Chicken Delight Recipe 43

Steps:

• Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
• Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
• Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13 inch baking dish. In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Heat oil in a large skillet over medium high heat.
• Dredge chicken first in Parmesan cheese, then in egg, then in bread crumbs.
• Brown each breast in oil until golden brown.
• Place chicken in a 9x13 inch baking dish and set aside.
• Pour wine into skillet with chicken brownings.
• Add mushrooms and saute for 5 minutes, or until tender.
• Top each chicken breast with an even amount of Monterey Jack cheese.
• Top with sauteed mushrooms and wine sauce.
• Cover dish with aluminum foil and bake at 375 degrees F.
• for 30 to 35 minutes, or until chicken is cooked through and is no longer pink.

Steps:

• In a bowl, combine soup, sour cream, milk, chicken, and 1-1/4 cups cheese.
• Spread three-fourths of mixture in a greased baking dish.
• Sprinkle hash browns over top and press lightly.
• Spread remaining soup mixture over top.
• Sprinkle with remaining cheese and potato chips.
• Bake at 350°F for 1 hour or till bubbly.
• Sprinkle onions over top and bake 5-7 minutes or till lightly browned.
• Let stand 5-10 minutes before serving.

Steps:

• Pour one cup of rice, cream soup, and milk in the bottom of a 9x13 pan (with a lid), lay chicken on top, sprinkle with onion soup mix, make stuffing as directed on box and put on top of the onion soup mix. Cover with lid (or foil) and cook at 350 for 1 and 1/2 hours.

Steps:

• Mix and refrigerate overnight.
• Cover with 1/2 pound of cheese.
• Bake 1 hour at 350 degrees.

Steps:

• In a large microwave proof dish with a cover, place chicken and add water. Microwave on HIGH (full power) for 10 minutes. Turn chicken over and continue to microwave on HIGH for an additional 10 minutes. Let chicken cool slightly. Remove skin and discard. Remove all meat from bones. Chop chicken meat into bite size pieces and set aside.
• In a heavy cooking pot heat butter/margarine. Saute onions until translucent. Add green and red bell peppers and saute for 3 minutes. Mash tomatoes and add to cooking pot with can liquids, salt and pepper. Cover and let simmer over low heat for 10 minutes. Add chopped chicken and let simmer for another 10 minutes.
• To Prepare Mixture For Serving: Fill 8 microwave proof soup bowls to within 1/2 inch of top with cooked chicken mixture. Place 1slice Swiss cheese on top of each bowl. Cook each bowl uncovered on HIGH (full power) for 3 minutes or until cheese melts. Serve immediately.

Steps:

• Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
• Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
• Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, milk, parsley, salt and onion salt. Stir in chicken. , Drain noodles; toss with chicken mixture. Transfer to a greased 2-qt. baking dish. , Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

Steps:

• Preheat the oven to 325 degrees. Cook chicken breasts for 30 minutes, covered. Remove the chicken and place in a casserole dish; reduce oven heat to 300 degrees. Place 1 piece of cheese on top of each chicken breast. Mix the chicken soup with wine and heat. Pour over chicken. Melt butter or margarine in a sauce pan and pour over the stuffing. Sprinkle stuffing mixture over the chicken and bake for 1 hour and 30 minutes.

Steps:

• Place rice in a large greased flat casserole dish.
• Arrange chicken pieces on top.
• In a saucepan mix onion soup mix, chicken soup, water and mushrooms.
• Heat, and pour over chicken.
• Top with paprika, salt and pepper.
• Cover and bake at 350 degrees for 1 1/2 to 2 hours.
• Remove lid for the last 15 minutes to brown.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder and salt. Stir in chicken. , Drain noodles; toss with chicken mixture. Transfer to a 2-qt. baking dish coated with cooking spray. , Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Steps:

• Shake chicken in flour in closed ziplock. Heat oil in non-stick skillet over med-high. Cook chicken 3-4 minutes, until lightly brown, but still slightly pink inside.
• Meanwhile, mix rest of ingredients in large glass measuring cup. Microwave 1-2 minutes, then whisk to incorporate honey into juice.
• Pour over chicken. Cook, stirring 3-4 minutes until sauce thickens slightly. (If too thick, add 1/4 cup water or juice.)
• Serve over rice.