INGREDIENTS
* 4 boneless skinless chicken breast halves
* salt and pepper to taste
* 1 teaspoon dried tarragon
* 1 tablespoon fresh lemon juice
* 1/4 cup butter
DIRECTIONS
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.
INGREDIENTS
* 1/2 cup ketchup
* 1/2 cup mustard
* 2 cups chocolate flavored crispy rice cereal
* 4 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×9 inch baking dish with nonstick spray.
2. In a shallow bowl, mix together the ketchup and mustard. Place the cereal in a separate bowl. Dip chicken breasts in the ketchup mixture, then into the cereal until heavily coated. Place into the prepared baking dish.
3. Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through. The internal temperature of the chicken should be at 170 degrees F (75 degrees C) when taken with a meat thermometer.
INGREDIENTS
* 8 skinless, boneless chicken breast halves
* 2 (1 ounce) packages ranch dressing mix
* 1/4 cup dry bread crumbs
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.
3. Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Serve with rice or potatoes, if desired.
INGREDIENTS
* 6 eggs
* 1/4 cup milk
* 3/4 cup all-purpose flour
* 1 cup finely chopped pistachio nuts
* 2 tablespoons minced shallots
* 1/2 cup dry white wine
* 1/2 cup chicken stock
* 1/2 cup heavy cream
* 1/4 cup butter
* 1 1/2 tablespoons pomegranate syrup
* 4 skinless, boneless chicken breast halves
DIRECTIONS
1. Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
2. Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9×13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
5. Place chicken on plates, and pour Athena sauce over.
INGREDIENTS
* 1 1/2 cups grated Parmesan cheese
* 3 eggs, beaten
* 1 1/2 cups Italian-style seasoned bread crumbs
* 3 tablespoons vegetable oil
* 4 skinless, boneless chicken breast halves
* 2 cups white Zinfandel wine
* 2 cups sliced fresh mushrooms
* 3 cups shredded Monterey Jack cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
3. Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
4. Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
INGREDIENTS
* 2 tablespoons butter
* 2 tablespoons vegetable oil
* 6 skinless, boneless chicken breasts
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup light whipping cream
* 1/2 cup dry sherry
* 1 teaspoon dried tarragon
* 1 teaspoon Worcestershire sauce
* 1 teaspoon chopped fresh cilantro
* 1/4 teaspoon garlic powder
* 1 (6 ounce) can sliced mushrooms
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9×13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
3. In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.
INGREDIENTS
* 4 skinless, boneless chicken breast half - cut into cubes
* 1 onion, chopped
* 3/4 cup butter, melted
* 1 1/3 cups water
* 6 ounces dry bread stuffing mix
* 1/4 cup water
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup shredded Cheddar cheese
DIRECTIONS
1. In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
3. In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
4. Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.
