What recipe do you like when you bake chicken breast?

BAKED CHICKEN BREAST


6-8 boneless, skinless chicken breast (or chicken tenders. If you use chicken tenders, will need to use 14-16 tenders.)


1 (10 1/2 ounce) can cream of chicken soup


1/4 cup water


1 cup grated cheese (your choice of cheese)


2 cups seasoned stuffing mix


1/2 cup butter, melted


Lightly spray 9 X 13 baking dish. Arrange chicken breasts in baking dish. Combine soup and water. Pour over chicken. Sprinkle cheese on top of soup mixture. Sprinkle stuffing mix on top of cheese. Drizzle melted butter on top. Bake at 350 degrees for approximately 1 hour. (When using chicken tenders the cooking time decreases.).





nfd♥What recipe do you like when you bake chicken breast?
Chicken Divan:





Ingredients:


2 pkgs frozen chopped broccoli, (10 oz each)


6 chicken breast halves, boneless, skinless


water


1 tablespoon Worcestershire sauce


1 teaspoon garlic powder


1 can cream of chicken soup, reduced fat


1 cup mayonnaise


2 teaspoons lemon juice


2 cups shredded cheddar cheese


1 cup crushed Ritz crackers





Preparation:





Cook broccoli until tender. Place chicken breasts in a large pan; cover with water and add Worcestershire sauce and garlic.





Bring to a boil; reduce heat and simmer about 25 minutes. Drain and cool.





Lightly grease or spray a 3-quart casserole. Cut chicken into chunks.





Place broccoli into casserole; top with chicken pieces. Combine soup, mayonnaise, and lemon juice. Pour over chicken. Sprinkle with Ritz crackers if desired. Bake in a preheated 350 degree oven for 35 to 45 minutes.





Serves 6 to 8.What recipe do you like when you bake chicken breast?
There are so many great chicken recipes.





Flour chicken breasts. Brown lightly in a skillet.


No more than 3 minutes per side.


Transfer to a baking dish.


Sprinkle with course black pepper.


MIx two tablespoons soy sauce and 1/4 cup frozen orange juice concentrate (undiluted).


Brush over the chicken. Bake at 350 until done. (Check it in 40 minutes).
We're having this tonight:





BAKED CHICKEN BREASTS WITH ALMONDS





Salt and pepper to taste


5 chicken breasts


4 tbsp. cooking oil


1 can cream of mushroom soup


1/2 c. cooking sherry


1/4 c. sharp cheddar cheese


3 tbsp. grated onion


2 tbsp. Worcestershire sauce


1/2 c. slivered almonds





Salt and pepper chicken; brown in oil. Place in baking dish. Combine soup, sherry, cheese, onion, and Worcestershire sauce; pour over chicken. Sprinkle with almonds on top; cover with foil. Bake at 350 degrees for 45 minutes.


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BUTTERMILK BAKED CHICKEN





¼ cup butter or margarine


4 bone-in chicken breast halves*


½ teaspoon salt


½ teaspoon pepper


1½ cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 ¾ oz) can cream of mushroom soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.


Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.


Arrange chicken, breast side down, in baking dish.


Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.


Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken. Garnish, if desired.


*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.


Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.





--Southern Living, OCTOBER 2001


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Chicken Breasts %26amp; Mushrooms in Lemon Sauce





4-5 Tbsp. butter


olive oil - optional


8 oz. fresh white button mushrooms - sliced thick


6 green onions with tops, sliced


2 cloves garlic, minced


1/4 cup A/P flour


1 Tbsp. fresh rosemary or 1 tsp. dried


½ tsp. salt


1/8 tsp. white pepper


1/4 tsp. paprika


4-6 boneless, skinless chicken breast halves


½ cup chicken stock or canned low sodium broth


¼ cup dry white wine (ie. chardonay)


¼ cup freshly squeezed lemon juice


Capers, to taste





1. In a large skillet over medium heat melt 2Tbsp. butter, add mushrooms, onions and garlic and saute for about 5 minutes (do not over cook).


2. Transfer mushrooms %26amp; onions to the bottom of a covered casserole dish.


3. Combine flour and spices and toss chicken to coat. (Save left over flour)


4. In same skillet over medium heat, add 2T butter (and 1-2Tbsp. olive oil if desired) and brown chicken on both sides. Combining olive oil and butter helps prevent butter from burning while browning chicken.


5. Transfer chicken to casserole dish and place on top of mushrooms and onions.





Preheat oven to 350°.





6. Add 1T butter to skillet if needed. Add reserved flour mixture and whisk. Add stock, wine, lemon juice to flour and butter mixture and heat until it thickens (about 5 minutes). If it becomes too thick add mor stock or wine.


Pour over checken. Place some of the mushrooms and onions over the chicken %26amp; sauce. Sprinkle with capers.





7. Cover and bake for 30-40 minutes until chicken is done and no longer pink. Serve over rice.





--“Big Book of Casseroles” by Maryana Vollstedt


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Oniony Baked Chicken





Chicken:


1/3 cup LAND O LAKES® Butter


1/3 cup crushed saltine crackers


2 tablespoons onion soup mix


8 chicken drumsticks





Dip:


1 med (1 cup) cuke, peeled, chopped


1 cup LAND O LAKES® Light Sour Cream


1½ teaspoon chopped fresh chives


1/2 teaspoon salt


1/2 teaspoon dried dill weed





Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture. Place drumsticks back in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.





Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.


Makes 4 servings (1 1/3 cups dip).
Well my boyfriend makes his chicken breast this way:





A Bowel of corn flaks


A Bowel of your favorite type of BBQ Sause


Butter up the Chicken Breast


put it on the pan add the bbq sause on to then add the corn flaks on to put it in the oven at 350 and keep checking on it every 15 mins until done...
Chicken Salad is good.





I also like shredding the chicken after it's baked and making burritos with it.
1 lb ground dog


sprinkle of oregano
Same one as the last time this was asked. The one on the back of the Hellman's Light Mayo jar.
I like mine marinaded in soy sauce, and mild seasoning.
ritz cracker chicken google it its delish!