recipes

Preheat Oven:

• Preheat the oven to 275°F (135°C).
• Grease a flat 8×12-inch baking dish.

Prepare Ingredients:

• If using bacon, wrap each chicken breast with a slice of bacon.
• Otherwise, proceed with the boneless, skinless chicken breasts.

Layer Chipped Beef:

• Cover the bottom of the greased baking dish with the chipped beef.

Arrange Chicken:

• Place the chicken breasts on top of the layer of chipped beef in the baking dish.
• Prepare Sauce: In a mixing bowl, combine the condensed cream of chicken soup and sour cream.
• Mix until well combined.

Pour Sauce Over Chicken:

• Pour the soup and sour cream mixture evenly over the chicken breasts in the baking dish.

Bake:

• Place the baking dish in the preheated oven, uncovered, and bake for 3 hours.

Serve:

• Once cooked, remove the baking dish from the oven.
• Serve the Sunday dinner chicken hot, accompanied by your favorite side dishes such as vegetables and salad.

Prepare Chicken:

• If using whole chicken breasts, trim any excess fat.
• If necessary, cut the chicken breasts into smaller pieces for even cooking.

Melt Butter:

• In a large skillet, melt the butter over medium heat.
• Stir in the curry powder and minced garlic.

Brown Chicken:

• Add the chicken pieces to the skillet and brown them on all sides.
• Once browned, remove the chicken from the skillet and set aside.

Prepare Sauce:

• In the same skillet with the drippings, stir together the condensed French onion soup and flour until well combined.
• Add Remaining Ingredients: Gradually stir in the water, ketchup, honey, and Worcestershire sauce, ensuring all ingredients are well incorporated.

Cook Chicken:

• Return the browned chicken to the skillet, ensuring it is submerged in the sauce.
• Cover the skillet and cook over low heat for about 1 hour, or until the chicken is cooked through and tender.

Serve:

• Serve the skillet barbecue chicken hot, accompanied by rice or noodles.

Preheat Oven:

• Preheat the oven to 325°F (165°C).

Prepare Rice Mixture:

• In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, and cream of celery soup.
• Rinse out both cans with a little water and add to the mixture.
• Stir until well combined.

Assemble Casserole:

• Spread the rice mixture evenly in the bottom of a large casserole dish.
• Arrange the chicken pieces on top of the rice mixture.

Season:

• Sprinkle the dry onion soup mix evenly over the chicken and rice mixture.

Seal and Bake:

• Completely seal the casserole dish with tin foil, ensuring no steam can escape during baking.
• Bake in the preheated oven for 1 hour.
• Do not peek or uncover until done.

Check for Doneness:

• After 1 hour, carefully remove the casserole from the oven.
• Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) and that the rice is fully cooked.

Serve:

• Once done, remove the tin foil and serve the chicken and rice casserole hot.

Preheat Oven:

• Preheat the oven to 350°F (175°C).

Prepare Sauce:

• In a medium saucepan, melt 1 tablespoon of margarine.
• Add 3 tablespoons of flour and stir over medium heat for 1 minute, being careful not to brown the flour.
• Gradually add the chicken stock and skim milk, whisking constantly until the mixture comes to a boil.
• Continue to cook for 1 minute more, then set aside.

Cook Chicken:

• In a large skillet, melt the remaining tablespoon of margarine along with canola oil over medium heat.
• Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
• Remove the chicken from the skillet and place in a baking dish coated with non-stick vegetable spray.

Cook Mushrooms:

• In the same skillet, cook the sliced mushrooms for 5 minutes.

Prepare Sauce:

• Stir in the remaining tablespoon of flour, the white wine, and water into the skillet with the mushrooms.
• Simmer, stirring, until the sauce thickens, about 10 minutes.
• Stir in the 2% milk, salt, tarragon, garlic powder, and black pepper.

Bake:

• Pour the sauce over the chicken in the baking dish.
• Bake, uncovered, until the chicken is hot and cooked through, about 45 minutes.

Garnish and Serve:

• Sprinkle the cooked dish with chopped green onions and parsley.
• Bake for an additional 5 minutes.

Serve:

• Serve the chicken in white wine mushroom sauce hot, accompanied by your choice of side dishes.

Prepare Chicken Cutlets:

• Place each chicken breast half between two pieces of plastic wrap or waxed paper.
• Gently pound the chicken with a rolling pin or meat mallet until about 1/4 inch thick.
• Repeat with the remaining chicken pieces to make 4 cutlets.
• Coat the chicken cutlets with flour.

