Tablespoon Olive Oil. Add chicken; cook 2 minutes per side
To prepare chicken, pour lime juice and tequila
Spray 9 x 13-inch pan with Pam.
Sprinkle onion soup over bottom of pan.
Add rice.
Lay chicken over top of rice.
Dilute chicken soup with water and pour over chicken.
Cover with foil. Bake at 350\u00b0 for 1 1/2 hours.
Uncover and bake 30 minutes to brown chicken.
The recipe may be altered by adding more rice and soup if desired.
In addition, mushroom soup may be used.
Pour some soup directly on the rice or it will not cook.
Pat the chicken dry with paper towels
avity of chicken and reserve for another recipe.
Rinse chicken with cold
PAPAYA CHICKEN MARINADE:
In a bowl,
Wash chicken thoroughly; place in shallow baking pan. Sprinkle with garlic salt, then grated cheese, with paprika on top.
Bake, uncovered, in a 325\u00b0 oven for 45 minutes to an hour, depending on how fast your oven heats.
Not only is this easy, but it tastes good!
When family members visit, they always request my \"special\" chicken.
The pan drippings make a great gravy!
(This is the first time I've ever shared the recipe.)
ith 1Tbsp oil, to the bowl with the chicken and ginger-garlic
Beat eggs well and dip chicken in them, then dip chicken in bread crumbs.
Fry in oil and brown on both sides.
Drain on paper towel.
Put the chicken in a casserole dish.
Dissolve bouillon in a cup of hot water and add reserved mushroom liquid; stir well. Pour over the layered chicken and add the mushrooms.
Bake at 350\u00b0 for 40 to 45 minutes.
At end of baking time, remove from oven and add enough slices of cheese to cover chicken.
Return to oven and bake until cheese melts.
Brown the chicken in butter. Then brown mushrooms if using fresh ones. Place chicken in a large casserole. Mix the soups (undiluted) and pour over chicken. Place mushrooms on top. Refrigerate. When ready to bake, add wine, cover the casserole, and bake at 350\u00b0 for 1 1/2 hours. Makes 12 servings.
blue cheese dressing. Coat chicken with dressing, squeeze out excess
Boil chicken 1 hour.
Cut cooled chicken into cubes and line a 9 x 13-inch baking dish with the chicken.
Add the soup, milk, salt and pepper to the chicken, then add the dressing.
Cover with foil and bake for 30 minutes at 350\u00b0.
Remove foil and bake 10 minutes or until brown.
Cook until tender in salted water 6 to 8 chicken breast halves or 1 whole chicken.
Cool in broth, the strip meat off bones. Layer chicken in a 2-quart shallow ovenproof dish.
Combine sour cream, cream of celery soup and cream of chicken soup.
Spread mixture evenly over chicken.
Sprinkle 1 package herb dresing mix (enough for 5 to 7 pound turkey) over mixture.
Drizzle 1/2 cup margarine and 1 cup chicken stock over all.
Bake, covered, for 1 hour at 350\u00b0.
Serves 8 to 10.
Saute bell pepper and onion in margarine.
Cook broccoli and melt cheese over it.
Bake chicken breasts.
Season with lemon pepper, salt and poultry seasoning.
Cut into small pieces after cooked.
Cook rice.
Combine all in a large casserole dish.
Mix chicken soup and celery or mushroom soup.
Add enough water to be smooth.
Stir this into the casserole.
Bake at 350\u00b0 until top turns golden.
Top with Cheddar cheese, if desired.
Dip chicken in egg, then bread crumbs and brown.
Place in baking dish.
Add lemon juice, wine, broth and oregano to pan used to brown chicken.
Simmer, loosening bits stuck to pan, for 5 minutes.
Pour over chicken.
Bake at 350\u00b0 for 45 minutes.
(Can be assembled early in the day and then baked immediately prior to serving.)
Serves 6 to 8.
Brown chicken in butter, then brown the mushrooms.
Place chicken in large casserole. Mix the soups and pour over chicken. Place mushrooms on top.
Refrigerate. When ready to bake, cover the casserole and bake at 350\u00b0 for 1 1/2 hours.
Prepare the stuffing according to directions.
Cook the chicken breasts and chop.
Add the soup and sour cream; heat.
Spread half the dressing in bottom of a 9 x 12-inch pan.
Spoon chicken mixture on top.
Use remainder of dressing to spread to cover chicken. Bake at 350\u00b0 for 45 minutes to 1 hour.
Spread chipped beef in bottom of flat, greased casserole dish. Wrap each chicken breast with a piece of bacon.
Arrange chicken breast on chipped beef.
Mix soup and sour cream and pour over all. Refrigerate.
When ready, bake at 300\u00b0 for 2 to 3 hours, uncovered. Can increase chicken breasts to 8 and bacon strips to 8 and bake at 275\u00b0 for three hours.
.
Set oven rack to lowest position.
Grease a
Bake chicken breasts until done.
Set aside to cool.
Mix cream of chicken soup and the sour cream.
Be sure to blend well. Tear chicken into bite-size pieces and place in an oblong pan. Pour soup mixture over it.
Sprinkle several poppy seed over this and top with croutons.
The ones with sage provide a flavor of dressing.
Bake at 400\u00b0 until heated through.