4 chicken breasts, split
1 stick margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 c. uncooked rice

Melt butter in a 9x13-inch pan; reserve melted butter. Mix soup and rice together; pour into prepared pan. Rub chicken lightly with the melted margarine; salt to taste Lay chicken over mixture in pan (don't press down!). Bake uncovered at 350-degrees for 1-1/2 hours.


4 c. cooked chicken breast (boned & cut into chunks)
1 box frozen chopped broccoli, thawed (cooked)
1 can cream of mushroom soup
1 c. mayonnaise, not salad dressing
1/4 tsp. curry powder
2-3 c. shredded Cheddar cheese

Mix the soup, mayonnaise and curry powder together. In a 9-inch square baking dish, layer broccoli, chicken and soup-mixtur; top with cheese. Bake at 350-degrees for 35-45 minutes.


4 chicken breasts
2 (10 oz.) pkg. chopped broccoli
1 (10 oz) Cracker Barrel Sharp Cheese Bar (red wrapper)
1 stick margarine
1 roll Ritz crackers
1/2 c. milk
3-4 T. flour (for sticking)

Boil chicken for about 45 minutes. Cool; bone and skin; cut into bite-size pieces Shred the cheese. Cook broccoli as directed. Crush Ritz crackers in the oll. Melt margarine in baking pan.

In buttered baking pan, layer: chicken, broccoli, cheese and flour. Pour milk over top. Cover wth cracker crumbsw. Drizzle melted margarine over top. Bake at 375-degrees for 30 minutes.


3-4 lb. cooked chicken
1 pkg. herb-seasoned stuffing mix
2 cans cream of chicken soup
1 soup can milk
1 soup can water
1/4 lb. sharp cheese, julienned

In a 9x13-inch pan, put 1/2 the dressing mix. Cut chicken into bite-sized pieces; spread over dressing. Add remaining dressing. Mix soup, milk and water; pour over casserole. Top wtih cheese strips. Bake (uncovered) for 1 hour at 350-degrees.


(This has become on eof our favorites. When Steve & I have couples over for dinner, we almost always serve this. I've had 8 pans of it going at once ... and there's never a single bite left over!)

12 lasagna noodles
4 chickenbreasts -- cooked, boned & shredded
1 can cream of muchroom soup
1 can cream of chicken soup
1 c. sour cream
2 c. grated Cheddar cheese

Boil chicken until it falls easily from bones, reserving the broth. Bone and shred the chicken. Cook the lasagna noodles in the broth. Mix together the soups and sour cream.

In a buttered 9x13-inch pan, layer a double row of noddles, half the chicken, half the soup-mixture and half the cheese. Repeat layers. Bake at 350-degrees for 45 minutes.


4 cloves garlic, minced
2 T. butter
1 lb. sliced mushrooms
10 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz sour cream
3/4 c. Monterey Jack cheese, shredded
1/4 c. sherry
1/4 tsp. each salt & pepper

Wash chicken; pat dry. spray a 9x13-inch pan with cooking spray. Cut chicken into large chunks; place in pan.

Melt butter in a large skillet. Add garlic & mushrooms; cook until crisp-tender. Add soup & sherry; cook through. Remove from heat; cool slightly. Stir in sour cream; salt & pepper.

Sprinkle cheese over chicken; pour soup-mixture over top. Bake at 350-degrees for 1 hours, until chicken is tender. Be careful to not over-cook!


1 c. Italian breadcrumbs
1 c. Parmesan cheese
Several shakes garlic salt
4 boneless, skinless chicken breasts
2 eggs
1/4 c. milk
Olive oil
1 jar spaghetti sauce
Sliced Mozzarella cheese

Mix breadcrumbs, Parmesan cheese and garlic salt together. Pound chicken until 1/2-inch thick. Mix eggs and milk together. Dip chicken in milk mixture; then roll in crumb mixture. Brown chicken in olive oil; place in a glass baking dish. Cover with spaghetti sauce. Top with slices of Mozzarella. Cover and bake at 325-degrees for 30 minutes.


1/2 c. onion, chopped
1/4 c. margarine
1/4 c. flour
3/4 tsp. sage
1/4 tsp. salt
Dash of pepper
1-1/2 c. milk
4 c. cooked chicken, chopped
2 c. sharp Cheddar cheese, shredded
1 *8 oz) can crescent rolls
1 (10 oz) pkg. frozen, chopped broccoli, cooked & drained

Saute onion in margarine. Blend in floru and seasonings. Gradually add milk, stirring constantly until thickened. Add chicken, cheese and broccoli; mix well. Spoon into an oblong baking dish. Using rolls, make a lattice design on mixture and brush with melted margarine. Bake at 350-degres for 35 minutes.


6 boneless, skinless chicken breast halves
3/4 c. frozen orange juice
1/2 c. thinkly sliced celery
1/2 c. chopped onion
2 tsp. chicken bouillon
1/2 tsp. thyme, crushed
1-1/3 c. long-grain rice
Garlic salt
Snipped parsley

Rinse chicken; pat dry with paper towels. In medium saucepan, combine orange juice, celery, onion, bouillon, thyme, 2 c. water and a dash of pepper; bring to boiling. Transfer to a 3-quart rectangular bakign dish. Stir in uncooked rice. Add chicken. Sprinkle lightly with garlic salt, Paprika and additional pepper. Cover and bake at 350-degrees for about 1 hour, or until tender. Sprinkle with parsley. Serves 6.


Boneless, skinless chicken breasts (as many as needed)
Italian seasoned breadcrumbs
Salt & Pepper

Slice the chicken breasts in half lengthwise. Marinate in buttermilk overnight in refrigerator.

