* 1 large yellow onion, chopped
* 2 portobello mushroom caps, chopped
* 2 pounds bone-in chicken pieces
* garlic salt to taste
* ground black pepper to taste
* 2 large lemons, juiced

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread the chopped onion and mushrooms evenly in the bottom of a 9×13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
3. Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
4. Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (10 ounce) package nacho-flavor tortilla chips
* 4 boneless, skinless chicken breast halves, cooked a
* 1 pound processed cheese food (eg. Velveeta), sliced

DIRECTIONS

1. In a medium bowl combine the tomatoes and soup and mix together. Set aside.
2. In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.
3. Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.
4. Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

* 1 (3 pound) broiler-fryer chicken
* 2 1/2 quarts water
* 2 celery ribs with leaves
* 1 large onion, cut into chunks
* DRESSING:
* 4 celery ribs, chopped
* 2 small onions, chopped
* 1/2 cup butter
* 1 teaspoon salt
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon pepper
* 1/8 teaspoon cayenne pepper
* 6 cups crumbled cornbread
* 1 cup chopped green onions
* 3/4 cup chopped pecans, toasted
* 1/2 cup minced fresh parsley
* 2 eggs, lightly beaten

DIRECTIONS

1. Place chicken in a soup kettle or Dutch oven. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.
2. In a skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the corn bread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
3. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325 degrees F for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160 degrees F.

* 2 (8 ounce) packages refrigerated crescent rolls
* 1 (5 ounce) can chunk white chicken, undrained
* 1 (8 ounce) can sliced water chestnuts, drained and chopped
* 1 cup shredded Swiss cheese
* 1/2 cup chopped green onions
* 1/3 cup mayonnaise
* 1 teaspoon lemon juice
* 1/2 teaspoon curry powder
* 1/2 teaspoon garlic salt
* Paprika

DIRECTIONS

1. Separate crescent dough; cut each piece into four triangles. Place on greased baking sheets. In a bowl, break up chicken. Add the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt; mix well. Drop by rounded teaspoonfuls onto triangles. Sprinkle with paprika if desired. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Serve warm.

* 4 skinless, boneless chicken breast halves
* 12 sprigs fresh lavender
* 8 slices bacon
* salt and pepper to taste
* 1 pinch red pepper flakes, or to taste
* 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place three sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper, and red pepper flakes.
3. Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with shredded cheese. Continue baking 10 minutes, or until cheese has melted and chicken juices run clear.

* 1 cup dry fusilli pasta
* 3 tablespoons olive oil
* 6 chicken tenderloins, cut into chunks
* 1 tablespoon dried minced onion
* salt and pepper to taste
* garlic powder to taste
* 1 tablespoon dried basil
* 1 tablespoon dried parsley
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 2 cups frozen mixed vegetables
* 1 cup dry bread crumbs
* 2 tablespoons grated Parmesan cheese
* 2 tablespoons butter, melted

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
4. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
5. Bake 30 minutes in the preheated oven until bubbly and lightly browned.

* 1 teaspoon kosher salt, divided
* 1 (16 ounce) package rigatoni pasta
* 1 (10 ounce) can condensed cream of mushroom soup
* 3/4 cup sour cream
* 1 (10 ounce) can chunk chicken, drained
* 1 cup frozen peas, thawed
* 1 1/2 teaspoons garlic powder
* 2 1/2 teaspoons onion powder
* 1 teaspoon freshly ground black pepper
* 2 cups freshly grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
3. Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
4. Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9×10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
5. Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

* 3 boneless chicken breast halves, cooked and cubed
* 1 cup mayonnaise
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (4.5 ounce) can mushrooms, drained
* 1 (8 ounce) can water chestnuts, drained and chopped
* 1/2 cup chopped celery
* 1 cup crushed butter crackers

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small skillet, saute the mushrooms in oil.
3. Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12×7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

* 4 skinless, boneless chicken breast halves
* 1/4 cup butter, melted
* 3 cups crushed cheese flavored butter crackers

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Lightly grease a 9×13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

* 1 (3 pound) whole chicken
* 3 dashes garlic powder
* 2 pinches salt
* 1 pinch ground black pepper
* 1 onion, thinly sliced
* 1/4 cup butter
* 1 cup orange-flavored carbonated beverage

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a lightly greased 9×13 inch baking dish. Season with garlic powder, salt and pepper and garnish with onion slices. Place 1/8 cup of butter or margarine on top of the chicken and bake in the preheated oven for 45 minutes.
3. Raise oven temperature to 375 degrees F (190 degrees C); Place remaining 1/8 cup butter or margarine on top of the chicken and bake for 30 minutes.
4. Pour orange-flavored beverage all over chicken, bake for 5 more minutes, and serve.