• Preheat your oven to 350°F (175°C) and grease a casserole dish.
• In a large skillet, heat a small amount of oil or margarine over medium heat.
• Add the chopped onion and lightly brown.
• Add the chopped green chilies, enchilada sauce, cream of mushroom soup, and shredded chicken to the skillet.
• Mix well and heat until warmed through.
• Place a layer of tortillas on the bottom of the greased casserole dish.
• Pour a portion of the chicken mixture over the tortillas and spread evenly.
• Sprinkle a portion of the grated Cheddar and Longhorn cheeses over the chicken mixture.
• Repeat the layers two more times, finishing with a layer of the chicken mixture and topping with the remaining cheese.
• Bake in the preheated oven for 45 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

• Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking dish.
• In a large skillet, melt the butter over medium heat.
• Brown the chicken breasts on both sides, then transfer them to the prepared baking dish.
• In a mixing bowl, combine the sour cream, crumbled blue cheese, Lea & Perrins Worcestershire sauce, and crushed garlic.
• Mix well until smooth.
• Add white pepper to taste.
• Spoon the sour cream mixture evenly over the browned chicken breasts in the baking dish.
• Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly browned.
• Remove from the oven and sprinkle with chopped parsley.
• Serve the chicken over rice or noodles.

• Preheat your oven to 350°F (175°C).
• Place the chicken breasts in a baking dish.
• Bake the chicken in the preheated oven for 30 minutes.
• In a small mixing bowl, combine the melted margarine, honey, mustard, salt, and curry powder.
• Mix well to create the sauce.
• After the chicken has baked for 15 minutes, baste the chicken breasts with the sauce.
• Continue baking for the remaining 15 minutes, basting occasionally.
• Once the chicken is fully cooked, remove from the oven and top with crumbled bacon.
• Serve hot and enjoy!

• Preheat your oven to 375°F (190°C).
• In a mixing bowl, combine the cream of mushroom soup and water, blend well.
• Reserve half of the chow mein noodles for the top of the casserole.
• Add the remaining noodles to the soup mixture along with diced chicken, celery, cashew nuts, chopped onion, and a dash of pepper.
• Toss lightly until evenly combined.
• Transfer the mixture into a baking dish.
• Sprinkle the reserved chow mein noodles evenly over the top of the casserole.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

• Rinse and sort the navy beans.
• Cover them with 6 cups of water and bring to a boil.
• Boil for 3 minutes, then remove from heat.
• Cover and let stand for 1 hour.
• Drain and rinse the beans.
• Preheat the oven to 350°F (175°C).
• Spray a Dutch oven with vegetable cooking spray.
• Add chicken, kielbasa, garlic, onion, and celery.
• Sauté until lightly browned.
• Add the soaked beans, carrots, parsley, dry white wine, tomato sauce, dried thyme, salt, pepper, seasoning salt (if using), and 4 cups of water to the Dutch oven.
• Bring the mixture to a simmer over medium heat.
• Once simmering, cover the Dutch oven and transfer it to the preheated oven.
• Bake for about 1 hour, or until the beans are tender and the flavors have melded together.
• Stir occasionally and check the seasonings.
• Add chicken bouillon if desired.
• Serve hot, garnished with additional chopped parsley if desired.

Preheat Oven:

• Preheat your oven to 350°F (175°C).

Prepare Dishes:

• Lightly grease two 2-quart shallow baking dishes.

Prepare Sauce:

• In a bowl, whisk together the undiluted cream of mushroom soup, cream of celery soup, mayonnaise or milk, and lemon juice until well blended.

Assemble Casserole:

• Divide the broccoli evenly between the two baking dishes, placing half of the broccoli in each dish.
• Top the broccoli with half of the cooked chicken in each baking dish.
• Pour the soup mixture over each baking dish, spreading it evenly to cover the chicken and broccoli.
• Sprinkle shredded Cheddar cheese over each baking dish.

Bake:

• Bake in the preheated oven for 25-30 minutes, or until lightly browned and bubbly.
• Scatter French fried onions over the tops of the casseroles and bake for an additional 5-7 minutes, until the onions are golden brown and crispy.

Serve:

• Serve hot.

• Preheat the oven to 350°F (175°C).
• In a bowl, mix together the cream of mushroom soup, dry onion soup mix, and water until well combined.
• Spread the uncooked rice evenly on the bottom of a casserole dish.
• Place the chicken breasts on top of the rice in the casserole dish.
• Pour the soup mixture over the chicken and rice, ensuring everything is evenly coated.
• Cover the casserole dish with aluminum foil.
• Bake in the preheated oven for 2 hours, or until the chicken is cooked through and the rice is tender.
• Remove from the oven and let it rest for a few minutes before serving.

• In a mixing bowl, combine flour, salt, pepper, and dried tarragon leaves.
• Dredge each chicken breast in the flour mixture, shaking off any excess.
• In a large skillet, melt butter over medium heat.
• Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side.
• Carefully add the apricot brandy to the skillet and ignite with a long match or lighter to flambe the chicken.
• Allow the flames to die down naturally.
• Once the flames have subsided, add the chicken broth to the skillet.
• Cover and simmer for 10 minutes or until the chicken is cooked through.
• Remove the chicken from the skillet and keep warm.
• Stir the sour cream into the skillet, warming it through and incorporating it into the sauce.
• Serve the chicken breasts topped with the brandied sauce.