Time 45m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. In a medium bowl, combine the soup, mayonnaise, curry powder and cheese. Mix well and pour mixture over chicken. Cover dish and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top.
Time 1h25m Yield 10-12 servings. Number Of Ingredients 13 Steps:
Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender. , Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.
Time 7h10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Place the chicken in the slow cooker. Combine the rest of the ingredients in a bowl along with one soup can full of water, then pour over the chicken. Cover and cook on low until the chicken is tender (about 7-9 hours). Remove from heat and serve.
Time 50m Yield 4 servings Number Of Ingredients 18 Steps:
In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant. Add the tomato sauce and bring to a simmer. Add the water and cream and return to a simmer. Return the chicken to the pot, cover, and simmer for another 10-15 minutes. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste. Serve the chicken over rice and garnish with cilantro. Enjoy!
Time 2h25m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
In large casserole dish, place a layer of dried beef slices, slightly overlapping each other. Wrap a slice of bacon around each chicken breast and place on top of dried beef. In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup. Heat through until cream cheese is partially melted. Pour sauce over chicken. Sprinkle each breast with paprika. Cover and bake for 2 hours at 350. When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.
Time 55m Yield 4 servings Number Of Ingredients 13 Steps:
Season the chicken all over with salt and pepper. Heat the oil in a skillet over medium-low heat. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch. Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted. Add the heavy cream, salt, and pepper, bringing to a boil. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly. Place the chicken back in the pan, spooning the sauce on top of the chicken. Enjoy!
