Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another conta

Reserve back, wings, and neck of chicken for later use. Wash remaining pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown on all sides in hot fat. Remove to 2 quart casserole. Add boiling water, cover, and bake in preheated moderate ove

1. Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat. 2. In Dutch oven, heat oil over medium heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings

Heat oil over medium heat in 10" skillet. Mix flour, paprika and 1/4 tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown. Heat oven to 350 degrees. Place chicken in ungreased 2 1/2 quart casserole or squar

Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a

* thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly bet

SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fr

1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set aside. 2 Heat remaining tablespoon oil in a 5 quart Dutch oven over medium heat. Add onion and rice; saute 15 minu

Beat eggs & milk together and let chicken set in this mixture, refigerated for 1/2 hour. Roll chicken in bread crumbs mixed with parmesan cheese and seasonings. Fry in butter until light golden brown. Butter casserole dish on bottom and sides; layer chicken, mushrooms, che

Place broccoli in well greased 9 X 13 pan. Cut chicken in large pieces and spread over broccoli. Spread 1/8" pieces of cheese over entire pan. Mix soup with salad dressing and spread over cheese. Sprinkle sliced water chestnuts over top. Bake 55 minutes at 350F. Cover top

Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonaise and sour cream; add to chicken mixture and toss. Spoon into 2 greased 13"x9"x2" baking dishes. Sprinkle with chips. Top with remaining cheese. Bake uncovered, at 350, for 20 25 minutes or until

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the dripping

Melt Margarine and combine with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken broth. Cover mixture in bottom of 9X13 baking dish. Layer chicken. Pour chicken soup that has been diluted with other cup of chicken broth over top. Bake at 350 for abo

Preheat oven to 350. Cook onions and garlic in oil until soft. Turn off heat; mix in chicken, corn, olives, chilies, and pepper flakes. Remove tops from bell peppers, then slice in half lengthwise, remove seeds and membranes, and arrange around edge of casserole. Add cheese to c

Line four 8x8x2 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Do not line pans for food to be served without freezing. Melt fat. Stir in flour, salt, pepper, and on

Heat the oven to 350 Degrees C. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2 quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and

: drained 1 c low calorie Russian salad : dressing 6 boned and skinned chicken : breast halves 1 TB prepared mustard 1 c Swiss cheese shredded : fresh parsley Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 c

Mix stuffing mix with butter and press in bottom of a 3 quart baking idsh. Combine remaining ingredients and pour over stuffing mixture. Top with some extra stuffing mix. Bake at 375 F. for 30 minutes. Recipe By : EnJoysLife/AOL From: Terri Woltmon Date: 04 15 94 (

1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer

Prepare the stuffing as directed on the box. Put 1/2 of the stuffing in bottom of 9 x 13 inch baking dish. Layers as follows: green beans, chicken, soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40 minutes. Serve with salad. Can be made ahead.  

1 ea chicken (broiler) 2 1/2 3 lb 1 ts salt 1/4 ts pepper 2 c savory stuffing separate : recipe 1/4 c margarine 1/2 c boullion 4 md potatoes pared, : quartered 1/2 lb peas fresh or frozen 6 ea carrots sliced Heat oven to 375. Wash and

Preheat oven to 375. Prepare a 8 x 12" pan with cooking spray; set aside. Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell peppers. In a mixing bowl, combine cream of mushroom soup, sour cream, mixed vegetables, garlic powder, and 1 cup cheddar chee

Heat oven to 350F. Stir together all ingredients; pour into an ungreased 1 1/2 qt. casserole dish. Cover; bake 1 hour.     strongServings:4/strong  

Mix the chicken with the mushrooms and half of the soup. Place this mixture in a buttered casserole. Top with the stove top dressing (follow directions on box). Bake in a 350øF oven for 45 minutes or until done. Top with the remaining soup. Put back in oven for 5 more min

Preheat oven to 350 degrees F. In a medium size saucepan, melt 3 tablespoons butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until mixture comes to a boil. Stir in ricotta until it melts. Add 2 tablespoons Parmesan. Mix pasta with chees

Add all ingredients. Mix well. Bake at 350 degrees until browned, approximately 1/2 hour.     strongServings:1/strong  

1. Layer broccoli on bottom of greased 9x13" baking dish. Layer chicken or turkey over broccoli 2. In a saucepan, melt the 6 tb butter. Stir in the flour, salt & pepper. Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil. Remove

Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1 1/3 c Stuffing with 1/4 c hot water and

Melt butter and mix with stuffing. Mix sour cream and cream of chicken soup together and fold in diced chicken. Spread 1/2 of stuffing mix on the bottom of a 13x9 pan. Spread all chicken mixture over the stuffing. Top with the rest of the stuffing. Pour the broth over all. Bake

Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350 Degrees for 30 minutes.     strongServings:6/strong  

1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts. 2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook. 3

Cut or tear the tortillas in 1/2" squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the

Cut or tear the tortillas in 1/2" squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the

MIX EVERYTHING TOGETHER and pour over the chicken. Bake at 350 degrees for about an hour. You can do almost anything to this recipe that you like. I.E., leave out the mushrooms, use fresh, change the cream of soup to another flavor, use another wine or leave out . You can also u

From "The New York Times Cook Book," edited by Craig Claiborne. Soak the chickpeas overnight in water to cover. (Or use the quick soaking method.) Drain and add water to cover to a depth of 1*". Add salt and simmer two hours or longer, until the chickpeas are br

Combine margarine and egg yolks. Blend well. Sift together flour, baking powder, sugar and salt. Add to margarine mixture alternately with milk, blending well. Beat egg whites until stiff. Fold in. Bake in hot, greased waffle iron until steaming stops.    

Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till soft. In a casserole dish spritzed with PAM layer: corn, cooked rice, olives, zucchini, onion/garlic. Pour beans over al

Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later. Heat the olive oil b

Simply layer the chili, then chips, then cheese. (Usually good for two layers :) Heat in oven at 350 or 375 until cheese is melted and chili is warm. Serve with additional corn chips if desired. (Since so many ppl seem to be confirmed SAD and/or m**t eaters, I often add one

IN SEASONED FLOUR, DREDGE CHICKEN PIECES IN CASSEROLE. BROWN CHICKEN IN HEATED BUTTER AND OIL. COMBINE REMAINING INGREDIENTS, STIRRING TO MIX WELL. YOU MAY PREPARE IN ADVANCE TO THIS POINT AND STORE IN REFRIGERATE. INCREASE BAKING TIME. OVER CONTENTS OF CASSEROLE, POUR LIQUID MI