recipes

Preheat the oven to 325°F (160°C).

Grease a 13 x 9-inch baking pan.

In a large mixing bowl, combine the rice, cream of chicken soup, Lipton cup soup cream of chicken, and water.

Mix well.

Pour the mixture into the greased baking pan and spread it out evenly.

Arrange the chicken pieces on top of the rice mixture.

Cover the baking pan with aluminum foil.

Bake in the preheated oven for 90 minutes.

After 90 minutes, remove the foil and continue baking for an additional 15 to 20 minutes, or until the chicken is browned and cooked through.

Optionally, this dish can be made the day before, refrigerated, and then baked before serving.

Season the flour with salt and pepper.

Coat each chicken breast half with the seasoned flour.

In a pan, melt the margarine over medium heat.

Place the coated chicken breast halves in the pan and sauté each side until lightly browned.

Pour the orange juice into the pan and cover with a lid.

Reduce the heat to low and cook for about 15 to 20 minutes more, or until the chicken is cooked through and tender.

Serve the orange glazed chicken breasts over rice, if desired, with the sauce.

Preheat the oven to 325°F (160°C).

Wrap each chicken breast in a slice of ham.

In a bowl, mix together the sour cream, cream of chicken soup, cream of celery soup, cream of mushroom soup, and sherry cooking wine (if using).

Place the wrapped chicken breasts in a baking dish.

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

Cover the baking dish with foil and bake in the preheated oven for about 2 hours, or until the chicken is cooked through and tender.

Serve the creamy chicken and ham bake hot.

Heat peanut oil in a large skillet or wok over high heat.

Add the sliced chicken breast to the skillet and stir-fry for about 3 minutes until it starts to brown.

Add the sliced onion, carrots, mushrooms, and minced garlic to the skillet.

Continue to stir-fry over high heat for about 10 minutes until the vegetables are tender-crisp and the chicken is cooked through.

Lower the heat to medium and continue cooking for another 5 minutes until the chicken is fully cooked and the vegetables are tender.

Toss the cooked chicken and vegetables with low-sodium soy sauce until well combined.

Serve the Asian-inspired chicken stir-fry hot.

In a skillet, melt the margarine over medium heat.

Add the chopped onion and green pepper to the skillet.

Cook until they are tender.

Stir in the cream of chicken soup and milk until well combined.

Add the cooked, cubed chicken or turkey, diced pimiento, and a dash of red pepper to the skillet.

Stir to combine.

Cook the mixture until heated through, stirring occasionally.

Serve the creamy chicken à la king over toast or cooked rice.

In a non-stick skillet, combine the chicken breasts, 1/2 cup of apple juice, lemon juice, ground ginger, salt (if using), and pepper.

Heat the mixture over medium-high heat until it comes to a boil.

Reduce the heat to low, cover the skillet, and simmer for 20 minutes or until the chicken is tender and cooked through.

Remove the cooked chicken from the skillet and set it aside.

In a small bowl, mix together the remaining 1/2 cup of apple juice and cornstarch until well combined.

Stir the cornstarch mixture into the skillet with the remaining cooking juices, scraping up any browned bits from the bottom of the skillet.

Cook, stirring constantly, until the sauce thickens.

Add the chopped red apples, sliced celery, raisins, sliced green onion, and lemon juice to the skillet.

Stir to combine and cook for an additional 2-3 minutes, or until the apples and celery are slightly softened.

Arrange the cooked chicken breasts on serving plates and spoon the Waldorf sauce over the top.

Preheat the oven to 350°F (175°C).

Lightly grease a baking dish.

Season the chicken breast halves with salt and pepper, then arrange them evenly in the greased baking dish.

Sprinkle 2/3 of the slivered almonds over the chicken in the baking dish.

In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and dry white wine (or water or other liquid).

Mix until well combined.

Pour the soup mixture over the chicken and almonds in the baking dish.

Sprinkle Parmesan cheese evenly over the top of the chicken.

Sprinkle the remaining slivered almonds over the Parmesan cheese.

Bake the chicken in the preheated oven, uncovered, for 2 hours, or until the chicken is cooked through and golden brown on top.

Heat saffron ace (or olive oil) in a large nonstick skillet over medium heat.

Add the sliced onion, green pepper, and mushrooms to the skillet.

Cook until slightly tender, stirring occasionally.

Add the cubed chicken to the skillet.

Cook, turning the chicken frequently, until it is no longer pink.

Stir in the tomato sauce, chopped tomatoes, Worcestershire sauce, dried oregano, dried basil, garlic powder, lite salt, and pepper.

Cover the skillet and simmer for 5 to 10 minutes, until the chicken is cooked through and the flavors are blended.

Serve the Sicilian-style chicken over rice.

Preheat the oven to 350°F (175°C).

Lightly grease a baking dish.

Place the chicken breast halves in the greased baking dish.

Top each chicken breast with a slice of Swiss cheese.

In a bowl, mix together the cream of chicken soup and white wine.

Spoon this mixture over the chicken breasts.

Sprinkle the Pepperidge Farm herb stuffing mix evenly over the chicken.

Drizzle the melted butter or margarine over the chicken.

Bake in the preheated oven for 45 to 50 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Preheat the oven to 350°F (175°C).

Grease a baking dish.

Arrange the chicken pieces evenly in the greased baking dish.

In a mixing bowl, combine the melted margarine, honey, salt, prepared mustard, and curry powder.

Mix well until all ingredients are fully incorporated.

Pour the honey-mustard mixture over the chicken pieces, ensuring they are evenly coated.

Place the baking dish in the preheated oven and bake for 1 hour and 15 minutes, or until the chicken is fully cooked and the glaze is golden brown, basting the chicken with the sauce every 15 minutes to ensure even coating and moisture retention.