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Ingredients

4 whole chicken breasts, halved, boned and skinned
1/4 tsp. salt
Dash of pepper
1 (16 oz.) can sauerkraut, drained and rinsed
4 (4 x 6-inch) slices Swiss cheese
1 1/2 C. Thousand Island dressing
1 Tbs. chopped parsley (optional)

Directions

Place chicken in a greased 9 x 13-inch baking dish and sprinkle with salt and pepper. Place rinsed sauerkraut over chicken and top with cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325 degrees F for 1 1/2 to 1 3/4 hours. Sprinkle with parsley before serving.

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Ingredients

1 3 lb. chicken, cut-up
1/4 C. olive oil
3 tsp. garlic, minced
1 Tbs. onion, minced
2 tsp. rosemary
1 C. white wine
1 C. chicken broth

Directions

Serve this dish with your favorite rice recipe. Heat the oil in a skillet. Brown the chicken pieces on both sides. Transfer to a baking dish that has a lid. Add the onion and garlic to the skillet and cook for 1 minute. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 5 minutes. Pour over the chicken, cover and bake at 350 degrees for 35 minutes. Remove the lid and bake for 10 minutes longer (or until the chicken is tender and the sauce has slightly thickened). Serve warm with the sauce ladled over the chicken.

Yield: 4 servings

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Ingredients

1 whole chicken (about 3 1/4 to 3 1/2 lb.), washed and patted dry 1 clove garlic, peeled, ends removed and minced, or 1/4 tsp. garlic powder
1 tsp. salt, divided
1/2 tsp. white pepper
2 tsp. paprika
1/4 C. vegetable oil or melted margarine 2 Tbs. cornstarch
2 Tbs. hot water
2 C. chicken broth or stock
2 Tbs. chopped parsley

Directions

Preheat the oven to 375 degrees. Split the chicken down the middle lengthwise. Trim away any visible fat and discard. Rinse chicken thoroughly with cold water and pat dry. Sprinkle the interior of the chicken with minced garlic or garlic powder. Cut each chicken half into parts (breast, thigh, leg, wing). Or cut into quarters. Sprinkle the skin side of the chicken parts with 3/4 tsp. of salt, the white pepper and the paprika. Place the chicken pieces, skin side up, in a 9-by-13-inch shallow roasting pan. Pour the oil or margarine over the chicken. Loosely cover the chicken with foil. Place on the lower rack in the oven and bake 45 minutes. Then remove the foil and place the roasting pan on the top oven rack. Continue baking about 10-15 minutes longer or until chicken is browned, basting occasionally with the pan drippings. Chicken is done when the juices run clear when the meat is pierced with a fork. Remove from the oven and transfer chicken to a platter. Drain off and discard all but 2 Tbs. of the drippings in the roasting pan and set the pan aside. In a medium bowl, mix together the cornstarch and hot water. Stir in the chicken broth and the remaining1/4 tsp. of salt. Set aside. Place the pan with the drippings over medium-low heat. Stir in the broth-cornstarch mixture, scraping up crusty bits from the bottom of the pan. Increase the heat slightly and cook the gravy for 5 minutes or until it is bubbling hot and thickened. Reduce the heat. Return the chicken to the roasting pan and spoon the gravy over the chicken. Heat 4 to 5 minutes longer. Place the chicken on a warm serving platter. Pour the gravy on and sprinkle the chicken with the parsley.

Makes 4 servings, 2 pieces of chicken per serving.

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Ingredients

3 C. cooked brown rice
1 (10-oz.) pkg. frozen tiny green peas
2 C. cooked chopped chicken breast
1/2 C. low-fat mayonnaise
1/2 C. reduced-fat sour cream
1/3 C. toasted slivered almonds
2 tsp. light soy sauce
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. dried tarragon

Directions

Heat oven to 350 degrees. Coat a 3-qt. baking dish with cooking spray. In a large bowl, combine cooked rice, peas, chicken, mayonnaise, sour cream, almonds, soy sauce, pepper, garlic powder and tarragon. Spoon into baking dish. Cover; bake 15 to 20 minutes or until hot throughout. Makes 6 servings.

