Apricot Chicken Dinner
Catalina Chicken
One-Dish Chicken Bake
Favorite Chicken Breasts
Chicken Bake
Mozzarella Cutlets
Party Chicken Breasts
Smothered Beef Steak
Lean Mean Round Steak
Potato Pot Roast
Next-Day Beef
Finger Lickin BBQ Chicken
Parmesan Chicken Breasts
Deluxe Dinner Nachos
Chucky Clucky Casserole
Chicken Chow Mein Casserole
Chicken Spaghetti
Alfredo Chicken
Quickie Russian Chicken
Aztec Creamy Salsa Chicken
Apricot Chicken Dinner
Ingredients
1 cup apricot preserves
1 ( 8 ounce) bottle Catalina salad dressing
1 (1 ounce) packet onion soup mix
6-8 boneless, skinless chicken breast halves
Rice, cooked
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Grease a baking dish.
2. Mix together the preserves, dressing and soup mix in a bowl.
3. Arrange the chicken in the prepared dish and spread the apricot mixture over. Bake for 1 hour
and 20 minutes. Serve over rice.
Catalina Chicken
Ingredients
6-8 boneless, skinless chicken breast halves
1 (8 ounce) bottle Catalina salad dressing
1-1/2 cups crushed cracker crumbs
Directions
1. Pour the salad dressing over the chicken and marinate for 3-4 hours. Drain.
2. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish.
3. Season the cracker crumbs with pepper. Coat the chicken in the crumbs and arrange in the
prepared pan. Bake for 1 hour
One-Dish Chicken Bake
Ingredients
1 (1 ounce) packet vegetable soup mix
1 (6 ounce) package chicken stuffing mix
4 boneless, skinless chicken breast halves
1 (10 ounce) can cream of mushroom soup
1/3 cup sour cream
Directions
1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13-inch dish.
2. Mix together the soup and stuffing mixes along with 1-2/3 cups water.
3. Arrange the chicken in the prepared pan.
4. Add the mushroom soup and sour cream to a saucepan. Cook over low heat until combined.
Pour over the chicken. Spoon the stuffing mix over top.
5. Bake for 40 minutes.
Favorite Chicken Breasts
Ingredients
6-8 boneless, skinless chicken breast halves
1 (10 ounce) can golden mushroom soup
1 cup white wine
1 (8 ounce) carton sour cream
Rice, cooked
Directions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Arrange the chicken in a large pan and season with salt and pepper. Bake for 30 minutes.
3. Mix the soup, wine, and sour cream in a saucepan. Cook until heated through.
4. Remove the chicken from the oven and pour the soup over. Reduce the oven to 300 degrees
Fahrenheit. Bake for 30 more minutes, basting twice during.
5. Serve hot over rice.
Chicken Bake
Ingredients
8 boneless, skinless chicken breast halves
8 slices Swiss cheese
1 (10 ounce) can cream of chicken soup
1 (8 ounce) box chicken stuffing mix
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Grease a 9x13-inch pan.
2. Use a rolling pin to flatten the chicken breasts. Arrange in the bottom of the prepared pan. Top
with the cheese slices.
3. Add the soup and 1/2-cup water to a bowl and mix until combined. Pour over the cheese.
4. Prepare the stuffing according to the instructions and sprinkle over the soup mixture.
5. Bake for 1 hour.
Mozzarella Cutlets
Ingredients
4 boneless, skinless chicken breast halves
1 cup Italian-seasoned breadcrumbs
1 cup spaghetti sauce
4 slices Mozzarella cheese
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan.
2. Pound the chicken breasts until just slightly flattened. Roll in the crumbs until coated and
arrange in the prepared pan.
3. Spread the sauce evenly over the chicken pieces and top each with a slice of cheese. Sprinkle
the remaining crumbs over top. Bake for 45 minutes.
Party Chicken Breasts
Ingredients
6-8 boneless, skinless chicken breast halves
6-8 strips bacon
1 (2.5 ounce) jar dried beef
1 (10 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Grease a shallow baking pan.
