Prepare Chicken:

• Dredge the pounded chicken breasts in flour.
• Brown Chicken:
• In a large skillet, melt 2 tablespoons of butter over medium-high heat.
• Brown the chicken breasts in the butter until golden brown on both sides.
• Once browned, remove the chicken from the skillet and transfer to a warm platter.

Saute Mushrooms:

• In the same skillet, add the remaining 2 tablespoons of butter.
• Add the sliced mushrooms and sauté until they are golden brown and tender.

Prepare Sauce:

• Sprinkle the mushrooms with 2 tablespoons of flour, stirring to blend well.
• Gradually pour in the chicken broth, stirring constantly.
• Add the minced fresh tarragon or dried tarragon.
• Cook the mixture until it thickens.

Add Half and Half:

• Slowly pour in the half and half, stirring continuously.
• Season the sauce with salt and freshly ground black pepper to taste.

Return Chicken:

• Return the browned chicken breasts to the skillet, nestling them into the sauce.
• Heat the chicken through in the sauce.

Serve:

• Once heated through, serve the tarragon chicken hot, spooning the sauce and mushrooms over the top.

Preheat Oven:

• Preheat the oven to 275°F (135°C).
• Grease a flat 8×12-inch baking dish.

Prepare Ingredients:

• If using bacon, wrap each chicken breast with a slice of bacon.
• Otherwise, proceed with the boneless, skinless chicken breasts.

Layer Chipped Beef:

• Cover the bottom of the greased baking dish with the chipped beef.

Arrange Chicken:

• Place the chicken breasts on top of the layer of chipped beef in the baking dish.
• Prepare Sauce: In a mixing bowl, combine the condensed cream of chicken soup and sour cream.
• Mix until well combined.

Pour Sauce Over Chicken:

• Pour the soup and sour cream mixture evenly over the chicken breasts in the baking dish.

Bake:

• Place the baking dish in the preheated oven, uncovered, and bake for 3 hours.

Serve:

• Once cooked, remove the baking dish from the oven.
• Serve the Sunday dinner chicken hot, accompanied by your favorite side dishes such as vegetables and salad.

Prepare Chicken:

• If using whole chicken breasts, trim any excess fat.
• If necessary, cut the chicken breasts into smaller pieces for even cooking.

Melt Butter:

• In a large skillet, melt the butter over medium heat.
• Stir in the curry powder and minced garlic.

Brown Chicken:

• Add the chicken pieces to the skillet and brown them on all sides.
• Once browned, remove the chicken from the skillet and set aside.

Prepare Sauce:

• In the same skillet with the drippings, stir together the condensed French onion soup and flour until well combined.
• Add Remaining Ingredients: Gradually stir in the water, ketchup, honey, and Worcestershire sauce, ensuring all ingredients are well incorporated.

Cook Chicken:

• Return the browned chicken to the skillet, ensuring it is submerged in the sauce.
• Cover the skillet and cook over low heat for about 1 hour, or until the chicken is cooked through and tender.

Serve:

• Serve the skillet barbecue chicken hot, accompanied by rice or noodles.

Preheat Oven:

• Preheat the oven to 325°F (165°C).

Prepare Rice Mixture:

• In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, and cream of celery soup.
• Rinse out both cans with a little water and add to the mixture.
• Stir until well combined.

Assemble Casserole:

• Spread the rice mixture evenly in the bottom of a large casserole dish.
• Arrange the chicken pieces on top of the rice mixture.

Season:

• Sprinkle the dry onion soup mix evenly over the chicken and rice mixture.

Seal and Bake:

• Completely seal the casserole dish with tin foil, ensuring no steam can escape during baking.
• Bake in the preheated oven for 1 hour.
• Do not peek or uncover until done.

Check for Doneness:

• After 1 hour, carefully remove the casserole from the oven.
• Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) and that the rice is fully cooked.

Serve:

• Once done, remove the tin foil and serve the chicken and rice casserole hot.

Preheat Oven:

• Preheat the oven to 350°F (175°C).

Prepare Sauce:

• In a medium saucepan, melt 1 tablespoon of margarine.
• Add 3 tablespoons of flour and stir over medium heat for 1 minute, being careful not to brown the flour.
• Gradually add the chicken stock and skim milk, whisking constantly until the mixture comes to a boil.
• Continue to cook for 1 minute more, then set aside.

Cook Chicken:

• In a large skillet, melt the remaining tablespoon of margarine along with canola oil over medium heat.
• Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
• Remove the chicken from the skillet and place in a baking dish coated with non-stick vegetable spray.

Cook Mushrooms:

• In the same skillet, cook the sliced mushrooms for 5 minutes.

Prepare Sauce:

• Stir in the remaining tablespoon of flour, the white wine, and water into the skillet with the mushrooms.
• Simmer, stirring, until the sauce thickens, about 10 minutes.
• Stir in the 2% milk, salt, tarragon, garlic powder, and black pepper.

