Moms Chicken Surprise Recipes

Steps:

• Place chicken in bottom of shallow oven pan.
• Combine cream of chicken soup, milk and half and half.
• Spread soup mixture over top of chicken breasts evenly.
• Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
• Place Swiss cheese slices over soup.
• In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
• Spoon stuffing mixture over cheese slices evenly.
• Cover pan with foil.
• Bake at 450 degrees for 45 minutes or until chicken is done.

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

Steps:

• Boil chicken breast until tender.
• Remove meat from bone.
• Spray 9 by 13 pan with low fat spray.
• Cut at least 9 tortillas into strips.
• Line the bottom of the pan until covered.
• In a small skillet, melt cream cheese and the jar of cheese with chilies.
• Add milk to a sauce consistency.
• Sprinkle red pepper.
• Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
• Pour cheese mixture over the top.
• Sprinkle cheddar cheese on top.
• Bake at 350 for approximately 30 minutes.

Steps:

• Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

Steps:

• Marinate chicken overnight in salad dressing. (do not discard dressing).
• Preheat oven to 350 degrees.
• Lay marinated chicken in baking dish and pour dressing over top.
• Smear chicken with jam and sprinkle the mushrooms and onion soup mix over the chicken.
• Season with pepper and drizzle sherry overtop of everything.
• Cook in a 350 degree oven covered for 55 minutes, then remove cover and cook for 20 minutes longer.

Steps:

• Preheat oven to 350 degrees.
• Sprinkle half of dry onion soup mix in the bottom of a roasting pan. Place chicken pieces on it, pressing down. Sprinkle remainder of soup mix on top of the chicken.
• In a separate bowl, whisk together the tomato soup and water, and then add the canned mushroom pieces with their liquid. If using fresh mushrooms, add 1/2 cup dry white wine. Add diced tomato and stir gently. Pour mixture around the chicken pieces being careful not to wash away the dry onion soup on the chicken.
• Season everything with the garlic powder and oregano. I always add a bit of Penzey's poultry seasoning and their Sunny Paris spices. You can get them at www.penzeys.com or look for a store near you. No, I don't work for them.
• Cook for approximately 1 hour. You'll have a lot of sauce, which I usually serve over rice or bow tie pasta.