Herb Dressing Chicken Breast Recipe

I am looking for the recipe, that was in a ladies magazine. It had a bag of herb dry dressing, can chicken broth, chicken breasts, and vegtables. I think it was baked. I can't seem to find that recipe again and wanted to try it. You and yours have a safe happy holiday.

Thanks for the help,
Jo from Girard, PA

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November 18, 20060 found this helpful

Sounds like one I use only it's made in the crockpot.You take your chicken,pour over that your herb dressing,over that pour 1 can of chicken broth. If you wanted to add can veg's I would wait a few hours, but if they are fresh,you would want to add them now.Hope that helps...

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November 18, 20060 found this helpful

From Stove Top:

Easy Chicken Bake:

1 6 oz pkg of stove top

1 c hot water

1-1/2 lb boneless chicken breats, cut up

1 can 10-3/4 oz, condensed dream of cken soup

1/3 c sour cream

1 bag , 16oz. frozen mixed veggies

heat oven to 400 , Sprinkle 1/2 c. dry stuffing mix

in bottom of 9x13 pan. set aside.

Add hot water to remaining stuffing , mix . Set aside.

Place chicken over dry stuffing in dish. Mix soup , sour cream & veggies , spoon over cken. Top with prepared stuffing.

Bake 30 min. or until chicken is cooked through, 170 degrees.

Makes 6 servings.

SOOOO good ! :-)

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November 18, 20060 found this helpful

Hi, Jo.

Here's my recipe for spices/herbs.

Why not try it in with a can of chicken rice soup, chicken pieces (breasts or thighs) and your favourite vegetables (fresh or frozen)? I've lso include my curried chicken recipe. INstead of curry, use the spice mix?

Curry Sauce

Heres a low-fat & spicy, albeit healthy alternative to creamed sauces.

Youll need a 14-ounce can of commercially available chicken-based vegetable or rice soup.

Failing that, you can  of course  make your own.

I recommend lentil, potato or pea soup (something thick which will puree smoothly).

In a blender, combine the soup with

2 tablespoons curry powder,

&frac; teaspoon black pepper,

&frac; teaspoon turmeric,

&frac; teaspoon coriander,

&frac; teaspoon cumin,

1 teaspoon sugar and

1 tablespoon flour (to thicken).

Add 2 - 3 dried red peppers or 1 - 2 teaspoons dried chili peppers,

according to your preference.

Puree.

Pour these ingredients into a medium-size pot.

Add pre-cooked chicken, sliced, or shrimp and

1 medium onions, diced,

3 large carrots, sliced and

2 stalks celery, sliced.

Cook for 10 - 15 minutes over medium heat, stirring constantly, until sauce thickens.

Add

1 cup frozen peas,

&frac; green pepper, seeds removed, diced, and

1 cup fresh mushrooms, quartered.

Serve over cooked rice. (Basmati is terrific.)

Variations include other pre-cooked meat, pork or beef, and other or additional vegetables

Herbs & Spices

If you have a coffee grinder, this recipe will be easy.

Alternatively, a very small food processor or mortar and pestle will serve.

Combine 2 teaspoons dried basil,

2 teaspoons dry dill weed,

1 teaspoon parsley flakes,

1 teaspoon celery seed,

3 teaspoons onion flakes,

2 teaspoons salt,

&frac; teaspoon pepper and

&frac; teaspoon garlic powder.

Finely grind all. Stir well. Funnel into a salt shaker.

This is great on salads, by itself or with a whisper of vinegar, in place of dressings,

very tasty on raw or cooked vegetables in place of cream or cheese sauces,

excellent on frozen vegetables just out of the microwave,

a nice replacement for butter and sour cream on baked potatoes,

better than just plain salt on just about everything and

makes a nice seasoning for home-made soup.

Have fun experimenting!

Cheers,

Rose Anne

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