Cheesey Chicken Recipes

Steps:

• In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

Steps:

• Place 1 tablespoon of butter in an 11x7-in. microwave-safe dish; set aside. Combine cracker crumbs and pepper. Dip chicken in remaining butter, then spread with sour cream. Roll in the crumb mixture. Place in prepared dish. Cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear. Let stand for 5-10 minutes before serving.

Steps:

• Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
• In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
• Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
• Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

Steps:

• In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Steps:

• Place chicken breasts in the crock pot.
• Mix the undiluted soups together with the garlic powder and pour over chicken.
• Cover and cook on low 6-8 hours , until chicken is tender.
• Serve with the delicious sauce over rice or noodles.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add broccoli, soup and VELVEETA to skillet; mix well. Cook on medium heat 7 min. or until VELVEETA is melted and sauce is heated through, stirring frequently.
• Serve chicken and broccoli mixture over rice.

Steps:

• *I have used different kinds of soups and canned vegetables to match, i.e. mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
• Combine first four ingredients in a bag.
• Shake chicken pieces in flour mix.
• Melt butter in skillet.
• Brown chicken on all sides.
• Place in 13x9-inch baking dish.
• Combine soup, sour cream, and asparagus; mix well.
• Pour over chicken.
• Bake at 350° for 1 hour.
• Sprinkle with cheese and return to oven till it melts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.