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.

Preheat your oven to 350°F (175°C).

Dredge the chicken pieces in flour.

In a skillet, lightly brown the floured chicken pieces over medium heat.

Once browned, transfer the chicken to a casserole dish.

In the same skillet, sauté the diced onion until translucent.

Add the minced garlic and cook for another minute.

Stir in the tomato sauce, salt, black pepper, dried basil, dried parsley, paprika, minced clams with their liquid, sliced mushrooms, and sherry.

Simmer the sauce for 10 minutes.

Pour the sauce over the chicken in the casserole dish, ensuring all pieces are covered.

Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour.

After 1 hour, uncover the casserole and add the peeled and deveined shrimp to the dish.

Spoon some sauce over the shrimp.

Bake uncovered for an additional 10 minutes or until the shrimp are cooked through.

Serve hot, optionally over rice.

In a large bowl, combine the teriyaki sauce, vegetable oil, chili sauce, honey, salt, ground ginger, and garlic powder to make the marinade.

Add the chicken chunks or strips to the marinade, ensuring they are evenly coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.

While the chicken is marinating, prepare the vegetables for skewering.

Preheat your grill to medium-high heat.

Thread the marinated chicken onto skewers, alternating with cherry tomatoes, mushrooms, pineapple chunks, green pepper chunks, and onion chunks.

Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.

Once cooked, remove the skewers from the grill and serve immediately.

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the chopped chicken, chopped celery, cream of chicken soup, mayonnaise, diced water chestnuts, and slivered almonds.

Mix well.

Transfer the mixture into an ungreased 13 x 9 x 2 inch baking dish, spreading it out evenly.

In a saucepan, melt the butter over low heat.

Once melted, remove from heat and mix in the crushed corn flakes until evenly coated.

Spread the buttered corn flakes over the top of the chicken mixture in the baking dish.

Bake in the preheated oven for 45 minutes or until the casserole is heated through and the top is golden brown.

Serve hot.

Preheat your oven to 325°F (160°C).

In a mixing bowl, prepare the stuffing by combining breadcrumbs, chopped onion, salt, thyme, pepper, melted butter, and water.

Mix well.

Pound the chicken breasts to flatten them slightly for easier stuffing.

Divide the stuffing mixture evenly among the chicken breasts, placing it in the center of each.

Securely seal each stuffed chicken breast with toothpicks or skewers to prevent the stuffing from falling out during baking.

In a paper or plastic bag, combine flour, salt, paprika, and pepper.

Shake each stuffed chicken breast in the bag to coat evenly with the flour mixture.

Place the coated chicken breasts in a greased baking dish.

Brush the tops of the chicken breasts with any remaining melted butter.

Bake in the preheated oven for 1 to 1 1/2 hours, turning once halfway through cooking, until the chicken is cooked through and golden brown.

Once cooked, remove the toothpicks or skewers from the chicken breasts.

Sprinkle chopped parsley over the chicken breasts before serving.

Serve with mushroom sauce on the side.