Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and lime and lemon juices. Blend well. Whisk in olive oil and ...

Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish. Mix well. Mix ...

Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add margarine and melt. Add chicken breasts. Cook over medium heat ...

In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, ...

In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover ...

Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour ...

Prepare stuffing according to package directions and let cool. Cook chicken, cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and ...

Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. ...

Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a ...

Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and ...