Bake:

• Pour the sauce over the chicken in the baking dish.
• Bake, uncovered, until the chicken is hot and cooked through, about 45 minutes.

Garnish and Serve:

• Sprinkle the cooked dish with chopped green onions and parsley.
• Bake for an additional 5 minutes.

Serve:

• Serve the chicken in white wine mushroom sauce hot, accompanied by your choice of side dishes.

Prepare Chicken Cutlets:

• Place each chicken breast half between two pieces of plastic wrap or waxed paper.
• Gently pound the chicken with a rolling pin or meat mallet until about 1/4 inch thick.
• Repeat with the remaining chicken pieces to make 4 cutlets.
• Coat the chicken cutlets with flour.

Prepare Breading Mixture:

• In a shallow dish, combine the bread crumbs, dried oregano, and salt.
• In another shallow dish, whisk together the beaten egg and water.
• Dip each chicken cutlet in the egg mixture, then coat with the bread crumb mixture.

Prepare Sauce:

• In a small saucepan, combine the tomato sauce, dried basil, and garlic powder.
• Cook over low heat until thoroughly heated, stirring occasionally.

Cook Chicken:

• Heat the olive oil in a large skillet over medium-high heat until it ripples.
• Add the breaded chicken cutlets to the skillet and cook until crisp and golden brown on one side, about 6 to 8 minutes.
• Flip the cutlets and cook on the other side for about 2 minutes, or until the chicken is no longer pink.

Melt Cheese:

• Top each chicken cutlet with a slice of Mozzarella cheese.
• Cover the skillet and cook for about 1 minute, or until the cheese is melted.

Serve:

• Place each chicken cutlet on a serving plate.
• Serve with the heated tomato sauce and sprinkle with grated Parmesan cheese.

• Preheat the oven to 400°F (200°C).
• Grease a baking sheet or line it with parchment paper.
• Season the chicken thighs with salt and pepper on both sides.
• In a small bowl, combine the Dijon mustard and olive oil.
• In another bowl, mix together the cornbread crumbs and chopped fresh herbs (sage, thyme, and rosemary).
• Brush each chicken thigh with the mustard and oil mixture, coating them evenly.
• Dip each chicken thigh into the cornbread crumb and herb mixture, pressing down gently to adhere the crumbs.
• Place the coated chicken thighs on the prepared baking sheet.
• Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
• Once the chicken is cooked, switch the oven to broil.
• Broil the chicken thighs for 2-3 minutes on each side, or until the cornbread crust is golden brown and crispy.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a roasting pan with butter.
• Pour the dry herb rice mix into the buttered roasting pan, spreading it evenly.
• Arrange the chicken parts on top of the rice in the roasting pan.
• Sprinkle the onion soup mix evenly over the chicken.
• In a mixing bowl, combine the cream of celery soup with 2 soup cans of water.
• Stir until well mixed.
• Pour the soup mixture over the chicken and rice in the roasting pan, ensuring everything is evenly coated.
• Cover the roasting pan with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
• After 1 hour and 30 minutes, remove the foil and continue baking for another 30 minutes or until the chicken is cooked through and the rice is tender.
• During the last 30 minutes of baking, pour the melted butter over the chicken for added flavor and moisture.
• Once done, remove from the oven and let it rest for a few minutes before serving.

• Preheat the oven to 375°F (190°C).
• Grease a 9×13 inch baking dish.
• In a large saucepan, combine the condensed cream of chicken soup, mayonnaise, sour cream, and instant minced onion.
• Stir in the cooked chicken, water chestnuts, mushrooms, and celery.
• Cook over medium heat until the mixture is hot and bubbly.
• Pour the creamy chicken mixture into the prepared baking dish.
• Unroll the crescent roll dough and separate it into two rectangles.
• Trim the dough to fit the baking dish if necessary.
• Place the dough rectangles over the hot chicken mixture.
• In a small bowl, combine the shredded cheese and slivered almonds.
• Sprinkle the cheese and almond mixture evenly over the dough.
• Drizzle the melted butter over the top.
• Bake in the preheated oven for 20-25 minutes or until the crust is a deep golden brown.
• Serve hot, spooning the creamy chicken and almond mixture over each serving.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• Arrange the chicken pieces in the prepared baking dish.
• Layer the thinly sliced potatoes and onion over the chicken.
• Season the chicken, potatoes, and onion with salt and pepper to taste.
• Add a little water to the baking dish to create some moisture.
• Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
• After 40 minutes, remove the foil and spoon the condensed cream of mushroom soup over the chicken, potatoes, and onion.
• Return the baking dish to the oven and bake, uncovered, for an additional 10-20 minutes or until the chicken is cooked through, the potatoes are tender, and the sauce is bubbly.
• Serve hot, spooning the mushroom sauce over the chicken and potatoes.