Time 1h25m Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Mix rice, contents of seasoning packets and water in baking dish. Place ham over rice. Place chicken tenders over ham. Spoon pasta sauce over each chicken tender; sprinkle with paprika. Cover with aluminum foil and bake 40 minutes. Uncover and bake about 20 minutes longer or until rice is tender and chicken is no longer pink in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with parsley.
Time 40m Number Of Ingredients 8 Steps:
Preheat oven to 350F (180C). Spray a 2-quart casserole dish with cooking spray and set aside. In a large bowl, combine first 7 ingredients. Place chicken mixture in prepared casserole dish and top with shredded cheese. Bake, uncovered, for 30 minutes (or until heated through and bubbly).
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside. In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy. In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish. In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.
Time 55m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Place ham and chicken in bottom for greased 3-quart casserole dish. Mix soup,sour cream and cheese and pour over meat. Bake at 350°F for 35-4o minutes. Remove from oven and top with bread crumbs. Bake another 5 minutes. Serve over cooked rice.
Time 45m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Spray a 13 x 9 x 2 inch baking dish with cooking spray. Add water, carrots, butter, and rice mix to baking dish. Place chicken on rice mixture and top with ham. Cover baking dish with foil and bake for 55 to 60 minutes or until liquid is absorbed and thickest pieces of chicken are no longer pink when cut. Place cheese on ham slices and bake uncovered 3 to 4 minutes longer or until cheese melts.
Time 30m Yield 6 servings. Number Of Ingredients 14 Steps:
Preheat oven to 375°. Sprinkle chicken breasts with salt and pepper; arrange in a greased 13x9-in. baking dish., Top each with one slice of ham and a half slice of cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz bread crumbs with cooking spray, keeping crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer inserted in chicken reads 165°., For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray. Place 3 cutlets side by side in the prepared pan and season with salt and pepper. Top with overlapping ham slices, starting 1/4 inch away from the edges of the cutlets. Sprinkle 1 1/2 cups Cheddar cheese over ham. Lay remaining 3 cutlets side by side on top, covering all the Cheddar cheese. Sprinkle flour on top, spreading with hands to cover. Combine beaten egg and milk in a bowl; pour over the chicken. Combine bread crumbs with oregano in a bowl; sprinkle over the top and sides to cover all surfaces of chicken. Spoon any excess egg mixture from the bottom of the pan over the chicken. Drizzle melted butter on top; pour chicken broth around the edges. Top with the remaining 1/2 cup Cheddar cheese. Bake in the preheated oven until cutlets are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn oven to broil and cook until top is crispy and golden brown, about 5 minutes more.
