a bowl. Many Vietnamese Chicken recipes usually require a short time
but it's easy. Place chicken skin side down on a
Place each piece of chicken between 2 pieces of plastic
egrees F.
Wash the chicken pieces under cold running water
In a bowl combine cream soup, onion soup mix, dried thyme, pepper, and dried tarragon in a large bowl.
Add carrots and onions to the bowl and mix.
Put chicken into slow cooker and pour mixture over the top. Use a rubber scrapper to get it all off the sides and into the slow cooker.
Let mixture and chicken cook for 4-5 hours on HIGH.
Mix cornstarch into chicken broth and stir it into the slow cooker mixture.
Cover back up and cook for 30 minutes.
Serve over rice.
weeks before making the chicken dish.
Place a layer
Combine all these ingredients in a bowl.
Place the chicken fillets in and marinate for 10 minutes In a saucepan heat oil therafter place marinated chicken in with sauce let it cook on medium heat for 30-45mins or until chicken is cooked.
Add water when needed to keep the sauce from burning.
Cut chicken breasts in 2 x 1/
Place chicken in a 13 x 9 baking dish; sprinkle with salt, pepper and garlic powder.
Add Chicken a' la King and mushroom soup over chicken.
Sprinkle pimentos over the sauce.
Cover with sliced onions.
Cover with foil and bake at 325\u00b0 for 1 hour or until chicken is fork tender.
Serve over cooked rice.
In a 9 x 13 x 2-inch baking pan, combine soups, sour cream, broth, onion, mushrooms and seasonings.
Arrange chicken on top of sauce.
Bake uncovered at 350\u00b0 for 1 hour or until chicken is tender.
Serve chicken and sauce over noodles or rice.
Garnish with parsley.
Yield:
6 servings.
Preheat oven to 350 degrees.
In a greased 13 x 9 x 2 inch baking dish, combine soups, sour cream, broth , onion, mushrooms and seasonings.
Arrange chicken on top of sauce.
Bake uncovered for 1 hour or until chicken is tender.
Serve chicken and sauce over noodles or rice.
Garnish with parsley.
In a 13 x 9 x 2-inch baking pan, combine soups, sour cream, wine or broth, onion, mushrooms and seasonings.
Arrange chicken on top of sauce.
Bake chicken and sauce over noodles or rice. Garnish with parsley.
Yields 6 servings.
175 degrees C).
Flatten chicken breasts without breaking through meat
ver medium heat and cook chicken breasts until browned, turning once
If desired, partially cook broccoli; drain.
Place in a greased 9-inch baking dish.
In skillet, brown chicken in oil on both sides.
Season with salt and pepper.
Arrange chicken over broccoli.
In a bowl, combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.
Cover and bake at 375\u00b0 for 40 minutes, or until chicken is tender and juices run clear. Sprinkle with cheese.
Let stand 5 minutes before serving.
In a 13 x 9 x 2-inch baking pan, combine soups, sour cream, wine or broth, onion and seasonings.
Arrange chicken on top of sauce. Bake, uncovered, at 350\u00b0 for 1 hour or until chicken is tender.
Serve chicken and sauce over noodles or rice.
Garnish with parsley.
In a 13 x 9 x 2-inch baking pan, combine soups, sour cream, broth, onion, mushrooms and seasonings.
Arrange chicken on top of sauce.
Bake, uncovered, at 350\u00b0 for 1 hour or until chicken is tender.
Serve chicken and sauce over noodles or rice.
Garnish with parsley.
Serves 6.
Melt the butter in a large skillet. Add chicken and brown on both sides.
Remove chicken.
Add chopped onion, green pepper and mushrooms to skillet.
Saute until tender.
Return chicken to skillet.
Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl.
Pour over chicken.
Cover, reduce heat and simmer 20 minutes.
Remove chicken.
Combine cornstarch and 3 tablespoons water. Add to sauce.
Return to boil for 1 minute. Serve sauce over chicken.
If desired, partially cook asparagus.
Drain.
Place the asparagus in a greased 9-inch square baking dish.
In a skillet over medium heat, brown the chicken in oil on both sides.
Season with salt and pepper.
Arrange chicken over asparagus.
In a bowl, mix soup, mayonnaise, lemon juice and curry powder.
Pour over chicken.
Cover and bake at 375\u00b0 for 40 minutes or until the chicken is tender and juices run clear.
Sprinkle with cheese. Let stand 5 minutes before serving.
Yields 4 servings.
Pour 1/2 cup broth in bowl.
Place flour mixture on plate. Dip each chicken breast in broth, then flour.
Use non-stick cooking spray in fry pan.
Fry in skillet on medium heat until browned on both sides.
Remove chicken from skillet.
Add remaining flour, cook until browned.
Slowly stir in broth until slightly thickened.
Add tomatoes and scallions.
Return chicken to mixture.
Simmer chicken until hot.
Each serving 182 calories.