake for 30 minutes at 350\u00b0.
Can be prepared ahead of time.