Marinate chicken several hours or overnight by mixing above ingredients together. Grill 1 hour.

Combine first seven ingredients for sauce. Sprinkle both sides of chicken halves with additional monosodium glutinate. Place chicken halves skin side down in large shallow baking pan. Brush with sauce. Bake 350 1 1/4 hrs. After 1/2 hr turn chicken skin side up and brush again with sauce. Brush at least once more.

Combine sour cream, lemon juice, Worstershire, celery salt, paprika, garlic, salt and pepper. Add chicken to sour cream mix coating each piece well. Let stand covered in refrigerator. overnight. Remove chicken from cream and roll in crumbs. Arrange single layer, melt butter, spoon 1/2 over chicken, bake 45 mins. Put on rest of butter and bake 10 - 15 mins. longer.

Place 4 breasts in bottom of casserole. Mix 1 can mushroom soup, can water, cup of uncooked rice, 2 Tbsp each dried parsley, dried celery, salt and pepper, some minced onion and pour over chicken. Cover, bake 325 for 1 1/2 hrs.

Mix all ingredients except sour cream in a pot and bring to a simmer on medium heat.  Optionally add sour cream and bring back to a slow simmer.  Serve over rice or noodles.

Spread breasts flat and cut ham and cheese slices to fit on top of each one. Roll breasts up jelly roll style and fasten with toothpicks enclosing fitting well. Mix flour and paprika and coat chicken with it. Brown breasts in melted oleo in lg skillet all sides. Add white wine and bouillon. Reduce heat to low and cover and simmer 30-40 mins, keep chicken warm. In cup with fork blend cornstarch with cream till smooth. Stir cornstarch, mix into liquid. Cook constantly till thick. Spoon sauce over chicken.

Sprinkle with paprika and sliced almonds. Bake 350 for 1 hr 15 mins.

Prepare rice. Keep warm, shake chicken in bag with seasoned flour. Brown slowly in oleo. Add onion, carrot, bay leaf, ginger and champagne. Cover pan. Simmer for 25 mins or until chicken is tender. Arrange rice on platter and place chicken on top. Discard bay leaf, carrot and onion. Add cream and grapes to sauce. Heat without boiling. Spoon sauce over chicken and rice and pass rest in gravy boat. Susan says doesn't look good but it gets great raves.

Place breasts in greased casserole and top with American cheese. Dilute chicken soup with milk. Pour over chicken. Sprinkle stuffing mix over this. Melt oleo and pour over casserole. Bake 350 for 1 hour uncovered.

Sauté onion and peppers & celery in 3 Tbsp butter. Mix 1 can tomatoes with green chilies, cheese soup, mushroom soup, 1 C chicken broth, pimentos. Add to sautéed vegetables, stir till smooth, heat till hot but not boiling. Cook chicken & cut in pieces. Layer chicken, half the tortilla chips, another layer of each. Pour hot soup mixture over casserole and top with grated cheese, sprinkle with sliced olives. Bake 30 mins., serves 12.

Coat dish with butter, mix 1 3/4 C dressing, milk, chicken, peas and onions. Put in dish, spread soup over chicken, mix and top with other 1/2 C dressing. Bake at 425 for 20 mins.

Layer of ham on top of chicken then layer of cheese. Roll up, dip in butter and crumbs. Bake 400 - 40 mins.

De-bone chicken, cook noodles in chicken stock, drain and add cream cheese to hot noodles. Add chicken, sour cream, soup and seasoning, grease casserole. Bake 350 for 1 hr, top with chess, bread crumbs or chow mien noodles.

Mix above and pour in greased dish. Use 1 C or 1 1/2 C Pepperidge herb stuffing which you mix with 1/2 C melted oleo, spread on top. Bake 350 for 30 mins.

Arrange broccoli in baking dish. Bone and slice chicken, place over broccoli which has been cooked. Combine soup, mayonnaise, lemon juice, salt & pepper, pour over broccoli and chicken. Cover with cheese and bread crumbs. Bake 350 until heated through.

Mix soup, mayonnaise, curry and lemon juice together. Pour over, cut up cooked chicken and broccoli which is in casserole dish. Put on 1/2 cheese and top with bread crumbs mixed with 1 Tbsp melted butter. Bake 350 for 45 mins to 1 hr. Probably want to half recipe.

