Bruschetta Chicken

Flavorful chicken recipe from our Taste of Home cookbook.

Ingredients:

• ½ cup all-purpose flour


• ½ cup egg substitute


• 4 boneless skinless chicken breast halves (4 ounces each)


• ¼ cup grated Parmesan cheese


• ¼ cup dry bread crumbs


• 1 tablespoon butter, melted


• 2 large tomatoes, seeded and chopped


• 3 tablespoons minced fresh basil


• 2 garlic cloves, minced


• 1 tablespoon Crisco® Light Olive Oil


• ½ teaspoon salt


• ¼ teaspoon pepper

Directions:

1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.


2. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.


3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Fiesta Chicken & Rice Bake

Campbell's Soup recipe originally found here.

Ingredients:

 

• 1 can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


• 1 cup Pace® Chunky Salsa OR Pace® Picante Sauce 


• ½ cup water 


• 1 cup whole kernel corn 


• ¾ cup uncooked regular long-grain white rice 


• 4 skinless, boneless chicken breasts halves


• Paprika 


• ½ cup shredded Cheddar cheese

 

Directions:

 

1. Mix the soup, salsa, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken and sprinkle with the paprika. Cover.


2. Bake at 375°F. for 45 minutes or until chicken is cooked through. Sprinkle with the cheese.

Cheddar Broccoli Chicken

Another soup can recipe.

Ingredients

• 1 tablespoon vegetable oil


• 4 skinless, boneless chicken breasts


• 1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup or Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup


• 1/3 cup milk


• 2 cups fresh broccoli flowerets or frozen broccoli flowerets


• 4 cups hot mashed potatoes

Directions

1. Heat oil in skillet. Add chicken and cook until browned.


2. Add soup, milk and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve over potatoes.

Grandpa Tozer's Chicken

Dave's stepdad, Bruce, made this deliscious grilled chicken for us when they came to Phoenix to see Jack.

Ingredients

• 1tbsp soy sauce


• 1tbsp Worcestershire sauce


• 2tbsp lemon juice


• 1 stick butter


• Lawry's season salt


• garlic salt


• onion salt


• chicken

Directions

1. Melt butter and add sauces and juice


2. Grill washed chicken.


3. While chicken is cooking, baste with butter mix and season with salts.

One Dish Chicken & Rice Bake

Another delicious Campbell's Soup recipe.

Ingredients

• 1 can Condensed Cream of Mushroom Soup


• 1 cup water


• ¾ cup uncooked regular long-grain white rice


• ¼ tsp. paprika


• ¼ tsp. ground black pepper


• 4 skinless, boneless chicken breasts

Directions

1. Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish.


2. Top with chicken. Season with additional paprika and pepper. Cover.


3. Bake at 375°F. 45 min. or until done.

We like to put the pepper and paprika right on the chicken while it bakes.

Baked Chicken Parmesan

A tasty baked chicken recipe from Jaime's mom. Shown with Grandma's Disappearing Rolls.

Ingredients

• 4tbsp margarine


• 4 chicken breasts, boneless


• ¼ tsp paprika


• 1 tbsp parley flakes


• 1/8 tsp thyme


• ¼ tsp garlic powder


• ¼ cup Parmesan cheese


• 1/3 cup bread crumbs

Directions

1. Melt margarine over low heat.


2. Mix all spices, cheese and bread crumbs.


3. Carefully dip chicken in melted margarine and then into spice mix, coating completely.


4. Bake on greased baking pan at 350° for 45-50 min or until chicken is cooked through.

Tip: Mix spices in a large bowl that has a lid and then place buttered chicken in, cover and shake until coated

Chicken Noodle Soup

Ingredients

• 8 cups water


• 6 chicken bullion cubes


• 2 boneless skinless chicken breasts, cubed


• 1tsp pepper


• 3 carrots, peeled and sliced


• 3 stalks celery, sliced


• ½ onion, diced


• 8oz egg noodles

Directions

1. Bring water and bullion cubes to boil.


2. Add chicken, pepper, carrots, celery and onion and cook on high for 20 minutes.


3. Add noodles and cook until noodles are al dente.

Chicken & Stuffing Skillet

Another simple, delicious soup can recipe from Campbell's.

Ingredients:

• 1 tbsp. butter OR margarine


• 4 skinless, boneless chicken breasts


• 1 6oz box chicken stuffing mix


• 1 can condensed cream of chicken soup


• ½ cup milk


• ½ cup shredded Cheddar cheese

Directions:

1. Heat butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken.


2. Prepare stuffing in skillet according to pkg. directions except let stand 2 min.


3. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

TIP: *Delicious with cream of celery or cream of mushroom soup.

Cranberry Chicken

A favorite from Jaime's mom, this sweet chicken recipe may sound a little strange but will not disappoint.

Ingredients

• 1 can whole berry cranberry sauce


• 1 pkg Lipton onion-mushroom soup


• ½ bottle of Catalina dressing


• 4-6 boneless chicken breasts

Directions

1. Mix cranberries, soup and dressing


2. Place chicken in baking dish and cover with mixture.


3. Cover with foil (or oven safe cover) and bake for 1 hour or until chicken is done at 350 degrees.

Chicken Quesadillas

Super easy quesadillas based on this soup can recipe.

Ingredients

• 2 skinless, boneless chicken breast, cubed


• 1 can Condensed Cheddar Cheese Soup


• 1 cup salsa


• 10 flour tortillas (8-inch)

Directions

1. Preheat oven to 425°F


2. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.


3. Spread soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.


4. Bake 5 min. or until hot.

Lemon Broccoli Chicken

Pictured with wild rice and steamed carrots. This recipe is based on a recipe from All Recipes.

Ingredients

• 2 tbsp lemon juice


• 1 tbsp vegetable oil


• 4 skinless, boneless chicken breasts


• 1 can (10 3/4 oz.) Condensed Cream of Broccoli Soup


• ½ cup milk


• ground black pepper to taste

Directions

1. Heat oil in skillet. Add chicken and cook until browned.


2. Mix soup, milk, and lemon juice and add to chicken. Top chicken with pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until done.

Curry Chicken Sandwich

A southern style chicken sandwich Dave came up with. This recipe makes 2 sandwiches.

Ingredients

• 1 tbsp vegetable oil


• 1/4 cup diced onion


• 1 boneless skinless chicken breast, sliced


• curry


• chili powder


• 4 slices bread


• Colby Jack cheese, sliced


• ranch dressing


• lettuce


• tomato, sliced

Directions

1. In frying pan sauté onion in oil until translucent.


2. Add chicken and brown one side. Flip and season with curry and chili powder.


3. Toast bread and assemble sandwich. (We assemble it bread, chicken, cheese, tomato, lettuce, bread with the ranch spread on the top piece of bread.)