Chicken Delight Recipes

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:

• 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:

• 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:

• Make the sauce by combining reserved orange juice with honey, soy sauce, lemon juice,, and ginger in a small bowl.
• Blend well and set aside.
• Combine flour with salt and pepper in a shallow pie pan.
• Set aside.
• Trim off any fat and white veins from chicken breasts and slice each breast into about three strips.
• Dry between double layers of paper towels.
• Heat butter and oil in large skillet or wok over medium-high heat.
• Coat all sides of chicken strips in seasoned flour and brown lightly in skillet.
• Reserve browned pieces on a plate lined with paper towels.
• When all chicken is browned, pour sauce into wok or skillet.
• Place chicken in the sauce and turn to coat.
• Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until chicken is tender and white throughout and sauce begins to caramelize on the chicken.
• Turn several times during cooking to coat evenly with sauce.
• Meanwhile, prepare rice.
• When chicken is done, remove from heat and quickly stir in the Mandarin oranges.
• Sprinkle with your chosen garnish and serve over 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:

• Combine noodles and chicken in bowl; mix well.
• Combine butter and soup in bowl, stirring until blended.
• Add sour cream, salt, pepper, green onions and 1 1/2 cups cheese; mix well.
• Spoon into buttered 2 1/2-quart baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with mixture of 1/2 cup cheese and corn flakes.
• Bake for 10 minutes or until cheese melts.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium saucepan over low heat combine the raisins, peanuts, honey, mustard, syrup and butter; stir all together until a medium thick glaze has formed, then leave on burner to cook slowly. Stir occasionally to keep from burning.
• Bake hen at 375 degrees F (190 degrees C) for about 1 hour or until bird is cooked through and juices run clear. Baste hen thoroughly with prepared glaze every 10 to 15 minutes while baking; when hen is cooked through and ready to serve, garnish with orange zest.

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:

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

Steps:

• In a greased 13x9-in. baking dish, layer broccoli and chicken. In a bowl, combine the soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese and cracker crumbs. , Cover and bake at 350° for 1 hour or until heated through.