Combine Ingredients:

• In a large mixing bowl, combine the cooked chicken, sour cream, uncooked spaghetti, cream of chicken soup, drained mushrooms, melted margarine or butter, and white pepper.
• Mix well.

Assemble Casserole:

• Transfer the mixture into a greased 13 x 9-inch casserole dish, spreading it evenly.
• Cover and refrigerate for at least a half a day to allow the pasta to absorb the liquid.

Preheat Oven:

• When ready to bake, preheat your oven to 350°F (175°C).

Bake:

• Sprinkle the freshly grated Parmesan cheese evenly over the top of the casserole.
• Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the cheese is melted and golden brown.

Freezing Option:

• If you choose to freeze the casserole, cover it tightly with aluminum foil before freezing.
• When ready to bake, thaw it in the refrigerator overnight, then bake as directed.

Preheat Oven:

• Preheat your oven to 350°F (175°C).

Cook Spaghetti:

• In a large pot, cook the spaghetti according to the package instructions.
• Drain and set aside.

Combine Ingredients:

• In a large mixing bowl, combine the cooked chicken, pimento, chopped green pepper, cream of mushroom soup, chicken broth, salt, pepper, and half of the shredded Cheddar cheese.
• Mix well.

Assemble Casserole:

• Transfer the mixture into a greased 9 x 13-inch baking dish, spreading it evenly.
• Cover with aluminum foil.

Bake:

• Bake in the preheated oven for 45 minutes.

Add Cheese:

• Remove the foil and sprinkle the remaining shredded Cheddar cheese on top.
• Return the dish to the oven and heat until the cheese is melted and bubbly.

Serve:

• Serve hot with a green salad and hot French bread for a complete meal.

• Prepare the Coating:
• On a piece of waxed paper, combine the flour, ground sage, and dried thyme.
• Lightly coat the chicken breast halves with the flour mixture.
• Cook the Chicken:
• In a skillet over medium-high heat, melt the margarine.
• Add the coated chicken breasts and cook for about 10 minutes, turning once, until browned on both sides.
• Push the chicken to one side of the skillet.
• Prepare the Sauce:
• Stir in the cream of chicken soup and 1/2 cup of water, loosening any browned bits from the skillet.
• Mix well to create a smooth sauce.
• Simmer:
• Reduce the heat to low.
• Cover the skillet and simmer for about 5 minutes or until the chicken is fork-tender and cooked through.
• Serve:
• Serve the herb-infused skillet chicken over hot cooked rice.

• Preheat Oven:
• Preheat your oven to 350°F (175°C).

Combine Ingredients:

• In a mixing bowl, combine the cooked and diced chicken, sliced water chestnuts, drained peas, cream of chicken soup, and light sour cream.
• Mix well.

Prepare Casserole:

• Transfer the chicken mixture into a greased 7 x 11-inch casserole dish, spreading it evenly.

Prepare Topping:

• In a separate bowl, mix the crushed Ritz crackers with the melted butter or margarine and poppy seeds.

Assemble and Bake:

• Sprinkle the cracker mixture evenly over the chicken mixture in the casserole dish.
• Bake in the preheated oven for 30 minutes or until the casserole is bubbly and the topping is golden brown.

• Prepare the Sauce:
• In a saucepan, combine the white vinegar, apricot nectar, brown sugar, Worcestershire sauce, and ketchup.
• Simmer for 30 minutes, stirring occasionally.
• In a small bowl, dilute the cornstarch in a little water.
• Gradually add this mixture to the simmering sauce, stirring continuously until the sauce thickens.
• Set aside.
• Cook the Chicken:
• In a skillet, heat a little oil over medium heat.
• Add the sliced chicken breasts and sauté without browning.
• Add the green pepper slices, celery, and pineapple cubes to the skillet.
• Stir constantly to mix the ingredients evenly.
• Pour the prepared sweet and sour sauce over the chicken and vegetables.
• Season with salt and pepper to taste.
• Continue to cook, stirring occasionally, until the chicken is fully cooked and the vegetables are tender.

• Preheat your oven to 350°F (175°C).
• Grease a baking dish or line it with parchment paper.
• Place the plain nonfat yogurt in a shallow dish.
• Crush the Ritz crackers into fine crumbs and place them in another shallow dish.
• Dip each chicken breast half into the yogurt, ensuring it is evenly coated.
• Roll the yogurt-coated chicken breast in the cracker crumbs, pressing gently to adhere the crumbs to the chicken.
• Place the coated chicken breasts in the prepared baking dish.
• Bake in the preheated oven for 30 minutes.
• After 30 minutes, flip the chicken breasts over and bake for an additional 30 minutes or until the chicken is cooked through and golden brown.
• Serve hot.

• Preheat your oven to 350°F (175°C).
• Grease a baking sheet with 2-3 tablespoons of olive oil.
• Place the chicken pieces on the prepared baking sheet.
• Sprinkle minced garlic evenly over the chicken pieces.
• Crumple fresh sage leaves and sprinkle them over the chicken.
• Sprinkle chopped parsley over the chicken.
• Season the chicken generously with garlic salt, dried oregano, salt, and black pepper, according to your taste preferences.
• Bake in the preheated oven for approximately 1 hour or until the chicken is cooked through and golden brown.
• Serve hot, optionally garnished with additional fresh herbs.

• Preheat your oven to 350°F (175°C).
• Bake the chicken breasts in broth and water for 45 minutes.
• Once cooked, remove the chicken, allow it to cool, and then cube it.
• Cook the noodles in broth and water according to package directions, being careful not to overcook.
• Drain the noodles and place them in the bottom of the greased 13 x 9 x 2 inch casserole dish.
• Drizzle the melted butter over the noodles.
• In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, sherry, grated onion, and seasoned salt.
• Mix well.
• Add the cubed chicken on top of the noodles in the casserole dish.
• Spread the sour cream mixture evenly over the chicken.
• Optionally, sprinkle paprika over the top of the casserole.
• Bake in the preheated oven for 20-30 minutes or until the top is slightly browned and the casserole is heated through.
• Serve hot.

• Preheat your oven to 350°F (175°C).
• In a small bowl, combine the reduced-calorie mayonnaise and prepared mustard.
• Stir well.
• In a shallow bowl, combine the wheat germ, fine dry bread crumbs, ground thyme, and salt.
• Brush each chicken breast with the mustard mixture, ensuring they are evenly coated.
• Dredge each chicken breast in the breadcrumb mixture, pressing gently to adhere the crumbs.
• Place the coated chicken breasts in a 10 x 6 x 2 inch baking dish that has been coated with cooking spray.
• Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 40 minutes.
• Uncover the baking dish and bake for an additional 20 minutes or until the chicken is tender and the coating is crispy.
• Serve hot.

• Preheat your oven to 400°F (200°C).
• Fit one refrigerated pie crust into a 9-inch pie plate according to package directions.
• Do not bake.
• In a mixing bowl, combine the chopped boneless chicken (with its broth), drained mixed vegetables, cream of chicken soup, black pepper, poultry seasoning, and celery flakes.
• Mix well.
• Spoon the chicken and vegetable mixture into the prepared pie crust in the pie plate.
• Moisten the edges of the pastry with water.
• Place the remaining pie crust on top of the filling.
• Fold the edges under and flute to seal.
• Cut slits in the top crust to allow steam to escape during baking.
• Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
• Let the pie stand for 10 minutes before serving.