• 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.

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.