recipes

Preheat the oven to 350°F (175°C).

Grease a 2-quart casserole dish.

In a large mixing bowl, stir together the spaghetti sauce, cooked ziti, cubed chicken or turkey, and 1/2 cup of the shredded Mozzarella cheese until well combined.

Pour the mixture into the greased casserole dish, spreading it out evenly.

Sprinkle the remaining shredded Mozzarella cheese and grated Parmesan cheese over the top.

Bake in the preheated oven for 30 minutes, or until hot and bubbling.

Serve hot.

Preheat the oven to 350°F (175°C).

Grease a 9 x 13 inch baking dish.

In a mixing bowl, combine the wild rice mix, cream of mushroom soup, cream of celery soup, water, parsley, and curry powder.

Mix well.

Pour the mixture into the greased baking dish.

Lay the chicken breasts on top of the rice mixture in the baking dish.

Sprinkle the Lipton onion soup mix evenly over the chicken.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 2 1/2 hours.

Do not peek until the 2 1/2 hours are done.

After baking, let the dish stand for 15-30 minutes before serving to allow the flavors to meld.

Preheat the oven to 350°F (175°C).

Grease an oblong baking dish.

In a mixing bowl, combine the yellow rice mix and softened margarine or butter.

Spread this mixture evenly on the bottom of the greased baking dish.

Pour the boiling water over the rice mixture in the baking dish.

Arrange the chicken pieces on top of the rice mixture.

Add minced or diced onions over the chicken if desired.

Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.

After 1 hour, remove the foil and sprinkle paprika over the chicken if desired.

Return the uncovered dish to the oven and bake for an additional 20 minutes, or until the chicken is cooked through and the rice is tender.

Serve hot.

Pat the chicken breasts dry with paper towels.

Sprinkle Old Bay seasoning generously on both sides of each chicken breast.

Heat olive oil in a fry pan over medium heat.

Once the oil is hot, add the seasoned chicken breasts to the pan.

Sauté the chicken, turning often, until cooked through, about 5-10 minutes depending on thickness.

Ensure the internal temperature of the chicken reaches 165°F (75°C).

Serve hot.

Preheat the oven to 450°F (230°C).

Pour the olive oil into the 13 x 9 inch baking pan.

Add the smashed garlic cloves to the oil.

Bake the garlic cloves in the preheated oven until they start to pop and become fragrant, about 5-7 minutes.

Remove the pan from the oven and lower the temperature to 400°F (200°C).

Add the sliced potatoes and chicken pieces to the pan, ensuring they are coated with the garlic-infused olive oil.

Bake in the oven at 400°F (200°C) for 45 minutes, or until the chicken is cooked through and the potatoes are tender, turning the chicken pieces after 30 minutes for even cooking.

Season the chicken and potatoes to taste with salt and pepper before serving.

Using the palm of your hand, flatten each chicken breast to an even thickness.

In a shallow bowl, place the beaten egg.

In another shallow bowl, place the seasoned breadcrumbs.

Dip each chicken breast into the beaten egg, then coat with the breadcrumbs.

In a skillet over medium heat, melt the margarine or butter.

Once hot, add the breaded chicken breasts and brown on both sides, about 3-4 minutes per side.

Pour the Prego spaghetti sauce over the chicken in the skillet.

Reduce the heat to low, cover, and simmer for 10 minutes.

After 10 minutes, sprinkle the shredded Mozzarella cheese, grated Parmesan cheese, and chopped fresh parsley over the chicken.

Cover again and simmer for an additional 5 minutes, or until the cheese is melted and bubbly.

Serve hot, optionally with cooked pasta or a side salad.

In a large skillet, melt 1 tablespoon of margarine over medium heat.

Add the chicken breast halves to the skillet and cook until browned and cooked through, about 6-7 minutes per side.

Remove the chicken from the skillet and set aside.

In the same skillet, melt the remaining tablespoon of margarine.

Add the broccoli, carrots, and mushrooms to the skillet.

Cook, stirring occasionally, until the vegetables are tender, about 5-6 minutes.

Stir in the cream of broccoli soup, milk, and pepper.

Cook, stirring occasionally, until the mixture is heated through and slightly thickened, about 2-3 minutes.

Return the chicken breast halves to the skillet and spoon the vegetable sauce over them.

Cook for an additional 2-3 minutes, until everything is heated through.

Serve hot.

Season the chicken breasts with salt and pepper on both sides.

In a skillet, melt the margarine over medium heat.

Add the chicken breasts to the skillet and brown on both sides, about 4-5 minutes per side.

Once the chicken is browned, add the pineapple chunks with their juice and the brown sugar to the skillet.

Continue cooking, stirring occasionally, until the liquid thickens and forms a sauce, about 10-15 minutes.

Once the sauce has thickened, remove the chicken from the skillet and place on a serving dish.

Spoon the pineapple sauce over the chicken.

Garnish with thinly sliced scallions.

Preheat the broiler and line a baking sheet with aluminum foil for easy cleanup.

In a mixing bowl, combine the ginger, soy sauce, sherry, chopped onion, and honey.

Mix well to form the marinade.

Place the chicken breasts on the prepared baking sheet.

Pour half of the marinade over one side of the chicken breasts.

Broil the chicken for about 5 minutes.

Turn the chicken breasts over and pour the remaining marinade over the other side.

Broil for an additional 3-5 minutes, or until the chicken is cooked through and has a nice glaze.

Serve hot.

Preheat the oven to 325°F (165°C).

Butter a 9 x 13 inch baking dish.

In a mixing bowl, combine 3/4 of the bag of herb dressing, shredded chicken, chicken noodle soup, cream of chicken soup, and beaten eggs.

Mix well.

Pour the mixture into the prepared baking dish.

Drizzle the melted butter over the top of the casserole.

Sprinkle the remaining herb dressing evenly over the top.

Bake in the preheated oven for about 40 minutes, or until the casserole is set and the top is golden brown.

Serve hot.