Clean the shrimp and lobster reserving the heads and shells. Skin, bone and fillet the chicken. Season with salt and pepper and then place in a Pyrex bowl, dark meat first. Cover the fillets with the removed skin and some of the shrimp shells. Place the chicken bowl in a large pot containing the wine, water and lobster and shrimp shells. Cover tightly and steam for 1 hour. Cook the peas in water with sugar and mint. When ready, drain and add 1 oz dry white wine. Remove the chicken from bowl and keep warm. Add the shrimp and lobster to the chicken. Place the juice from the chicken into a large skillet and simmer it until it reduces to a syrupy consistency. Add the chicken, shrimp and lobster. Then, stir in sour cream and tomato paste. Thicken with Arrowroot mixed with dry white wine. Sprinkle the minted peas over the top and serve.

Put chicken in baking dish, salt and pepper it. Combine soups and wine. Cover chicken with 1/2 C almonds, pour soups over chicken add other half of almonds and top with parmesan cheese. Bake 350 for 1 hr or until brown. Serve with noodles and rice.

Cook breasts, bone and remove skin and cut in pieces. Mix broth, soup and melted oleo together and pour over chicken and carrots. Mix bisquick and milk together in blender and pour over top. Cook 350 for 1 hr.

Preheat oven to 450 degrees. Spread Chicken in a shallow pan. Spread a mixture of Garlic and Olive Oil over Chicken. Sprinkle Cheese, Parsley, Oregano, Salt and Pepper over top. Drizzle with Olive Oil. Bake 45 minutes, then broil 5 more minutes. Immediately after removing from pan, pour in Wine Vinegar and serve.

Cook egg noodles according to package directions omitting salt. Drain and set aside. Cook chicken for 45 mins. in boiling water, drain, reserve 2 Cs broth. Bone chicken and cut in bites. Melt oleo add flour stirring till smooth. Cook 1 minute stir constantly. Gradually add 2 Cs chicken broth, half and half and next 5 ingredients. Cook over med heat stir constantly till thick & bubbly. Add noodles, chicken, mushrooms, almonds and parsley, mix well. Put into greased 9 x 13 cover and bake 350 for 35 mins. Add cheese, bake till cheese melts. Serves 6 to 8.

Salt breasts with Beau Monde after removing skin. Wrap chicken in flattened patty shell. Bake 350 for 1 hr in greased pan. Make sauce by sautéing mushrooms and onion in butter. Add soup and water. Heat and serve over chicken. This is an impressive looking recipe.

Cut up zucchini in round slices and place in bottom of dish. Lay chicken which has had skinned removed over it. Pour over chicken the BBQ sauce, onion, oregano and lemon juice. Bake 30 mins covered at 350. Remove cover and cook another 45 mins.

Place chipped beef in bottom of pan. Wrap breasts in bacon and place on top of chipped beef. Combine soup and sour cream and spread over chicken. Bake uncovered at 300 for 2 1/2 to 3 hours.

In 12 x 7 dish place soup, water, celery flakes, parsley flakes, thyme, onion, rice, salt and pepper to taste. Arrange chicken parts on top placing thicker pieces on outside of dish. Sprinkle chicken with paprika. Cover and cook high for 25 mins or till tender. Turn chicken 1/2 way during cooking time. Remove excess grease on top with spoon.

Dust chicken with flour, brown, pour on hot wine. Put in 9 x 13 pan, stir in tomato paste, flour and chicken stock. Stir until thickened. Add warm cream slowly and carefully stirring continuously. Season with salt and pepper and Parmesian cheese. Return chicken to fry pan, cover and cook 20 mins. Arrange chicken in casserole and cover with sauce. Before baking sprinkle with Parmesian cheese. Bake 350 for 1/2 hr.

Combine first 6 ingredients, mix well. Top each muffin half with 2 Tbsp chicken and shrimp mixture. Bake 350 for 10 mins. Top with cheese return to oven till cheese melts.

Combine all. Place in greased casserole or 2 smaller ones. Sprinkle with a few cracker crumbs. Bake uncovered 350 for 40 mins.

