• Season the chicken breasts with salt and pepper on both sides.
• In a skillet, melt the margarine over medium heat.
• Add the chicken breasts to the skillet and brown on both sides, about 4-5 minutes per side.
• Once the chicken is browned, add the pineapple chunks with their juice and the brown sugar to the skillet.
• Continue cooking, stirring occasionally, until the liquid thickens and forms a sauce, about 10-15 minutes.
• Once the sauce has thickened, remove the chicken from the skillet and place on a serving dish.
• Spoon the pineapple sauce over the chicken.
• Garnish with thinly sliced scallions.

• Preheat the broiler and line a baking sheet with aluminum foil for easy cleanup.
• In a mixing bowl, combine the ginger, soy sauce, sherry, chopped onion, and honey.
• Mix well to form the marinade.
• Place the chicken breasts on the prepared baking sheet.
• Pour half of the marinade over one side of the chicken breasts.
• Broil the chicken for about 5 minutes.
• Turn the chicken breasts over and pour the remaining marinade over the other side.
• Broil for an additional 3-5 minutes, or until the chicken is cooked through and has a nice glaze.
• Serve hot.

• Preheat the oven to 325°F (165°C).
• Butter a 9 x 13 inch baking dish.
• In a mixing bowl, combine 3/4 of the bag of herb dressing, shredded chicken, chicken noodle soup, cream of chicken soup, and beaten eggs.
• Mix well.
• Pour the mixture into the prepared baking dish.
• Drizzle the melted butter over the top of the casserole.
• Sprinkle the remaining herb dressing evenly over the top.
• Bake in the preheated oven for about 40 minutes, or until the casserole is set and the top is golden brown.
• Serve hot.

• Preheat the oven to 375°F (190°C).
• Grease a 9 x 12 inch baking pan with a small amount of butter.
• Place the chicken pieces in the pan.
• Dot the remaining butter on top of the chicken.
• Add the sliced onions and mushrooms over and around the chicken pieces.
• In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and cream of mushroom soup.
• Mix well.
• Pour the soup mixture evenly over the chicken, onions, and mushrooms.
• Sprinkle the top with paprika.
• Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the top is golden and bubbly.
• Serve hot.

• Cook the noodles according to the package directions.
• Drain and set aside.
• In a large skillet or saucepan, combine the cooked noodles, cream of chicken soup, milk, and canned chicken.
• Simmer over medium heat for 15 minutes, stirring occasionally until heated through and well combined.
• If desired, add peas, corn, or your favorite vegetable to the mixture during the last 5 minutes of cooking.
• Serve hot.

• Preheat the oven to 325°F (165°C).
• Cut the whole chicken into serving pieces and place them in a large casserole dish.
• In a mixing bowl, combine the sour cream, cream of mushroom soup, and dry onion soup mix.
• Mix well until smooth.
• Spread the soup mixture evenly over the chicken pieces.
• Cover the chicken and soup mixture with the chow mein noodles.
• Bake in the preheated oven for 1 1/2 hours, until the chicken is cooked through and the top is golden and crispy.
• Serve hot.

• Heat the oil in a large skillet over medium heat.
• Add the chicken pieces and brown them on all sides, about 5-7 minutes per side.
• Add the sliced onion to the skillet and cook until softened, about 5 minutes.
• Sprinkle the chicken and onion with allspice, salt, and pepper.
• Add the bay leaf to the skillet.
• Reduce the heat to low, cover the skillet, and cook the chicken slowly.
• Turn the chicken pieces often to prevent sticking or burning, until the chicken is cooked through and tender, about 40-45 minutes.
• Remove the bay leaf before serving.
• Serve hot.

Prepare the Herbed Mixture:

• Rinse the turkey or chicken thoroughly and pat it dry.

Blend the Herbs:

• In a blender, combine the dried parsley, rubbed sage, marjoram, thyme, savory, and rosemary.
• Blend until the herbs are finely ground.

Season the Turkey or Chicken:

• Sprinkle the herb mixture evenly over the cavity and outside of the turkey or chicken, ensuring it is well coated.

Prepare the Cooking Bag:

• Preheat the oven to 325°F (165°C).
• Shake the flour into the cooking bag, coating the inside.
• Place the bag in a large roasting dish.

Roast the Turkey or Chicken:

• Carefully place the seasoned turkey or chicken into the prepared cooking bag according to the bag’s instructions.
• Insert a meat thermometer into the thickest part of the meat, ensuring it does not touch bone.
• Bake until the thermometer reads 185°F (85°C), typically about 3-4 hours depending on the size of the bird.

Rest and Serve:

• Once cooked, carefully slit open the bag.
• Remove the turkey or chicken and let it rest for 15 minutes before carving.
• Serve with your preferred dressing or side dishes.

Saute Shrimp and Garlic:

• In a large skillet, melt the butter over medium heat.
• Add the crushed garlic and shrimp, and sauté until the shrimp are pink, approximately 2 minutes.

Thicken Sauce:

• Stir in the cornstarch and cook for 1 minute to thicken the sauce.

Add Ingredients:

• Add the chicken broth, chopped tomatoes with liquid, sliced pepperoni, thawed peas, and cayenne pepper to the skillet.
• Bring the mixture to a full boil, stirring occasionally.

Stir in Rice and Saffron:

• Stir in the dry minute rice and saffron.
• Cover the skillet and remove it from the heat.

Let Stand:

• Let the paella stand, covered, for 5 minutes to allow the rice to absorb the liquid and the flavors to meld.

Fluff and Serve:

• After 5 minutes, uncover the skillet and fluff the paella with a fork.
• Serve hot.

Preheat Oven:

• Preheat your oven to 350°F (175°C).

Prepare Chicken:

• Place the split chicken breasts and chicken leg thighs in a large shallow baking dish, arranging them in a single layer.

Make Sauce:

• In a mixing bowl, combine the apricot preserves, Russian dressing, and onion soup mix.
• Stir well to blend all ingredients.

Coat Chicken:

• Pour the sauce mixture over the chicken pieces, ensuring all pieces are well coated.

Bake:

• Bake in the preheated oven for 75 minutes, or until the chicken is fully cooked and the sauce is bubbling and slightly caramelized.

Serve:

• Serve the sweet and sour chicken with brown rice.
• Spoon some of the sauce over the rice for added flavor.