recipes

Preheat the oven to 350°F (175°C).

Cook the chicken breasts until fully done.

Once cooked, cut them into bite-sized pieces and place them in a casserole dish.

Prepare the stuffing according to the package directions.

In a mixing bowl, combine the cream of chicken soup, white wine, and water.

Mix well.

Pour the soup mixture over the chicken in the casserole dish.

Stir to combine.

Spread the prepared stuffing evenly over the top of the chicken and sauce mixture.

Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the top is golden brown.

Allow to cool slightly before serving.

This dish freezes well and can be prepared ahead without baking.

If freezing, bake after thawing and prior to serving.

In a large skillet, heat oil and butter over medium heat.

Add onions and cook, stirring frequently, until golden brown, about 5 minutes.

Season chicken breasts with salt and pepper.

Add them to the skillet and cook for 4 minutes on each side, or until golden brown on the outside and cooked through on the inside.

Remove chicken from the skillet with a slotted spatula and transfer to a platter.

Cover to keep warm.

Add minced garlic to the skillet and cook over low heat for 2 minutes, or until the garlic just releases its fragrance.

Pour in the tawny port and boil for 1 minute, or until reduced to 1/2 cup.

Stir in the heavy cream and boil for an additional 30 seconds, or until the sauce is lightly thickened.

To serve, cut each chicken breast on the diagonal into 1-inch slices.

Pour the sauce over the chicken and garnish with chopped parsley.

Preheat the oven to 325°F (160°C).

Grease a 9″x12″ baking pan.

Spread the uncooked rice evenly on the bottom of the baking pan.

In a mixing bowl, combine the mushroom soup, onion soup, and water.

Mix slightly.

Pour the soup mixture over the rice in the baking pan.

Place the chicken pieces on top of the soup and rice mixture.

If desired, the chicken can be cut into smaller pieces and stirred into the mixture.

Season with salt and pepper to taste.

Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through and the rice is tender.

If using larger chicken pieces, turn them over when they are browned on one side during baking.

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine all the ingredients: cooked chicken, cooked rice, cream of celery soup, chopped onion, drained green beans, mayonnaise, water chestnuts, and sliced pimientos (if using).

Mix well until everything is evenly incorporated.

Pour the mixture into a 2 1/2 or 3 quart casserole dish, spreading it out evenly.

Bake in the preheated oven for 25 to 30 minutes, or until the casserole is heated through and bubbly.

Preheat the oven to 375°F (190°C).

Spray a 9″x9″ baking dish with cooking spray.

In a small saucepan, heat the margarine over medium heat until melted and bubbly.

Add the flour, Worcestershire sauce, powdered mustard, and curry powder to the melted margarine, stirring until the mixture is smooth.

Pour the sauce into the prepared baking dish.

Arrange the chicken thighs in a single layer over the sauce.

Bake in the preheated oven for about 40-45 minutes, or until the chicken is browned and cooked through.

Baste the chicken with the sauce every 20 minutes during baking.

Preheat the oven to 400°F (200°C).

Grease a 2-quart casserole dish.

In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth.

Mix well.

Spread the chicken and vegetable mixture evenly in the greased casserole dish.

In a separate bowl, mix together the self-rising flour, melted margarine, and milk to form the topping mixture.

Pour the topping mixture over the chicken and vegetable mixture in the casserole dish, spreading it out evenly.

Bake in the preheated oven for 1 hour, or until the topping is golden brown and the filling is bubbly.

Let cool for a few minutes before serving.

Preheat the oven to 350°F (175°C).

Grease a baking dish.

In a shallow bowl or plate, mix together the crushed Ritz crackers and grated Parmesan cheese.

Dip each chicken breast into the melted margarine or butter, then coat thoroughly with the crumb mixture, pressing gently to adhere.

Roll each chicken breast from the wide end to the narrow end, creating a rolled shape.

Place the rolled chicken breasts seam side down in the greased baking dish.

Bake in the preheated oven for 30 minutes, covered with foil.

After 30 minutes, remove the foil and continue baking for an additional 30 minutes, or until the chicken is cooked through and the crust is golden brown.

Serve hot.

Preheat the oven to 350°F (175°C).

Grease a baking dish.

Spread the cooked and chopped chicken pieces evenly in the bottom of the greased baking dish.

Sprinkle the dry Stove Top stuffing mix over the chicken to cover it completely.

In a mixing bowl, combine the chicken broth, condensed celery soup, and the seasoning packet from the Stove Top stuffing mix.

Mix well.

Pour the soup mixture evenly over the chicken and stuffing in the baking dish.

Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the top is golden brown.

Serve hot.

Preheat the oven to 350°F (175°C).

Grease a baking dish.

In a large mixing bowl, combine the cooked, chopped chicken, cooked wild rice, chopped onion, mayonnaise, cooked French green beans or broccoli, condensed celery soup, water chestnuts (if using), and chopped pimiento (if using).

Mix well to combine all ingredients.

Transfer the mixture to the greased baking dish, spreading it out evenly.

Bake in the preheated oven for 45 minutes to 1 hour, or until the casserole is heated through and bubbly.

Serve hot.