Deluxe Chicken Supper Recipes

Steps:

• 1. Fry bacon in skillet until crisp.
• 2. Remove and drain on paper towels. Crumble.
• 3. Saute onion, celery, green pepper and mushrooms in bacon dripping until tender.
• 4. Do not brown.
• 5. Combine soup and sour cream in a bowl.
• 6. Add chicken, salt, worcestershire sauce, pepper, 1 tablespoon milk, bacon and sauteed vegetables; mix well.
• 7. Turn into a 2 quart greased casserole.
• 8. Combine biscuit mix, eggs, 1/2 cup milk, pimentos and cheese; mix until just blended.
• 9. Drop by spoonfuls on top of chicken mixture.
• 10. Bake in moderate oven, 350 degrees, for 45 minutes or until biscuits are golden.

Steps:

• Heat oven to 300 degrees.
• Pound out chicken breast to a 1/4 inch thick.
• Place 2 slices dried beef on chicken and roll up.
• Wrap 1 slice of bacon around chicken and put into a large casserole dish.
• Melt together the cream cheese and soup.
• Pour all over chicken.
• Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste).
• Serve with rice or mashed potatoes.

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.

Steps:

• Preheat oven to 350F.
• On a sheet of waxed paper, combine the flour and bread crumbs.
• In a shallow bowl, whisk together egg whites and water.
• Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
• In large skillet, heat oil over medium-high heat.
• Add chicken; cook, turning once, until browned, about 10 minutes.
• Place chicken in a shallow baking dish.
• Bake until cooked through, about 15 minutes.
• To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter).
• Stir in flour until well combined.
• Slowly add milk stirring constantly.
• Cook, stirring, until thickened (about 8 to 10 minutes).
• Remove from heat; stir in 1/4 cup of cheddar.
• Place chicken breasts on serving plates.
• Drizzle with sauce and sprinkle with the remaining cheddar.
• Garnish with paprika and serve immediately.

Steps:

• In a large skillet heat 2 tablespoons of the olive oil on medium high heat.
• Add the chicken and cook, turning, until golden on both sides and white throughout, about 10 minutes.
• Remove to a plate.
• Add the vegetable to the pan.
• Cover and reduce the heat to medium.
• Steam the vegetable about 10 to 15 minutes, or until thawed and hot.
• Add the remaining 4 tablespoons of olive oil to the skillet along with the hot sauce.
• Cook, stirring often, until hot, about 2 minutes.
• Return the chicken to the pan to heat through.