Place chicken skin side down in single layer in large fry pan. Sprinkle with salt and pepper, place onion slices on top, cover tightly. Cook over low heat 30 mins. Tilt lid slightly so liquid will evaporate, constantly cooking 20 mins longer or until chicken is golden. Place chicken on platter, keep onions in pan. Stir in water and mushrooms. Cook till liquid evaporates. Spoon over chicken. Serve with green beans.

Pour in Pyrex 7 x 11 or 9 x 13 pan after mixing all ingredients except chips. Just before baking put on crushed chips. Bake 30 mins 350, if straight out of refrigerator will need to bake longer.

Blend 1 pint mayonnaise into chicken, celery, olives and onion flakes. Add cheese and nuts. Stir and cover with potato chips crumbled. Bake in 13 x 9 dish ungreased 350 for 30 - 45 mins. If frozen don't use chips until ready to bake.

Mix everything together except chips. Put chips on top. Bake uncovered 350 for 30 mins.

Dip tortillas in boiling hot chicken stock to wilt, not too long or they will fall apart. Layer pan with wilted tortillas and add ingredients as they are listed. Bake 60 mins at 300. Tortillas can be found in frozen or refrigerated section in grocery.

Preheat oven to 375 degrees. Rub Chicken all over with Salt and Pepper. Set aside. Heat Oil in large frying pan. When hot, add Chicken pieces and fry, stirring occasionally until browned. As they brown, transfer chicken pieces to a flame proof casserole and set aside. Add Onion to pan and cook until soft. Transfer to the casserole. Add Mango slices to pan and fry, turning for four minutes. Stir in Lemon Grass, Coriander, Cinnamon and Stock. Bring to a boil, stirring constantly. Pour over Chicken and Onion mixture in casserole. Cover the casserole and put into the oven. Bake for 1 1/4 hours or until the Chicken is cooked through and tender. Remove from oven and, using tongs, transfer Chicken pieces to a warmed serving dish. Keep hot. Mix the Thickener ingredients to a paste. Bring casserole liquid to a boil. Reduce heat to low and stir in Cream and Thickener. Cook sauce, stirring constantly until it is hot but not boiling and has thickened. Remove the casserole from the heat and pour the sauce over the Chicken pieces.

In 2 qt oblong dish arrange chicken skin side down with thicker pieces toward edge. Cover with plastic wrap. Micro High 5 to 7 mins turn dish once. Drain and turn chicken skin side up, add mushrooms. Combine remaining ingredients pour over chicken. Recover Micro High 9 to 11 mins stand covered 2 mins. Serves 4.

Wash and drain chicken. Shake in bag of 1 C flour, 2 tsp. salt and 1 tsp pepper. Melt oleo and put in pan, place chicken skin side down and bake 375 for 1 hr.

Simmer fryers in wine, salt and water and cover until done. Remove chicken, de-bone and cut into bite size pieces. Cook rice in 5 cups broth for 25 mins or until nearly dry. Sauté celery, onions and mushrooms in butter till tender. Add mushrooms, soup, sour cream, half and half and cut up chicken. Combined with cooked rice and mix gently. Bake in large buttered casserole at 350 for 30 to 40 mins. Casserole may be made a day ahead and refrigerated.

Take chicken and salt and garlic salt it then paprika it thoroughly. Next, spread it out in one layer in a shallow baking pan. Dilute the soup with the cream, pour it over the chicken and sprinkle chopped parsley on top if desired. Bake uncovered at 350 for 1 1/2 hrs.

Blend softened cream cheese, melted oleo till smooth. Add chicken, salt, pepper, milk, chives, pimento. Mix well. Separate rolls into 4 rectangles. Seal perforations. Spoon 1/2 C chicken mixture onto center each rectangle. Pull 4 corners of dough to center of mixture, seal. Brush tops with 1 Tbsp melted oleo, dip in 3/4 C crushed seasoned croutons or bread crumbs. Bake on ungreased cookie sheet 20-25 mins until brown. 350 oven.

Marinate wings in soy sauce, water, honey, lime juice, and garlic. Shake in a bag with flour, salt and paprika. Bake 375 for 45 mins to 1 hr.