Sundaychicken Recipes

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SUPER SUNDAY CHICKEN



Super Sunday Chicken image

This is a great and easy dish to make for a nice Sunday dinner (or any time). It's a family favorite! Serve with a tossed green salad.

Provided by Amy Brolsma

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 4

2 pounds boneless, skinless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
12 ounces dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
  • Mix stuffing according to package directions, and place on top of chicken dish.
  • Bake uncovered for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 858.5 calories, Carbohydrate 73 g, Cholesterol 184.8 mg, Fat 26 g, Fiber 2.7 g, Protein 78.3 g, SaturatedFat 12.6 g, Sodium 2100.7 mg, Sugar 8.9 g

SUNDAY CHICKEN



Sunday Chicken image

This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups quick-cooking rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Paprika

Steps:

  • Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

SUNDAY CHICKEN



Sunday Chicken image

I got this recipe out of an old church cookbook when I was young. It's simple, and I loved to cook it for my family then as much as I do now. It's a real crowd pleaser! And, regardless of its name, it's perfect any day of the week!

Provided by Melanie2590

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 (10 3/4 ounce) can campbell's cream of chicken and mushroom soup
1/2 cup heavy cream (half and half will work if you don't have cream)
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1 dash cayenne pepper (more if you like some heat!)
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • In a covered baking dish, combine all ingredients except for chicken. Stir well.
  • Place chicken in dish. Spoon some of the soup mixture over chicken breasts. Cover.
  • Bake on 400 degrees for about 45 minutes or until tender.

Nutrition Facts : Calories 233.2, Fat 12.5, SaturatedFat 7.2, Cholesterol 109.2, Sodium 88.1, Carbohydrate 1, Sugar 0.1, Protein 27.9

SUNDAY CHICKEN SUPPER



Sunday Chicken Supper image

I make this slow-cooked sensation with chicken, vegetables and seasonings. It's a hearty, homespun dish that satisfies the biggest appetites. -Ruthann Martin, Louisville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 13

4 medium carrots, cut into 2-inch pieces
1 medium onion, chopped
1 celery rib, cut into 2-inch pieces
2 cups cut fresh green beans (2 inch)
1/2 pound small red potatoes (about 5), quartered
4 bacon strips, cooked and crumbled
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch pepper
1-1/2 cups water

Steps:

  • In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir. , Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy.

Nutrition Facts : Calories 385 calories, Fat 19g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 898mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.

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