Herbed Chicken En Casserole Recipes

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
• Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
• Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
• Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

Steps:

• In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Steps:

• Prepare the rice according to package directions.
• Spoon the rice into a 2 quart baking dish.
• Arrange the chicken over the top of the rice.
• Put the sauterne (or other white wine) and the soup in a skillet and over medium heat, stir until blended.
• Add the butter, celery, mushrooms and pimiento.
• Cook until the butter is melted, stirring constantly.
• Bring to a boil, stirring frequently.
• Pour soup mixture over chicken.
• Bake, covered, at 350º for 25 minutes.
• Uncover and continue baking for 15 to 20 minutes longer or until heated through.

Steps:

• Lightly season chicken with salt and pepper.
• Brown chicken slowly in butter in a large skillet.
• Arrange browned chicken in a baking dish.
• To the drippings in the skillet, add the soup. Stir to blend.
• Slowly add the wine,stirring until smooth.
• Add remaining ingredients and heat to boiling.
• Pour the sauce over the chicken and cover the dish with foil.
• Bake at 350 degrees for 25 minutes.
• Remove foil and continue baking for 35 minutes or until tender.
• Serve with rice or noodles.

Steps:

• Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

Steps:

• Prepare rice mix as instructed on package.
• Season chicken with salt and pepper.
• Melt butter in a skillet and slowly brown chicken.
• Put rice mixture in a 1 1/2 quart casserole.
• Top with the chicken.
• Add soup to skillet, slowly add sauterne and stir until smooth.
• Add remaining ingredients.
• Bring to boil.
• Pour over chicken.
• Cover and bake at 350 F for 25 minutes.
• Uncover and bake for 15 to 20 minutes or until tender.