• 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.

• In a mixing bowl, combine the Russian dressing, dry Lipton onion soup mix, and apricot preserves.
• Mix until well combined.
• Place the chicken parts in a shallow dish or resealable plastic bag.
• Pour the marinade over the chicken, ensuring it is evenly coated.
• Cover the dish or seal the bag, and marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
• After marinating, preheat your oven to 350°F (175°C) or prepare your grill for cooking.
• Remove the chicken from the marinade and discard the excess marinade.
• Bake the chicken in the preheated oven or grill it until cooked through, about 25-30 minutes for chicken pieces, or until the internal temperature reaches 165°F (75°C).
• Serve hot and enjoy your tangy apricot chicken!

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the cubed chicken, sliced celery, frozen green peas, slivered almonds, diced green pepper, grated onion, diced pimento, lemon juice, salt, and mayonnaise.
• Mix until well combined.
• Transfer the mixture into a buttered 2-quart casserole dish.
• Sprinkle the grated American cheese evenly over the top of the mixture.
• Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.
• Serve hot and enjoy your cheesy chicken and vegetable casserole!

• Slice the chicken breasts into serving-size pieces.
• Place the chicken pieces in a shallow dish and cover them with the beaten eggs.
• Let the chicken marinate in the eggs for 1 hour in the refrigerator.
• After marination, remove the chicken from the refrigerator.
• In a frying pan, sauté the sliced mushrooms until tender.
• Set aside.
• Roll each chicken piece in Italian breadcrumbs until well coated.
• In a large frying pan, melt the margarine over medium heat.
• Fry the breaded chicken pieces in the melted margarine until golden brown, about 10 minutes.
• Preheat your oven to 325°F (160°C).
• Transfer the fried chicken pieces to a 9 x 13 inch baking dish.
• Arrange the sautéed mushrooms on top of the chicken in the baking dish.
• Bake in the preheated oven for 10 to 15 minutes.
• Remove the baking dish from the oven and place slices of Mozzarella cheese on top of the chicken and mushrooms.
• Return the baking dish to the oven and bake for an additional few minutes, until the cheese is melted and bubbly.
• Serve hot and enjoy your Mozzarella Mushroom Chicken Bake!