1 can Cream of Mushroom Soup 1 cup water 3/4 cup uncooked regular rice 1/4 tsp. paprika 1/4 tsp. pepper 4 boneless, skinless chicken breast halves
In a 2 qt. shallow baking dish,, mix soup, water, rice and spices. Place chicken over rice mixture. Sprinkle with additional paprika and pepper. Cover and bake 45 minutes at 375°F. I had to guess on that cooking time-it may be too long. Check the chicken after 30 minutes. Depends on the thickness of the breasts.
6-8 chicken breasts, cooked & diced 1 16oz container sour cream 1 can cream of chicken soup 1 tube Ritz crackers 1 cup butter, melted
After dicing chicken, place in a 9X13°F baking dish. Mix cream of chicken soup & sour cream & pour onto chicken. Crush the crackers...don't powder them...just coarsely crushed is fine. Add the melted butter...you may have to add more crackers or less butter...you don't want it to be runny. Crumble the cracker mixture over the chicken to make a "crust." Bake at 350°F for 45 minutes, or until bubbly.
2 tablespoons soy sauce 1/4 cup toasted sesame seeds 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 pinch ground black pepper 4 skinless, boneless chicken breast halves 2 tablespoons butter, melted
Preheat oven to 400 degrees F.
Place soy sauce in a 13 x 9-inch baking dish.
On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
Bake for approximately 30 to 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
Place the chicken in a Pyrex dish. Rub with the garlic and season with salt , pepper and paprika to taste. Dribble the lemon juice and olive oil over the chicken. Sprinkle with the coriander and let sit in the refrigerator covered for several hours. Bake in the oven up to an hour. 180*C / 370*F.
8 chicken breasts 1 jar or package dried beef slices 8 slices bacon Salt and pepper to taste 1 can Cream of Mushroom soup 1 small carton sour cream
Bone the chicken breasts and roll one slice bacon around each. Place dried beef slices in bottom of Dutch oven and lay bacon-wrapped chicken breasts on top. Salt and pepper to taste. Pour mushroom soup and sour cream over breasts. Bake for approximately 50-65 minutes until chicken is tender.
1 package fresh or frozen chicken breasts 1 box Stove Top stuffing mix 1 can diced tomatoes 1 1/2 cup shredded mozzarella cheese 1/2 to 1 cup zesty Italian salad dressing
Preheat oven to 350 degrees. Thaw frozen chicken breasts. Cut into 2-inch long, 1-inch thick strips. Combine stuffing mix and diced tomatoes together in a bowl. Add 1 cup mozzarella to stuffing mixture. Mix well. Roll a spoonful of stuffing mixture into a ball. Wrap a strip of chicken breast around the stuffing ball. Spray a 9 X 11 baking pan with cooking spray and place wrapped end down in the baking pan. Continue wrapping the chicken breast around the stuffing mixture until the pan is full. Drizzle the chicken in the pan with the Italian dressing. Cover and bake for 30 minutes. Remove from oven, uncover and sprinkle 1/2 cup mozzarella cheese on top of chicken. Bake additional 5 minutes, uncovered or until cheese is melted.
4 skinless, boneless chicken breast halves 1 Tbsp. vegetable oil 1 can (10 3/4 oz) Cambell' s Condensed Cream of Mushroom with Roasted garlic soup 1/2 cup milk
In skillet brown chicken in hot oil 10 min. Remove chicken from skillet and set aside. In same skillet, combine soup and milk. Bring to a boi and add browned chicken. Cover and cook over low heat 5 min. or until chicken is done.
CREAMY CHICKEN BAKE 6 boneless chicken breasts 1 teaspoon seasoning salt 3 tablespoons olive oil 16 ounce container sour cream 1 can condensed cream of chicken soup 1 ounce package dry onion soup mix Preheat oven to 350. Sprinkle chicken breasts with seasoning salt then brown chicken in olive oil in large skillet until golden brown on both sides. Place chicken in baking dish. In medium bowl combine sour cream, chicken soup and dry onion soup mix and pour over chicken and bake for 30 minutes. Let cool and serve.
1 fryer, cut up 2 tbsp. water 1/4 c. margarine 1 egg, beaten 1 c. instant potato flakes
Melt margarine in shallow baking dish. Mix egg and water, dip chickenin egg mixture and roll in potato flakes. Place chicken in baking dish with melted margarine. Bake at 400 degrees for 30 minutes. Turn chicken and bake 30 minutes more.
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