recipes

Preheat Oven:

• Preheat your oven to 350°F (175°C).

Prepare Dishes:

• Lightly grease two 2-quart shallow baking dishes.

Prepare Sauce:

• In a bowl, whisk together the undiluted cream of mushroom soup, cream of celery soup, mayonnaise or milk, and lemon juice until well blended.

Assemble Casserole:

• Divide the broccoli evenly between the two baking dishes, placing half of the broccoli in each dish.
• Top the broccoli with half of the cooked chicken in each baking dish.
• Pour the soup mixture over each baking dish, spreading it evenly to cover the chicken and broccoli.
• Sprinkle shredded Cheddar cheese over each baking dish.

Bake:

• Bake in the preheated oven for 25-30 minutes, or until lightly browned and bubbly.
• Scatter French fried onions over the tops of the casseroles and bake for an additional 5-7 minutes, until the onions are golden brown and crispy.

Serve:

• Serve hot.

• Preheat the oven to 300°F (150°C).
• Wrap each half chicken breast with a slice of bacon and secure it with a toothpick.
• Layer the dried chipped beef on the bottom of an open baking pan.
• Place the bacon-wrapped chicken breasts on top of the chipped beef.
• In a bowl, mix together the sour cream and cream of mushroom soup until well combined.
• Pour the soup and sour cream mixture over the chicken breasts, ensuring they are fully covered.
• Cover the baking pan with foil and bake in the preheated oven for 1 hour.
• After 1 hour, reduce the oven temperature to 250°F (120°C) and continue baking for an additional 2 hours, basting the chicken breasts halfway through.
• Remove the foil for the last 30 minutes of cooking to allow the bacon to crisp up.
• Remove the toothpicks from the chicken breasts before serving.
• Optionally, add a splash of vermouth or sherry for added flavor.

• Preheat the oven to 350°F (175°C).
• In a bowl, mix together the cream of mushroom soup, dry onion soup mix, and water until well combined.
• Spread the uncooked rice evenly on the bottom of a casserole dish.
• Place the chicken breasts on top of the rice in the casserole dish.
• Pour the soup mixture over the chicken and rice, ensuring everything is evenly coated.
• Cover the casserole dish with aluminum foil.
• Bake in the preheated oven for 2 hours, or until the chicken is cooked through and the rice is tender.
• Remove from the oven and let it rest for a few minutes before serving.

• In a mixing bowl, combine flour, salt, pepper, and dried tarragon leaves.
• Dredge each chicken breast in the flour mixture, shaking off any excess.
• In a large skillet, melt butter over medium heat.
• Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side.
• Carefully add the apricot brandy to the skillet and ignite with a long match or lighter to flambe the chicken.
• Allow the flames to die down naturally.
• Once the flames have subsided, add the chicken broth to the skillet.
• Cover and simmer for 10 minutes or until the chicken is cooked through.
• Remove the chicken from the skillet and keep warm.
• Stir the sour cream into the skillet, warming it through and incorporating it into the sauce.
• Serve the chicken breasts topped with the brandied sauce.

• In a mixing bowl, combine the Russian dressing, dry Lipton onion soup mix, and apricot preserves.
• Mix until well combined.
• Place the chicken parts in a shallow dish or resealable plastic bag.
• Pour the marinade over the chicken, ensuring it is evenly coated.
• Cover the dish or seal the bag, and marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
• After marinating, preheat your oven to 350°F (175°C) or prepare your grill for cooking.
• Remove the chicken from the marinade and discard the excess marinade.
• Bake the chicken in the preheated oven or grill it until cooked through, about 25-30 minutes for chicken pieces, or until the internal temperature reaches 165°F (75°C).
• Serve hot and enjoy your tangy apricot chicken!

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the cubed chicken, sliced celery, frozen green peas, slivered almonds, diced green pepper, grated onion, diced pimento, lemon juice, salt, and mayonnaise.
• Mix until well combined.
• Transfer the mixture into a buttered 2-quart casserole dish.
• Sprinkle the grated American cheese evenly over the top of the mixture.
• Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.
• Serve hot and enjoy your cheesy chicken and vegetable casserole!

• Preheat your oven to 400°F (200°C).
• In a large mixing bowl, combine the cream of chicken soup, cooked chicken, mayonnaise, lemon juice, celery, onion, pimento, chopped nuts, and chopped hard-boiled eggs.
• Mix until well combined.
• Transfer the mixture into a greased baking dish.
• Top the mixture evenly with the crushed potato chips.
• Bake in the preheated oven for 20 minutes or until bubbly and the potato chips are golden brown.
• Remove from the oven and let it cool for a few minutes before serving.
• Serve hot and enjoy your creamy chicken salad bake!

• Slice the chicken breasts into serving-size pieces.
• Place the chicken pieces in a shallow dish and cover them with the beaten eggs.
• Let the chicken marinate in the eggs for 1 hour in the refrigerator.
• After marination, remove the chicken from the refrigerator.
• In a frying pan, sauté the sliced mushrooms until tender.
• Set aside.
• Roll each chicken piece in Italian breadcrumbs until well coated.
• In a large frying pan, melt the margarine over medium heat.
• Fry the breaded chicken pieces in the melted margarine until golden brown, about 10 minutes.
• Preheat your oven to 325°F (160°C).
• Transfer the fried chicken pieces to a 9 x 13 inch baking dish.
• Arrange the sautéed mushrooms on top of the chicken in the baking dish.
• Bake in the preheated oven for 10 to 15 minutes.
• Remove the baking dish from the oven and place slices of Mozzarella cheese on top of the chicken and mushrooms.
• Return the baking dish to the oven and bake for an additional few minutes, until the cheese is melted and bubbly.
• Serve hot and enjoy your Mozzarella Mushroom Chicken Bake!