1/4 c. fine bread crumbs
4 tbsp. grated parmesan cheese
1/4 tsp. crushed oregano leaves
Dash of garlic powder
Dash of pepper
2 lb. chicken parts
1 can cream of mushroom soup
1/2 c. milk
Paprika

Combine crumbs, 2 tablespoons parmesan cheese, oregano, garlic powder and pepper. Roll chicken in cheese mixture; arrange in 2-quart shallow baking dish. Bake in pre-heated 400-degree oven for 20 minutes. Turn chicken; bake for 20 minutes. Blend soup and milk; pour over chicken. Sprinkle with

[ click here for full article.. ]

1 Can cream of broccoli soup
3 Pounds boneless breasts of chicken
1 Cup milk
1 bag frozen broccoli
Salt, to taste
Freshly-ground black pepper, to taste

Place chicken in the crock. Cover with frozen vegetables, cream of broccoli soup and milk. Season with salt and pepper to taste. Cook on LOW all day (8 to 10 hrs) or HIGH 4 to 6 hours. Serve over rice.



[ click here for full article.. ]

• 2 Cornish game hens, split
• 1/4 cup Olive oil
• 1/4 cup White wine
• 1/2 teaspoon Thyme
• 1/2 teaspoon Rosemary
• 1 teaspoon Parsley, chopped
• 1/8 teaspoon Pepper
• 1/8 teaspoon Salt

Place all ingredients in a large plastic freezer bag. Place in the refrigerator for 2 hours (turning several times). Prepare the coals. Place the hens on the grill and add the hood cover. Cook for 40-50 minutes while turning and basting (using the marinade) several times. Serve warm.

[ click here for full article.. ]

8 each Chicken breast halves
1 Egg
1/2 cup Bread crumbs
2 tbsp Butter
1 3/4 cup Spaghetti sauce
1/2 cup Mozzarella cheese
1 tbsp Parmesan cheese
1/4 cup Parsley

[ click here for full article.. ]

1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 can (6 ounces) tomato paste
1/2 cup Original Bisquick mix
1 cup milk
1/4 teaspoon pepper
2 eggs


[ click here for full article.. ]

3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)
2 medium green or red bell peppers, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
12 large pimiento-stuffed olives, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
1 tablespoon Gold Medal® all-purpose flour
3 teaspoons chili powder
1 teaspoon salt
1 1/2 pounds chicken breast tenders (not breaded)


[ click here for full article.. ]

5 large boneless skinless chicken breast halves
2 cups fresh baby spinach
4 ounces cream cheese, softened
4 ounces crumbled feta cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon coarsely ground pepper
5 thin slices deli ham
1 egg
1 tablespoon milk
3/4 to 1 cup seasoned bread crumbs


Make a lengthwise slit through the thickest portion of each chicken breast to within 1/2 in. of the opposite side. Open chicken so it lies flat; cover with plastic wrap.

[ click here for full article.. ]

4 flour tortillas (8 inches)
2 teaspoons butter, melted
1 cup (4 ounces) shredded cheddar cheese
1/3 cup finely chopped onion
1 medium tomato, diced
1 package (9 ounces) frozen diced cooked chicken, thawed and chopped


Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browne

[ click here for full article.. ]

4-5 chicken breasts
1 tsp. salt

BROTH
2 tbsp. margarine
2/3 c. milk
1/2 tsp. salt
2-3 chicken bouillon cubes
1 can cream of chicken soup

DUMPLINGS
2 c. self-rising flour
1/2-3/4 c. buttermilk
1/3 c. Crisco shortening

Rinse chicken and place in Dutch oven. Cook chicken in about 1 or 1 1/2 quarts of water until tender. Do not salt. When chicken is tender remove from Dutch oven and let cool. Remove from bones and cut into small pieces. Broth: Begin with broth saved fro

[ click here for full article.. ]

3 whole chicken breast, split, skinned and boned
3 slices (4 oz.) Swiss cheese, cut in half
3 slices (4 oz.) boiled ham, cut in half
2 tbsp. margarine
1 can cream of chicken soup
1/4 c. milk
Chopped parsley

Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.

[ click here for full article.. ]

4 lbs chicken parts, skinned

1 cup low-fat French dressing

3 cups Special K cereal

Toss chicken with dressing in bowl, cover and refrigerate 24 hours.

Zap the cereal in blender or processor until finely ground. Pour into large plate and roll each chicken piece to cover.

Place on single layer on baking sheet. Bake at 450º for 50 minutes, until brown & crisp.


[ click here for full article.. ]

8 Chicken breast halves
1 Egg
1/2 c Bread crumbs
2 tb Butter
1 3/4 c Spaghetti sauce
1/2 c Mozzarella cheese
1 tb Parmesan cheese
1/4 c Parsley


Remove the skin from chicken breasts slightly beat the eggs shred the mozzarella cheese grate the parmesan cheese chop the parsley

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add spaghetti sauce. Reduce heat

[ click here for full article.. ]

3 cups cooked, diced chicken

1 (10-ounce) pkg. frozen mixed vegetables

1 (10-3/4 ounce) can Cream of Chicken Soup

1 cup chicken broth

1/4 teaspoon pepper

1 cup Bisquick

3/4 cup milk

1/4 cup margarine, melted



Preheat oven to 400-degrees. In 2-quart shallow baking dish, spread the chicken and vegetables on the bottom. In a small bowl combine the soup, broth, and pepper and mix well. Pour over chicken mixture. In another bowl, combine the Bisquick, milk and butter; st

[ click here for full article.. ]

1 8 ounce package Pepperidge Farm stuffing
1/2 stick melted butter or margarine, melted
1 can cream of chicken soup
1 can cream of celery soup
1 can Milnot
1 cup chicken broth
2 cups diced chicken or turkey
1 1/2 cups frozen peas
2 stalks of celery, chopped
1/2 onion, minced
salt and pepper to taste


Mix the stuffing and margarine together and divide in half. Line the bottom of a greased 9X13X2 inch casserole dish with half the stuffing mixture.

[ click here for full article.. ]

3 tablespoons Louisiana-style hot sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 pound chicken tenders
1/2 cup fat-free blue cheese dressing
1/4 cup reduced-fat sour cream
2 tablespoons crumbled blue cheese
1 medium red bell pepper, cut lengthwise into 1/2-inch-thick slices





1. Preheat oven to 375°F. Combine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11×7-inch baking dish. Cover; marinat

[ click here for full article.. ]