Parmesan Chicken I

Ingridients

6 tablespoons butter

1 (1 ounce) package dry onion soup mix

1 cup converted long-grain white rice

1/4 cup grated Parmesan cheese for topping

6 skinless, boneless chicken breasts

1 1/2 cups milk

2 (10.75 ounce) cans condensed cream of mushroom soup

salt to taste

ground black pepper to taste

Directions

Prep 10 m

Cook 5 h Ready In 5 h 10 m

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.

Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.

Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

Chicken In a Tarragon Sauce

Ingridients

1 (3 pound) whole chicken, cut into parts

1 cup all-purpose flour

salt to taste

ground black pepper to taste

2 tablespoons vegetable oil

1 onion, chopped

3 cloves crushed garlic

1 tablespoon chopped fresh tarragon

1 3/4 cups dry white wine

1 tablespoon cornstarch

1/4 cup water

1 tablespoon sour cream

Directions

Prep 15 m

Cook 45 m

Ready In 1 h

Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.

To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.

When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.

Florentine Curried Chicken

Ingridients

2 (10.75 ounce) cans condensed cream of chicken soup

1/2 cup creamy salad dressing

1 tablespoon lemon juice

1 tablespoon curry powder

3 (10 ounce) packages frozen chopped spinach, thawed and drained

8 skinless, boneless chicken breast halves

1 teaspoon paprika

2 (8 ounce) packages shredded Monterey Jack cheese

Directions

Prep 15 m

Cook 1 h 30 m

Ready In 1 h 45 m

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.

On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika. Spread cheese over top.

Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)

Cashew Chicken I

Ingridients

3 tablespoons melted butter

1/2 cup unsweetened flaked coconut

1/2 cup chopped cashews

10 buttery round crackers

4 skinless, boneless chicken breast halves

salt to taste

ground black pepper to taste

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Preheat oven to 350 degrees F (175 degrees C).

Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.

Dip chicken in melted butter and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Season with salt and pepper, if desired, and serve.

Quick Chicken Enchiladas

Ingridients

1 (10.75 ounce) can condensed nacho cheese soup

1/2 cup milk

3 cups cooked, diced chicken meat

1/2 cup salsa

1 (4 ounce) can diced green chiles

10 (8 inch) flour tortillas

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together cheese soup and milk.

In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.

Bake for 30 minutes.

Hawaiian Chicken I

Ingridients

6 skinless, boneless chicken breast halves

2 cups teriyaki sauce, divided

6 pineapple rings

1/2 cup butter, melted

3/4 cup packed brown sugar

3/4 cup soy sauce

3/4 cup unsweetened pineapple juice

6 tablespoons Worcestershire sauce

Directions

Prep 5 m

Cook 25 m

Ready In 8 h 30 m

Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.

Preheat a grill for high heat.

Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.

In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

Cranberry Chicken I

Ingridients

6 skinless, boneless chicken breasts

1 1/2 (1 ounce) packages dry onion soup mix

1 (16 ounce) can jellied cranberry sauce

1 cup French dressing

Directions

Prep 15 m

Cook 1 h 15 m

Ready In 9 h 30 m

Place the chicken breasts in a glass or non-reactive baking dish.

Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.

Preheat oven to 350 degrees F (175 degrees C).

Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.

Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.