|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Tip: Try marsala soup for more results.
Results 1 - 10 of 15 for chicken marsala soup
Result Page: 1
Make rice following ... of butter. Sauté chicken until brown, and ... Stir in peas, soup, and milk, ... on a bed of rice. Sprinkle with bread crumbs. . N.
Layer: chicken, cheese, soup and wine. Mix ... water. Bake uncovered at 325 for 1 - 1 1/2 hours or 350 for 1 hour. (Can double - use only 3-4 cups topping.)
Sprinkle chicken breasts with seasoning salt. Mix together the soup, sour cream, ... degrees uncovered for 1 1/4 hours. Serve over plain white rice. Excellent.
Sprinkle chicken with Cajun seasoning ... chicken broth and soup and simmer for ... chicken to pan and simmer for 20 to 25 minutes covered. Serve with rice.
Remove skin from chicken breasts. Brown the ... large skillet. Add soup, wine, and ... covered for 35 minutes. Serve with rice. Salt and pepper to taste.
Put chicken, skin side ... 45 minutes. Added Zest: Add 1 pound sweet sausage for last 45 minutes and another pan in oven. When chicken is done, slice in.
Season and coat chicken breasts with flour. ... boiling water to soup mix. Add to ... Serve immediately with the sauce. Excellent served with rice pilaf.
Saute mushrooms and ... mix together onion soup mix, wine and ... mushrooms and garlic over meat. Pour wine mix over that. Bake at 350°F for 45 minutes.
Cut uncooked chicken in bite-size pieces. ... Add rest of ingredients. Simmer 15 or 20 minutes, covered. Serve on top of rice, noodles or mashed potatoes.
Heat olive oil in large skillet. Cook chicken breast over medium ... medium heat. Add soup and milk. Stir ... minutes, until cheese just begins to melt.
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