Delightful Chicken 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:

• 1. Preheat the oven to 350°F.
• 2. Place the chicken in a shallow baking pan to fit. Pour the broth on top, season with salt and pepper and bake for 25 minutes or until cooked through, basting once or twice. Remove from oven and let cool to room temperature. Cut chicken into thirds, diagonally; set aside.
• 3. Using a vegetable peeler, cut 4 strips vertically along the cucumber. Halve the cucumber lengthwise and then cut into 1/4-inch slices; reserve.
• 4. For the dressing, whisk the lemon juice, olive oil, salt and pepper in a large bowl. Tear the lettuce leaves into medium-sized pieces and place atop the dressing. Add the tomatoes, olives, reserved cucumber and chicken. Gently fold together from underneath, coating with dressing.
• 5. Add the cheese and parsley; toss carefully.
• 6. Adjust seasonings and serve in a very large, shallow bowl or on a large, decorative platter.

Steps:

• Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
• Cover with sliced chicken.
• Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
• Top with 8 remaining slices of bread.
• Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
• Refrigerate all day or overnight.
• When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
• Bake uncovered at 350 degrees for 45 minutes.
• Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.

Steps:

• In a large saucepan, combine the chicken, onion, celery, bouillon, garlic and pepper; add water to cover by 1 in. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Drain, reserving the onion, celery and garlic. Shred chicken and place in a bowl; add reserved onion mixture. , In a small bowl, combine the mayonnaise, cilantro, onion, salt and pepper. Spoon over chicken mixture; gently stir to coat. Cover and refrigerate until chilled. Serve with crackers if desired.

Steps:

• Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
• In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
• Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.