2. Wrap a piece of bacon around each chicken breast. Secure using a toothpick.
3. Spread the dried beef in the bottom of the prepared pan. Arrange the chicken on top.
4. Combine the soup and sour cream in a saucepan and heat until combined and pourable. Pour
over the chicken.
5. Bake for 1 hour
Smothered Beef Steak
Ingredients
2 pounds lean round steak
1 cup rice
1 (14 ounce) can beef broth
1 green bell pepper, chopped
1 cup water
Directions
1. Chop the steak into serving-size pieces and brown in a large skillet.
2. Mix in the remaining ingredients and bring to a boil. Cover and reduce to a simmer. Continue
cooking for 1 hour.
Lean Mean Round Steak
Ingredients
Flour
1 teaspoon paprika
2 pounds lean round steak, cut into strips
2 tablespoons canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 (15 ounce) cans Mexican stewed tomatoes
2 (8 ounce) cans tomato sauce
1 tablespoon chili powder
Shredded cheddar cheese
Fresh cilantro
Rice, coooked
Directions
1. Mix together the flour and paprika with some salt and pepper in a bowl. Dredge the strips of
steak through the mixture.
2. Add the oil to a large skillet. Heat over medium. Brown the meat along with the onion, bell
pepper, tomatoes, tomato sauce, chili powder and 1 cup of water. Once browned, reduce the
heat to medium-low. Cover and simmer for 1 hour.
3. Pour the meat and vegetables onto an oven-safe platter and sprinkle the cheese over. Broil for
1-2 minutes, or until the cheese has melted.
4. Garnish with the cilantro and serve over rice.
Potato Pot Roast
Ingredients
4-6 pound chuck roasr
1 (10 ounce) can French onion soup
1 (1 ounce) packet onion soup mix
4-6 potatoes, peeled and quartered
Directions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Center the roast on a large piece of heavy-duty foil.
3. Mix together the soups in a bowl and spread over the entire roast. Add the potatoes around.
Tightly seal the foil around the roast.
4. Bake for 3-4 hours
Next-Day Beef
Ingredients
5-6 pound trimmed beef brisket
1 (1 ounce) packet onion soup mix
1 (10 ounce) bottle steak sauce
1 (12 ounce) bottle barbecue sauce
Directions
1. Preheat the oven to 325 degrees Fahrenheit.
2. Arrange the brisket, cut side up, in a roasting pan. Mix together the remaining ingredients and
pour over the brisket.
3. Bake covered for 4-5 hours, or until tender.
4. Remove the brisket from the pan, and pour the drippings into a separate container. Chill both
overnight.
5. Trim the fat from the meat, slice and reheat. Skim the fat from the drippings and reheat also, to
serve over the brisket.
Finger Lickin BBQ Chicken
Ingredients
1 (2 pound) chicken, quartered
1/2 cup ketchup
1/4 cup butter, melted
2 tablespoons sugar
1 tablespoon mustard
1/2 teaspoon minced garlic
1/4 cup lemon juice
1/4 cup white vinegar
1/4 cup Worcestershire sauce
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Grease a baking dish.
2. Season the chicken with salt and pepper and brown in a skillet. Arrange in the prepared pan.
3. Mix together the remaining ingredients and pour over the chicken.
4. Bake covered for 50 minutes
Parmesan Chicken Breasts
Ingredients
6 boneless, skinless chicken breast halves
1-1/2 cups breadrumbs
1/2 cup grated parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 (8 ounce) carton sour cream
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Grease a 10x15-inch dish.
2. Pound the chicken until flattened to 1/2-inch thick. Mix together the breadcrumbs, cheese, basil
and garlic.
3. Dip the chicken in the sour cream and then roll in the crumb mixture. Arrange in the prepared
pan.
4. Bake for 50-60 minutes, or until golden.
Deluxe Dinner Nachos
Ingredients
1 (14 ounce) package tortilla chips, divided
1 (8 ounce) package shredded Velveeta cheese, divided
1 (8 ounce) can diced jalapenos, divided
1 (11 ounce) can Mexicorn with liquid
1 (15 ounce) can jalapeno pinto beans, drained
2 cups skinned, chopped rotisserie chicken
1 bunch green onions, chopped
Salsa
Directions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Arrange 3/4 of the chips in a greased baking dish. Sprinkle half of the Velveeta cheese and half
of the jalapenos over top. Bake only until the cheese has melted.
