• Preheat the oven to 350°F (175°C).
• Grease the bottom of a 13″x9″x2″ baking pan.
• Spread the uncooked rice evenly over the bottom of the greased baking pan.
• Arrange the chicken pieces on top of the rice.
• Dot the chicken pieces with butter or margarine.
• Sprinkle the dry onion soup mix evenly over the chicken and rice.
• Season with salt and pepper to taste.
• Pour the boiling water evenly over the chicken and rice.
• Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the rice is tender.
• If desired, for a browner chicken, you can brown the chicken pieces before arranging them on the rice.
• Serve hot.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Casserole Dish:

• Grease a casserole dish.

Make the White Sauce:

• In a saucepan, melt the margarine over medium heat.
• Stir in the flour to form a roux, cooking for about 2 minutes.
• Gradually add the chicken broth and milk to the roux, stirring constantly until the mixture thickens and becomes smooth.
• Season with salt and pepper to taste, and stir in the chopped onion.
• Set aside.

Combine the Ingredients:

• In a large mixing bowl, combine the cooked, cut-up chicken, drained whole kernel corn, grated sharp cheese, and chopped pimiento.
• Mix well.
• Pour the prepared white sauce over the chicken mixture in the mixing bowl.
• Stir until all ingredients are evenly coated.

Assemble the Casserole:

• Transfer the mixture to the greased casserole dish, spreading it out evenly.
• Sprinkle buttered bread crumbs over the top of the casserole.

Bake:

• Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the bread crumbs are golden brown.

Serve:

• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a 9″x13″ baking pan.
• In a large mixing bowl, combine the diced chicken, diced celery, mayonnaise, cream of mushroom soup, chopped pimiento, sliced water chestnuts, salt, chopped onion, and lemon juice.
• Mix well until all ingredients are well-blended.
• Pour the mixture into the prepared baking pan, spreading it evenly.
• Sprinkle the grated cheese evenly over the top.
• Top with the crushed potato chips and slivered almonds.
• Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the top is golden brown.
• Serve hot.

• Preheat the oven to 400°F (200°C).
• Cook the chicken breasts until tender, then remove the skin and bones.
• Cut each chicken breast in half.
• In a mixing bowl, combine the cream of chicken soup, grated onion, lemon juice, and mayonnaise.
• Mix well to create the sauce.
• Arrange the halved chicken breasts in a Pyrex dish, leaving space between each piece.
• Spoon the sauce evenly over the chicken breasts.
• If using slivered almonds, sprinkle them over the top of the chicken and sauce.
• Before baking, sprinkle crushed potato chips, Ritz crackers, or corn flakes over the casserole.
• Bake in the preheated oven for 20 minutes, or until the chicken is fully cooked and the topping is golden brown.
• Serve hot.

• Heat 1 cup of oil in a skillet over medium-high heat for frying.
• Season the chicken pieces with salt and pepper, then coat them evenly with 1 cup of flour.
• Fry the chicken pieces in the hot oil until they are crispy and golden brown.
• Remove them from the skillet and drain on paper towels.
• In the same skillet, drain excess oil, leaving a small amount.
• Add the sliced onion and bell pepper, and sauté for about 5 minutes until they are slightly softened.
• Sprinkle 1 tablespoon of flour over the onions and peppers, and stir well to combine.
• Return the fried chicken to the skillet, and continue to sauté for an additional 5 minutes, allowing the flour to coat the chicken and vegetables.
• Pour the sweet and sour sauce over the chicken and vegetables in the skillet.
• Stir to coat evenly.
• Cover the skillet and allow the mixture to simmer for 15 minutes, stirring occasionally.
• Serve the crispy sweet and sour chicken over rice.

• Heat 1 cup of oil in a skillet over medium-high heat for frying.
• Season the chicken pieces with salt and pepper, then coat them evenly with 1 cup of flour.
• Fry the chicken pieces in the hot oil until they are crispy and golden brown.
• Remove them from the skillet and drain on paper towels.
• In the same skillet, drain excess oil, leaving a small amount.
• Add the sliced onion and bell pepper, and sauté for about 5 minutes until they are slightly softened.
• Sprinkle 1 tablespoon of flour over the onions and peppers, and stir well to combine.
• Return the fried chicken to the skillet, and continue to sauté for an additional 5 minutes, allowing the flour to coat the chicken and vegetables.
• Pour the sweet and sour sauce over the chicken and vegetables in the skillet.
• Stir to coat evenly.
• Cover the skillet and allow the mixture to simmer for 15 minutes, stirring occasionally.
• Serve the crispy sweet and sour chicken over rice.

• Preheat the oven to 400°F (200°C).
• Lightly grease a baking dish.
• In a skillet, melt the margarine over medium heat.
• Add the chopped onion and celery, and sauté until softened.
• Add the finely chopped chicken to the skillet along with Worcestershire sauce, Tabasco sauce, salt, and pepper.
• Cook until heated through and well combined.
• Remove from heat and set aside.
• In a mixing bowl, combine the cream of mushroom or chicken soup, sour cream, and milk.
• Mix until well combined and set aside.
• On a lightly floured surface, roll out each biscuit flat with a rolling pin.
• Spoon a portion of the chicken mixture onto each biscuit, then fold the biscuit over and pinch all edges together to seal.
• Place the filled biscuits in the prepared baking dish and bake in the preheated oven for 10-15 minutes, or until lightly browned.
• Remove the baking dish from the oven and cover the biscuits with the prepared soup mixture and grated Cheddar cheese.
• Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a casserole dish.
• Remove the chicken meat from the bone and cut it into bite-size pieces.
• In a large pot, cook the bell pepper and onion in 1 cup of chicken broth until softened.
• Cook the vermicelli pasta in the remaining chicken broth until al dente.
• In a mixing bowl, combine the cooked chicken, cooked bell pepper and onion mixture, cooked vermicelli pasta, cream of mushroom soup, celery salt, black pepper, Worcestershire sauce, and half of the grated Cheddar cheese.
• Mix until well combined.
• Transfer the mixture to the greased casserole dish.
• Sprinkle the remaining grated Cheddar cheese over the top of the casserole.
• Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Lightly grease a casserole dish.
• Place the chicken breasts in the prepared casserole dish.
• Lay the Swiss cheese slices on top of the chicken breasts.
• In a bowl, mix together the cream of mushroom soup and milk.
• Pour the mixture over the chicken and cheese.
• Spread the Pepperidge Farm herb seasoning stuffing mix evenly over the top of the chicken and soup mixture.
• Drizzle the melted margarine over the stuffing mix.
• Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
• After 40 minutes, remove the foil and continue baking for an additional 10 minutes, or until the chicken is cooked through and the stuffing is golden brown.
• Serve hot.