Mrs Potters Chicken Recipe 435

Steps:

• Heat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray; set aside. Combine crushed crackers, Parmesan and pepper in a shallow dish; set aside. (Note: You can experiment with the ratio of Parmesan to cracker crumbs; I like the crust extra crispy, but some people in my family prefer to add a bit more cheese to the mix. Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. Sprinkle any excess coating over top. Bake 12 min or until golden and cooked through.

Steps:

• Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside.
• Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside.
• Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick.
• Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.

Steps:

• Thaw and chop the chicken.
• With slow cooker on High, add Chicken, Butter and Italian Salad Dressing Mix.
• Let it cook for 4 hours.
• Add Cream Cheese and Soup and cook for 1 more hour on low.
• Serve over rice or your favorite noodles. Done.
• Slower Cooking version. With the slow cooker set to low, add chicken mix and cook for 6-8 hours then add the rest and cook 1 more hour.

Steps:

• Arrange chicken pieces on baking dish or shallow tray or in crock pot.
• (Line baking dish with foil for easier clean-up!) Combine remaining ingredients and pour over chicken.
• Bake at 275 for 4 hours, or until chicken is fork-tender and falls off the bone-- Or use crockpot with a time that works best for your model.

Steps:

• heat oven to 425 F spray a large rimmed baking sheet with cooking spray; set aside. combine crushed crackers, Parmesan and pepper in a shallow dish; set aside Slice each chicken breast in half horizontally, so you have 8 pieces total. pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. sprinkle any excess coating over top. bake 12 minutes or until golden and cooked through.

Steps:

• Preheat oven to 350.
• Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
• Chop the onion.
• Heat butter in a small nonstick skillet and saute until tender.
• Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
• Bake for 15 minutes and remove from oven.
• Sprinkle 1 cup of the cheese over the baked mixture.
• Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
• Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
• NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.