Prepare Breading Mixture:

• In a shallow dish, combine the bread crumbs, dried oregano, and salt.
• In another shallow dish, whisk together the beaten egg and water.
• Dip each chicken cutlet in the egg mixture, then coat with the bread crumb mixture.

Prepare Sauce:

• In a small saucepan, combine the tomato sauce, dried basil, and garlic powder.
• Cook over low heat until thoroughly heated, stirring occasionally.

Cook Chicken:

• Heat the olive oil in a large skillet over medium-high heat until it ripples.
• Add the breaded chicken cutlets to the skillet and cook until crisp and golden brown on one side, about 6 to 8 minutes.
• Flip the cutlets and cook on the other side for about 2 minutes, or until the chicken is no longer pink.

Melt Cheese:

• Top each chicken cutlet with a slice of Mozzarella cheese.
• Cover the skillet and cook for about 1 minute, or until the cheese is melted.

Serve:

• Place each chicken cutlet on a serving plate.
• Serve with the heated tomato sauce and sprinkle with grated Parmesan cheese.

Prepare Sauce:

• In a small bowl, mix together the corn syrup, soy sauce, water, cornstarch, ground ginger, garlic powder, and sherry (if using).
• Set aside.
• Stir-Fry Chicken and Vegetables: Heat the oil in a large skillet or wok over medium-high heat.
• Add the chicken pieces and stir-fry for about 3 minutes, or until they are no longer pink and are lightly browned.
• Stir occasionally to ensure even cooking.

Add Vegetables: S

• tir in the tomatoes, green bell pepper, and mushrooms (if using).
• Continue to stir-fry for another 2-3 minutes, or until the vegetables are slightly softened.

Add Sauce:

• Pour the prepared sauce into the skillet with the chicken and vegetables.
• Mix well to combine.

Bring to Boil:

• Increase the heat to high and bring the mixture to a boil, stirring constantly.

Thicken Sauce:

• Once the sauce comes to a boil, reduce the heat to medium-low and continue to cook, stirring constantly, for about 1 minute or until the sauce has thickened.

Serve:

• Serve the Chinese-style chicken stir-fry hot over cooked rice.

• Prepare Teriyaki Sauce: In a saucepan, combine the soy sauce, white wine (if using), brown sugar, garlic powder, and monosodium glutamate (if using).
• Stir well until the sugar is dissolved.
• Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for a few minutes.
• Prepare Chicken: Cut the chicken thighs into serving pieces.
• Cook Chicken in Teriyaki Sauce: Place the chicken pieces into the boiling teriyaki sauce.
• Let them cook for about 15 minutes, ensuring they are fully submerged in the sauce.
• Broil or Bake Chicken: Preheat the broiler or oven.
• Remove the chicken pieces from the teriyaki sauce and place them on a broiler pan or baking sheet lined with aluminum foil.
• Broil or bake the chicken until they are browned and cooked through, about 10-15 minutes, depending on your cooking method.
• Finish with Sauce: Optionally, dip the cooked chicken pieces back into the teriyaki sauce, then broil or bake for an additional 2-3 minutes to caramelize the sauce.

• Preheat the oven to 400°F (200°C).
• Grease a baking sheet or line it with parchment paper.
• Season the chicken thighs with salt and pepper on both sides.
• In a small bowl, combine the Dijon mustard and olive oil.
• In another bowl, mix together the cornbread crumbs and chopped fresh herbs (sage, thyme, and rosemary).
• Brush each chicken thigh with the mustard and oil mixture, coating them evenly.
• Dip each chicken thigh into the cornbread crumb and herb mixture, pressing down gently to adhere the crumbs.
• Place the coated chicken thighs on the prepared baking sheet.
• Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
• Once the chicken is cooked, switch the oven to broil.
• Broil the chicken thighs for 2-3 minutes on each side, or until the cornbread crust is golden brown and crispy.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a roasting pan with butter.
• Pour the dry herb rice mix into the buttered roasting pan, spreading it evenly.
• Arrange the chicken parts on top of the rice in the roasting pan.
• Sprinkle the onion soup mix evenly over the chicken.
• In a mixing bowl, combine the cream of celery soup with 2 soup cans of water.
• Stir until well mixed.
• Pour the soup mixture over the chicken and rice in the roasting pan, ensuring everything is evenly coated.
• Cover the roasting pan with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
• After 1 hour and 30 minutes, remove the foil and continue baking for another 30 minutes or until the chicken is cooked through and the rice is tender.
• During the last 30 minutes of baking, pour the melted butter over the chicken for added flavor and moisture.
• Once done, remove from the oven and let it rest for a few minutes before serving.