INGREDIENTS
* 1 1/2 pounds skinless, boneless chicken breast halves - cubed
* 1 teaspoon salt
* 1 (15 ounce) can diced tomatoes with juice
* 1/2 cup water
* 1 tablespoon minced garlic
* 1 (6 ounce) box chicken-flavored dry bread stuffing mix
* 2 cups shredded mozzarella cheese
* 1 tablespoon Italian seasoning
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
2. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
3. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
INGREDIENTS
* 1 1/4 cups boiling water
* 4 tablespoons butter or margarine
* 4 cups Pepperidge Farm® Herb Seasoned Stuffing
* 6 skinless, boneless chicken breasts
* Paprika
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
* 1/3 cup milk
* 1 tablespoon chopped fresh parsley
DIRECTIONS
1. Mix water and butter. Add stuffing. Mix lightly.
2. Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
3. Mix soup, milk and parsley. Pour over chicken. Cover.
4. Bake at 400 degrees F for 30 minutes or until done.
INGREDIENTS
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
* 1 cup water*
* 3/4 cup uncooked regular long-grain white rice
* 1/4 teaspoon paprika
* 1/4 teaspoon ground black pepper
* 4 skinless, boneless chicken breasts
DIRECTIONS
1. Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
2. Bake at 375 degrees F 45 minutes or until done.
INGREDIENTS
* 1 (6 ounce) package chicken-flavor stuffing mix
* 1 1/2 cups hot water
* 1/4 cup butter, cut into pieces
* 4 skinless, boneless chicken breasts
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/3 cup milk
DIRECTIONS
1. In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
INGREDIENTS
* 1/2 cup margarine
* 1 onion, finely chopped
* 1 clove garlic, minced
* 1 (15.25 ounce) can whole kernel corn
* 1 (15 ounce) can cream-style corn
* 1/4 teaspoon salt
* 1/2 cup egg substitute
* 1 (8.5 ounce) package corn bread mix
* 2 1/3 cups chopped cooked chicken breast
* 2 tablespoons canned green chile peppers, chopped
* 1 (4 ounce) jar chopped mushrooms, drained
* 1 1/2 cups nonfat sour cream
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (8 ounce) package Monterey Jack cheese, shredded
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease 9×13 inch baking dish.
2. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
INGREDIENTS
* 8 potatoes
* 1/4 cup butter
* 2/3 cup milk
* 1 medium head roasted garlic
* 1 pound cooked, shredded chicken breast meat
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh rosemary
* 1/2 cup red bell pepper, diced
* 1 cup fresh corn kernels
* 1 cup shredded Cheddar cheese
DIRECTIONS
1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C).
3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
4. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
INGREDIENTS
* 1 1/2 pounds skinless, boneless chicken breast meat
* 1 cup chicken broth
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 cups milk
* 3 tablespoons butter
* 1 onion, chopped
* 1 cup chopped celery
* 1/3 cup all-purpose flour
* 2 cups frozen mixed vegetables, thawed
* 1 tablespoon chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1 (9 inch) pastry for a 9 inch single crust pie
* 1 egg, lightly beaten
DIRECTIONS
1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
INGREDIENTS
* 1 recipe pastry for a (10 inch) double crust pie
* 4 boneless chicken breast halves, cooked and diced
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 3 (15 ounce) cans mixed vegetables, drained
DIRECTIONS
1. Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry into a 10 inch pie plate.
2. In a large bowl, combine chicken, soup, and vegetables. Mix well and pour into crust. Cover with top pastry. Seal edges and cut steam vents in top.
3. Bake in preheated oven for 45 minutes, until crust is golden brown.
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie
* 2 cups frozen mixed vegetables
* 2 boneless, skinless chicken breast halves, boiled
* 1 teaspoon dried thyme
* 1/2 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie
* 1 carrot, chopped
* 1 head fresh broccoli, chopped
* 2 boneless chicken breast halves, cooked and chopped
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2/3 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
3. In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
4. Bake in preheated oven for 30 minutes, until golden brown.
INGREDIENTS
* 2 cups all-purpose flour
* 3/4 cup shortening
* 1/4 cup cold water
* 1 tablespoon onion salt
* 1 tablespoon shortening
* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup chopped onion
* 1 (15 ounce) can green beans
* 1 teaspoon onion salt
* 1 tablespoon white sugar
* 1/4 teaspoon garlic powder
* 1/4 teaspoon black pepper
* 1/4 teaspoon dried oregano
* 1 (10.75 ounce) can condensed cream of chicken soup
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C.)
2. In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
3. In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
4. Bake in the preheated oven for 25 minutes, or until golden brown.
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie
* 4 boneless, skinless chicken breast halves
* 1/2 cup chopped onion
* 1 teaspoon poultry seasoning
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 cup shredded Cheddar cheese
* 1 cup shredded mozzarella cheese
* 2 cups frozen mixed vegetables, thawed
* 1 cup sliced fresh mushrooms
* salt and pepper to taste
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
5. Bake in preheated oven for 50 minutes, until pastry is golden b
INGREDIENTS
* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
* 2 (9 inch) unbaked pie crusts
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