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Ingredients

1 (6 oz.) box seasoned stuffing mix
3 C. cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
8 oz. (1 C.) sour cream
2 Tbs. onion soup mix
1 (4 oz.) can mushroom stems and pieces, drained
1 (8 oz.) can sliced water chestnuts, drained
1/4 C. grated Parmesan cheese

Directions

Preheat oven to 350 degrees F. Grease a 2-qt. baking dish. Prepare stuffing mix as directed on box; set aside. Place chicken into prepared baking dish. Combine soup, sour cream and soup mix; spread over chicken. Sprinkle with mushrooms and water chestnuts. Spread stuffing over top. Sprinkle with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes or until bubbly.

Yield: 6 to 8 servings.

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Ingredients

4 pieces chicken
1 can white beans, drained
1/2 a lemon, sliced
1 chorizo sausage, sliced
4 cloves garlic, smashed
1 C. chicken stock
1/2 teaspoon pimentón de la vera (Spanish paprika)
Olive oil
Sea salt and freshly cracked black pepper

Directions

Place drained beans in baking dish and pour chicken stock over them. Add chicken. Cover with lemons, chorizo and garlic. Drizzle olive oil over the entire thing. Sprinkle with paprika, salt and pepper to taste.

Cook in 400 degree F oven for 45 minutes or until chicken is done.

Recipe adapted from Donna Hay’s Smoked Paprika Chicken and Lemon Bake and seen on 80 Breakfasts.

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Ingredients

2 pkg. frozen chopped broccoli
1 pkg. seasoned stuffing mix
2 C. chicken, cubed, cooked
1 tsp. sage dried, crushed
1/8 tsp. black pepper
12 slices American cheese
3 eggs
1 can chicken broth condensed
1 can evaporated milk

Directions

Preheat oven to 325 degrees. Lightly grease an oblong 2-qt. baking dish. Cook broccoli according to package directions. Drain and cut in pieces if large. Place in a large bowl. Stir in stuffing mix, chicken, sage and pepper until combined. Spoon half of the mixture into dish. Top with six slices of cheese. Cover with remaining stuffing mixture. In a medium bowl, beat eggs, then beat in chicken broth and evaporated milk. Pour evenly over top. Cover with foil and bake for 50 minutes or until top is set. Arrange remaining six slices cheese over top. Bake, uncovered, 3 minutes longer or until cheese melts.

Yield: 6 servings

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Ingredients

2 C. chicken breasts, cooked and diced
1 stalk celery, chopped
1/2 vidalia onion, finely chopped
1 sm. can water chestnuts, drained
2 hard boiled eggs, chopped
1/2 C. mayonnaise
2 Tbs. fresh lemon juice
1 can cream of chicken soup
sharp cheddar cheese, grated
salt and pepper to taste

Directions

Mix all ingredients together (except sharp cheddar cheese) and transfer to a baking dish sprayed with Pam or any non-stick cooking spray. Bake at 400 degrees for 20-25 minutes or until hot and bubbly. Top with grated sharp cheddar cheese immediately after removing from the oven. Let sit for about 5 minutes until the cheese has melted.

Serve with hot crusty French bread and fresh spinach salad for a complete meal.

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Ingredients

1 16-oz. bag stuffing (any flavor)
1 pkg. boneles skinless chicken breasts
1/2 onion
1 tub sour cream
1 can cream of chicken soup

Directions

Boil chicken breasts until done. Remove from pan and break/cut into bite-sized pieces. Make stuffing by package directions. In a medium sized bowl, mix together cream of chicken soup and sour cream to taste. If you like layers, put chicken on the bottom, spread stuffing on top of that, and then add soup and cream mixture to the top. The other option is to mix it all together. Bake at 350 degrees for about 20-25 minutes.

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Ingredients

3 chicken breasts, cooked and shredded
1 can cream of chicken soup
2 cans rotelle (diced tomatoes & green chiles)
2 Tbs. jalapenos, chopped
2 Tbs. cilantro, freshly chopped
6 Tbs. onion, chopped
1/2 lb. Velveeta cheese
Crushed white corn tortilla chips

Directions

Preheat oven to 350 degrees. In separate bowl, mix soup, Rotelle, jalapenos, cilantro and onions. In casserole dish, layer bottom with wedges of tortillas. Use half of the chicken and spread over tortillas. Pour half cilantro mixture over chicken. Use half Velveeta cheese in squares to evenly cover dish. Repeat entire process. Cover dish with aluminum foil and place in oven for 30 minutes. Within the last 10 minutes. uncover and sprinkle with tortilla chips (use as much as you want) and return to oven for remainder of time needed.

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