Chicken & Biscuits

Chicken & Biscuits - from Kraft Foods

1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup Sour Cream, divided
2 cups chopped cooked chicken
1 pkg.(16 oz.) frozen mixed vegetables, thawed
1 cup Shredded Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk

Heat oven to 375ºF.

Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.

Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.

Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

FRENCH'S® CRUNCHY ONION CHICKEN

FRENCH'S® CRUNCHY ONION CHICKEN

2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole - by Campbell's

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 cup shredded Cheddar cheese

1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

2.Top with the chicken. Cover the baking dish.

3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole - by Gweneth

1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

1.Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2.Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4.In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5.Bake in preheated oven for about 40 minutes, or until bubbly.

Easy Chicken Parmesan

Easy Chicken Parmesan - by Kraft Foods

1 jar (24 oz.) spaghetti sauce
6 Tbsp Parmesan Cheese, divided
6 small boneless skinless chicken breast halves
3/4 lb spaghetti, uncooked
1-1/2 cups Mozzarella Cheese, shredded

Heat oven to 375°F.

Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.

Bake 30 minutes or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.

Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

Chicken Parmesan

Chicken Parmesan

2 lbs chicken breasts, cut into bite-size pieces

1 egg

1/2 cup milk

1/2 cup Italian seasoned breadcrumbs

Olive Oil

8 oz provolone cheese, shredded

16 oz Alfredo Sauce

Mix eggs and milk. Dip chicken pieces in egg mix and then bread crumbs. Saute breaded chicken in Olive Oil and then place in 9x13 baking dish. Cover with cheese and Alfredo sauce. Bake at 350 for 40 minutes or until done.

Creamy Chicken and Cheddar Rice

Creamy Chicken and Cheddar Rice - adapted from Kraft Foods

1 lb chicken breasts, cut in strips

1 tsp garlic powder

1 can (15 oz) cream of mushroom soup

1 cup milk

4 cups rice, cooked

2 cups broccoli, chopped

1 cup Cheddar cheese

Spray skillet with non stick cooking spray. Add chicken; cover. Cook 5 minutes or until cooked through. Sprinkle with garlic powder.

Add soup and milk. Bring to boil. Add rice and broccoli; cover. Reduce heat to low; simmer for 5 minutes.

Stir in 1/2 cup cheese; sprinkle with remaning cheese. Serves 4.

Southwestern White Chili

Southwestern White Chili - adapted from everdayfoodstorage.net

1/4 cup minced onions

4 cloves of garlic (1 tsp garlic powder)

2 tsp cumin

1 tsp oregano

Red Pepper to taste

3 - 15 oz cans Great Northern white beans, rinsed and drained

2 cans diced green chilies

4 cups chicken broth

3 cups chicken, cooked and diced

2 cups Monterey-Jack cheese

Sour Cream

Place all ingredients except for cheese and sour cream in slow cooker and stir. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours.

Mix in cheese until melted. Serve with sour cream and cornbread!

Chicken & Broccoli Alfredo

Chicken & Broccoli Alfredo - Adapted from Campbell's Recipes

8 oz linguine or spaghetti noodles

1 cup broccoli flowerets

2 Tbsp butter

1 lb chicken breasts, cut into 1 1/2" pieces

1 can cream of mushroom soup

1/2 cup milk

1/2 cup Parmesan cheese

Pepper to taste

Prepare noodles according to directions in large saucepan. Add broccoli for last 4 minutes of cooking time. Drain noodles and broccoli.

Heat butter in skillet over medium heat. Add chicken and cook until well browned.

Stir soup, milk, cheese, pepper and noodle mix into skillet. Cook until hot and bubbling. Sprinkle with additional parmesan cheese. Serves 4.