Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the cream of potato soup, mixed vegetables, cooked diced chicken, milk, thyme, and black pepper.

Mix until well combined.

Spoon the mixture into one of the prepared pie crusts.

Cover the filling with the second pie crust and crimp the edges to seal.

Make slits in the top crust to allow steam to escape during baking.

Place the pie in the preheated oven and bake for 40 minutes, or until the crust is golden brown and the filling is bubbly.

Remove from the oven and let it cool for 10 minutes before serving.

Slice and serve your creamy chicken and vegetable pie!

Preheat your oven to 350°F (175°C).

In a heavy baking pan, mix together the cream of chicken soup, onion soup mix, and red cooking wine until well combined.

Place the chicken parts on top of the sauce mixture in the pan.

Cover the pan with a lid or aluminum foil.

Bake in the preheated oven for 1 1/2 to 1 3/4 hours, or until the chicken is cooked through and tender.

Remove from the oven and let it rest for a few minutes before serving.

Serve the chicken with the sauce spooned over the top.

Enjoy your cozy chicken wine bake!

In a large saucepan, melt 1 tablespoon of butter over medium heat.

Add the sliced mushrooms and cook until tender, stirring constantly.

Remove from the saucepan and set aside.

In the same saucepan, melt 1/3 cup of butter over low heat.

Add the flour, stirring until smooth.

Cook for 1 minute, stirring constantly.

Gradually add 2 1/2 cups of milk, stirring constantly, until thickened and bubbly.

Stir in the half & half, Parmesan cheese, salt, black pepper, and nutmeg.

Cook, stirring constantly, until the cheese melts and the mixture is smooth.

Stir in the chopped chicken and ham.

Add enough of the remaining 1/2 cup of milk for a thinner consistency, if desired.

To serve, spoon the chicken and ham mixture into the baked puff pastry shells.

Serve with a crisp green salad on the side.

Enjoy your cheesy chicken and ham delight!

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cream of chicken soup, mayonnaise, and lemon juice.

Stir until well combined.

In the 9″ x 13″ baking dish, layer the green beans, shredded chicken, sliced water chestnuts, and the soup mixture.

Sprinkle the grated Cheddar cheese evenly over the top layer.

Bake in the preheated oven for 45 minutes to 1 hour, or until the mixture is bubbly and the cheese is melted and golden brown on top.

Remove from the oven and let it cool for a few minutes before serving.

Enjoy your creamy chicken and green bean bake!

Preheat the oven to 350°F (175°C).

Grease a low-sided baking dish.

In a saucepan, melt the butter over medium heat.

Stir in salt, pepper, garlic powder, onion powder, paprika, and Worcestershire sauce until well combined.

Dip each chicken breast into the melted butter mixture, ensuring it’s evenly coated.

Roll the butter-coated chicken breasts in the crushed potato chips until fully covered.

Place the coated chicken breasts in the prepared baking dish.

Bake in the preheated oven for 45-50 minutes or until the chicken is cooked through and tender.

Serve hot, garnished with chopped parsley if desired.

Cook the chicken by sautéing in a tablespoon of oil until fully cooked.

Once cooked, coarsely chop the meat and set aside.

Cook the broccoli until tender-crisp.

Arrange the cooked broccoli in a lightly greased 9″ x 13″ x 2″ baking dish.

In a mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, dry sherry, paprika, mustard, and curry powder.

Thin the sauce with skim milk if necessary.

Spoon half of the sauce mixture over the broccoli in the baking dish.

Arrange the cooked chicken over the sauce.

Top the chicken with the remaining sauce.

Cover the baking dish and refrigerate for up to 24 hours.

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

Bake the casserole, uncovered, for 30 to 35 minutes or until thoroughly heated.

Sprinkle the grated Parmesan cheese over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Serve hot.

Preheat the oven to 375°F (190°C).

Grease a 9″ x 13″ baking pan with cooking spray.

In a shallow bowl, mix together flour and salt.

In another shallow bowl, whisk together the beaten egg and water.

In yet another shallow bowl, combine breadcrumbs and Parmesan cheese.

Dip each chicken piece first into the flour mixture, then into the egg mixture, and finally into the breadcrumb mixture, ensuring each piece is thoroughly coated.

Place the coated chicken pieces in the prepared baking pan.

Bake in the preheated oven for 1 hour or until the chicken is cooked through and the coating is crispy and golden brown.

Preheat the oven to 350°F (175°C).

Grease a baking dish.

In a shallow bowl, combine dry breadcrumbs, Parmesan cheese, minced parsley, salt, and pepper.

Melt butter in a small saucepan over low heat.

Add minced garlic to the melted butter and stir until fragrant.

If necessary, lightly pound the chicken breasts to even thickness.

Dip each chicken breast into the garlic butter mixture, then coat thoroughly with the breadcrumb mixture.

Roll each chicken breast into a light roll and secure with toothpicks.

Place the prepared chicken rolls in the greased baking dish.

Squeeze the juice of one lemon over the chicken rolls and drizzle any remaining garlic butter over them.

Sprinkle with a dash of paprika.

Bake in the preheated oven for 1 hour or until the chicken is cooked through and the crust is golden brown.

In a large Ziploc bag, combine minced garlic, minced onion, ground ginger, white wine vinegar, olive oil, and frozen apple juice concentrate.

Add chicken breast halves to the bag.

Seal the bag and marinate in the refrigerator for 2 hours, turning the bag occasionally.

After marinating, remove the chicken from the bag, reserving the marinade.

Preheat the grill to medium heat and coat the grill rack with cooking spray.

Place the marinated chicken on the grill rack and cook for 8 minutes on each side, basting frequently with the reserved marinade.

Assemble the sandwiches by placing each grilled chicken breast on a split whole-wheat roll.

Top with sliced fresh spinach and tomato slices.