3. Mix together the corn, beans and chicken in a saucepan. Stir constantly over medium heat until
hot through. Spoon over the nachos and bake for 10 minutes.
4. Sprinkle the remaining cheese and green onions over the top. Garnish with the remaining
ingredients and serve right away.
Chucky Clucky Casserole
Ingredients
1 (!6 ounce) package frozen broccoli spears
3 cups cooked, diced chicken
1 (10 ounce) can cream of chicken soup
2 tablespoons milk
1/3 cup mayonnaise
2 teaspoons lemon juice
3 tablespoons butter, melted
1 cup breadcrumbs or cracker crumbs
1/3 cup shredded cheddar cheese
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch dish.
2. Prepare the broccoli according to the package instructions. Drain. Spread in the bottom of the
prepared dish. Sprinkle a teaspoon of salt over. Top with the chopped chicken.
3. Mix together the soup, milk, mayonnaise, lemon juice and 1/4 teaspoon pepper. Heat just until
the soup has diluted and pour over the chicken.
4. Combine the butter, breadcrumbs and cheese. Sprinkle over the soup.
5. Bake for 30 minutes or until the mixture is hot and bubbly.
Chicken Chow Mein Casserole
Ingredients
3-1/2 cups cooked, cubed chicken breasts
2 (10 ounce) cans cream of chicken soup
2 (15 ounce) cans chop suey vegetables, drained
1 (8 ounce) can sliced water chestnuts, drained
3/4 cup chopped cashews
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped celery
1/4 teaspoon hot sauce
1-1/4 cups chow mein noodles
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan.
2. Mix together everything but the noodles. Spread into the prepared dish and sprinkle the
noodles over top.
3. Bake for 35 minutes or until the edges begin to bubble. Let set for 5 minutes before serving.
Chicken Spaghetti
Ingredients
3 chicken breasts, cooked and shredded
1 (10 ounce) can tomatoes and green chilies
1 (10 ounce) can cream of mushroom soup
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded Velveeta cheese
1 (12 ounce) package spaghetti
Directions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Add the chicken, tomatoes, soup and both cheeses to a large bowl.
3. Prepare the spaghetti according to the package instructions. Drain.
4. Mix the noodles into the chicken mixture and pour into a 3-quart baking dish. Bake for 35
minutes.
Alfredo Chicken
Ingredients
5-6 boneless, skinless chicken breast halves
Canola oil
1 (16 ounce) package frozen broccoli florets, thawed
1 red bell pepper, seeded and chopped
1 (16 ounce) jar alfredo sauce
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Grease a 9x13-inch pan.
2. Brown the chicken breasts in oil until the juices run clear. Place in the greased dish.
3. Prepare the broccoli according to the package directions. Drain. Spread over the chicken along
with the bell pepper.
4. Combine the alfredo sauce with 1/4 cup of water in a small saucepan. Heat through and pour
over the vegetables.
5. Bake covered for 15-20 minutes.
Quickie Russian Chicken
Ingredients
6 boneless, skinles chicekn breast halves
1 (8 ounce) bottle Russian salad dressing
1 (5 ounce) jar apricot preserves
1 (1 ounce) packet onion soup mix
Directions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Arrange the chicken in a shallow pan.
3. Combine the remaining ingredients with a 1/4 cup of water in a saucepan. Bring to a slow boil.
Pour over the chicken.
4. Bake covered for 1 hour. Uncover, baste, and bake for 30 more minutes.
Aztec Creamy Salsa Chicken
Ingredients
6 boneless, skinless chicken breast halves
Canola oil
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) jar salsa
1 (8 ounce) carton sour cream
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch dish.
2. Brown the chicken in the oil. Place in the prepared pan. Sprinkle the taco seasoning over the
chicken. Pour the salsa over top.
3. Bake covered for 35 minutes. Remove the chicken and place on a serving plate. Combine the
sour cream with the leftover juices. Microwave on high for 2 minutes and serve over chicken.
