|Are You Chicken in the Kitchen?|
|by CQ Products|
It's dinnertime and there are hungry mouths to feed. A quick search of the fridge results in boneless, skinless chicken breast halves.
1 - 10 of 50 for french oven chicken
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In a blender, combine all ingredients (except chicken). Remove skin ... thermometer). You may use boneless, skinless chicken breasts for this recipe, if desired.
Mix the soup ... all over the chicken and marinate for ... refrigerator. Preheat the oven to 350 degrees. ... marinated for up to 24 hours ahead of time.
Bring to a ... Use cut up chicken or breasts. Coat ... 1 hour longer (1/2 hour covered, 1/2 hour uncovered). Chicken should have a tempting golden color.
Mix first 3 ingredients. Pour juice over chicken. Bake 2 hours at 350 degrees until done. Serves 10-12.
Mix all ingredients well and pour over cut up chicken. Bake 375 degrees until tender and browned.
Marinate chicken parts in French dressing and crushed ... chicken. Cover with aluminum foil. Bake at 325 degrees for 3 - 3 1/2 hours; uncover last 1/2 hour.
Mix celery soup, ... inch pan. Place chicken on top of ... 1 can of french onion soup on ... add water to onion soup. Bake at 325 degrees for 2 1/2 hours.
Boil chicken breasts until done. ... and place in oven-proof bowl. Add ... 1/2 can of French fried onions. Mix ... minutes or until hot and bubbly. Serves 4.
Preheat oven to 350 degrees. ... and cheese. Put in casserole, top with onions and cheese and bake 30 minutes. Nice lunch dish. This can be frozen ahead.
Combine salad dressing mix and butter. Dip chicken in butter mixture. ... sheet and bake uncovered for 1 hour in a 350 degree oven until brown and tender.
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