• Preheat the oven to 375°F (190°C).
• Arrange the chicken cutlets or pieces in a single layer in a baking dish.
• Place a layer of Swiss or Muenster cheese slices over the chicken.
• In a mixing bowl, combine the cream of chicken soup with water, then pour the mixture evenly over the chicken and cheese.
• Sprinkle the dry stuffing mix over the top of the chicken and soup mixture.
• Dot the stuffing with small pieces of butter or margarine for added flavor.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the top is golden brown.

• Preheat the oven to 350°F (175°C).
• Place the chicken breasts in a single layer in an oblong baking dish.
• In a mixing bowl, combine the cream of mushroom soup, Lipton onion soup mix, and heavy cream.
• Mix until well combined.
• Spread the creamy onion mixture evenly over the chicken breasts.
• Sprinkle paprika over the top of the chicken for added color and flavor.
• Bake in the preheated oven for 40 minutes or until the chicken is cooked through and tender.

• In a skillet, combine the cream of mushroom soup, pineapple chunks with their juice, and soy sauce.
• Mix well.
• Add the Swanson chunk white chicken, sliced celery, green onions, green pepper, radishes, and water chestnuts to the skillet.
• Stir gently to combine.
• Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until heated through and the vegetables are tender.
• Serve the Oriental Chicken Delight with cooked rice and additional soy sauce on the side, if desired.

• Preheat the oven to 350°F (175°C).
• Place the chicken breast halves in a baking dish.
• In a mixing bowl, combine the cream of mushroom soup and sherry.
• Mix well.
• Pour the soup mixture over the chicken in the baking dish.
• Sprinkle the grated Cheddar cheese evenly over the top of the chicken and sauce.
• Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
• After 45 minutes, remove the foil and continue baking for an additional 45 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
• Serve hot and enjoy!

• Preheat the oven to 325°F (160°C).
• Grease a 9″x12″ baking pan.
• Spread the uncooked rice evenly on the bottom of the baking pan.
• In a mixing bowl, combine the mushroom soup, onion soup, and water.
• Mix slightly.
• Pour the soup mixture over the rice in the baking pan.
• Place the chicken pieces on top of the soup and rice mixture.
• If desired, the chicken can be cut into smaller pieces and stirred into the mixture.
• Season with salt and pepper to taste.
• Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through and the rice is tender.
• If using larger chicken pieces, turn them over when they are browned on one side during baking.

• Preheat the oven to 350°F (175°C).
• In a large mixing bowl, combine all the ingredients: cooked chicken, cooked rice, cream of celery soup, chopped onion, drained green beans, mayonnaise, water chestnuts, and sliced pimientos (if using).
• Mix well until everything is evenly incorporated.
• Pour the mixture into a 2 1/2 or 3 quart casserole dish, spreading it out evenly.
• Bake in the preheated oven for 25 to 30 minutes, or until the casserole is heated through and bubbly.

Preheat the Oven:

• Preheat the oven to 400°F (200°C).

Prepare the Baking Dish:

• Grease a 13″x9″ baking dish.

Assemble the Casserole:

• Remove the skin and bones from the stewed chicken and place the meat in the bottom of the baking dish.
• Spread the cream of chicken soup over the chicken in the baking dish.
• Prepare the dressing mix as directed on the package and spread it over the chicken and soup mixture in the baking dish.
• Pour the chicken broth and milk over the top of the casserole.

Bake the Casserole:

• Bake in the preheated oven for about 25 minutes, or until the casserole is heated through and the top is golden brown.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• In a shallow bowl or plate, mix together the crushed Ritz crackers and grated Parmesan cheese.
• Dip each chicken breast into the melted margarine or butter, then coat thoroughly with the crumb mixture, pressing gently to adhere.
• Roll each chicken breast from the wide end to the narrow end, creating a rolled shape.
• Place the rolled chicken breasts seam side down in the greased baking dish.
• Bake in the preheated oven for 30 minutes, covered with foil.
• After 30 minutes, remove the foil and continue baking for an additional 30 minutes, or until the chicken is cooked through and the crust is golden brown.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• Spread the cooked and chopped chicken pieces evenly in the bottom of the greased baking dish.
• Sprinkle the dry Stove Top stuffing mix over the chicken to cover it completely.
• In a mixing bowl, combine the chicken broth, condensed celery soup, and the seasoning packet from the Stove Top stuffing mix.
• Mix well.
• Pour the soup mixture evenly over the chicken and stuffing in the baking dish.
• Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the top is golden brown.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• In a large mixing bowl, combine the cooked, chopped chicken, cooked wild rice, chopped onion, mayonnaise, cooked French green beans or broccoli, condensed celery soup, water chestnuts (if using), and chopped pimiento (if using).
• Mix well to combine all ingredients.
• Transfer the mixture to the greased baking dish, spreading it out evenly.
• Bake in the preheated oven for 45 minutes to 1 hour, or until the casserole is heated through and bubbly.
• Serve hot.