Drain chicken; dredge in Italian seasoned breadcrumbs. Place in baking pan. Salt & Pepper to taste. Bake at 350-degrees for 1 hour and 10 minutes. Moist, tender and delicious!


4 chicken breasts, boned and halved
Salt & Pepper to taste
1 (4 oz) can mushrooms, drained
1 can cream of mushroom soup
2/3 c. water
1 c. sour cream

Arrange chicken in a baking pan. Season with salt & pepper; then cover with mushrooms. Mix together soup, water and sour cream. Spread over chicken & mushrooms. Sprinkle with Paprika. Bake at 350-degrees for 1 hour.


3 T. Soy sauce
1 T. Honey
1 T. Vegetable oil
1 tsp. Lime juice
1 tsp. Chopped garlic
4 skinless, boneless chicken breast halves

In a shallow medium dish, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken breast halves into the mixture.Marinate in the refrigerator at least 30 minutes.Preheat an outdoor grill for high heat and lightly oil grate. Place marinated chicken on the prepared grill. Cook 6 to 8 minutes on each side, until meat is no longer pink and juices run clear.


6 skinless, boneless chicken breast halves
1/3 c. butter (not margarine)
1-1/2 c. flour
Olive oil
Salt & Pepper

Wash & dry chicken; pound flat with a mallet. Melt butter in oil in large skillet. Put flour in bowl with lid; drop chicken in and shake to coat . Place chicken in skillet; cook on both sides until done. Salt & pepper to taste. Keep chicken warm while making the sauce.

Sauce: Melt 4 T. butter to the same skillet, scraping up brown bits from bottom. Remove from heat. Add 4 T. parsley and the juice of 1-1/2 lemons (careful! It will bubble up!). Pour some over the chicken; serve some in a small dish for dipping.


Chicken pieces of choice
1 c. pineapple juice
1 pkg. HIdden Valley Ranch mix
1 tsp. seasoned salt
1 T. cornstarch
1/8 c. water

Mix together the juice, Ranh mix and salt. Marinate chicken in sauce at least 2 hours. Drain sauce into saucepan. Bake chicken, skin-side down and covered, at 350-degrees for 45 minutes.

Mix together cornstarch and water. Stir into marinade; bring to boil. When thickened, turn chicken skin-side up and spoon some sauce on chicken. Bake 15 miutes longer, adding sauce once more.


Grease a 9x13-inch casserole dish.

Mix 3 cups (or more) cooked, cubed chicken and 1 T. poppy seeds.

Put in casserole dish; sprinkle with 1/2 c. uncooked Stovetop stuffing mix.

Mix 1 c. sour cream and 1 can cream of chicken soup; spread on top.

MIx 1-1/2 c. (1 roll) crushed Ritz crackers, 1 tsp. poppy seeds and 1 stick melted butter. Sprinkle over top. Bake at 350-degrees for 30 to 45 minutes.


4 boneless, skinless chicken breast halves
6 oz. Swiss cheese, sliced
1/2 lb. mushrooms, sliced
1/4 c. chicken broth
1 can cream of chicken soup
2 c. herb stuffing mix
1 stick butter, melted

Place chicken in a lightly-oiled baking dish. Top each with 2 slices Swiss cheese. Place mushrooms over cheese. Blend broth and soup together; spoon over chicken. SPrinkle stuffing mix on top; drizzle with melted butter. Bake at 350-degrees for 45 to 50 minutes.


6 boneless, skinless chicken breast halves
4 oz. jar whole mushrooms, drained
2 c. shredded Swiss cheese
1 can cream of mushroom soup
1/4 c. sour cream
1/4 c. chicken broth
1/4 c. freshly grated Parmesan cheese

Heat oven to 350-degrees. Place chicken in ungreased baking dish. Add mushrooms. Sprinkle with Swiss cheese.

In small bowl, combine soup, sour cream and broth; blend well. Pour over chicken. Bake 50 minutes. Sprinkle with Parmesan cheese. Bake an additional to or 10 minutes, until chicken is fork-tender. Serve with additional sauce.


8 large flour tortillas
3/4 c. Cheddar cheese, grated
3/4 c. Monterey Jack cheese, grated
3/4 c. Jalapeno cheese, grated (omit if serving to children)
2 c. cooked, cubed chicken

Mix cheeses together. Generously place cheese on half-side of each tortilla; top with cubes of chicken (or you can use beef, pork , ham, green peppers -- or leave meat out for plain cheese Quesadillas). Fold tortilla over .Place on a lightly oiled and heated stovetop grill until cheese has melted and grill marks are on the tortillas (not long -- just a minute!). Cut into wedges . Serve immediately with salsa and/or sour cream.


1-1/2 lb. potatoes
1 c. shredded Cheddar cheese
2 cans fried onions
1-1/2 c. cubed cooked chicken
10 oz. pkg frozen mixed vegetables
1 can cream of chicken soup
1/2 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. pepper

Wash potatoes. Cook (covered) in large pan for 20-25 minutes. Drain; peel and mash (you'll need at least 3 cups). Stir in 1/2 the cheese and 1/2 the onions. Spread potato mixture over bottom of a greased 2-qt. casserole an dup sides to forma shell.

Combine chicken, vegetables, soup, mustard, garlic powder and pepper. Spoon into shell. Cover loosely. Bake at 375-degrees for 35-45 minutes. Sprinkle with remaining cheese and onions. Let stand 5 minutes before sering.

For additional chicken recipes, visit Cheddar Bay's

Return to Cheddarbay Sitemap

Midi playing is Picard Flute