Sunday Chicken Dinners – brings back memories of childhood, family reunions, church picnics, don’t they?

Stuffed Chicken Breasts

8 boneless, skinless chicken breast
salt and pepper
8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine
1 c. dry herb stuffing mix
1/4 cup melted butter

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9″x13″ baking dish.
3. Sprinkle chicken with salt and pepper and cut a pocket into them.
4. Combine the stuffing mix and the butter.  Spoon into the chicken breasts.
5. Place the chicken into the baking dish.
6. Whisk together the soup and stuffing mix.
7. Spoon the soup mixture over the chicken.  Top each chicken breast with a slice of cheese.
8. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.
9. Serve with salad or steamed veggies.

Roast Chicken with Almonds

10 boneless, skinless chicken breast
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/4 to 1/2 c. dry white wine
1/2 cup Parmesan cheese — more if you wish!

1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle the chicken with salt and pepper and place into a lightly greased 9″ x 13″ baking pan.
3. Whisk together the soups and the wine.
4. Pour the soup mixture over the chicken.
5. Sprinkle the almonds over the chicken.
6. Sprinkle Parmesan cheese on top and bake at 350 degrees for 1 – 1 1/2 hours uncovered.
7. Serve with roasted baby potatoes and fresh green beans.  Serves 8 to 10.

Chicken Divan

2 lbs boneless skinless chicken breasts, cubed
salt and pepper
2 cans cream of chicken soup
1 tbsp. lemon juice
1 c. sharp American cheese, shredded
1 large head fresh broccoli florets
1/2 c. soft bread crumbs
2 tsp. melted butter
1 c. plain greek yogurt

1. Preheat oven to 350 degrees Fahrenheit.  Toss cubed chicken with salt and pepper.
2. Arrange broccoli in greased casserole dish. Top with cubed chicken.
3. Combine soup, yogurt, and lemon juice. Pour over chicken.
4. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25-30 minutes.
5. Prepare rice or potatoes for 6 people and serve.

Sunday Chicken

3 lbs. fryer chicken parts
1 c. ranch salad dressing
4 c. bread crumbs
1 tsp each Salt, Pepper, Paprika

1. Preheat oven to 375 degrees Fahrenheit.
2. Wash and dry chicken parts.
3. Place the ranch dressing in a large pie plate.
4. Place the bread crumbs and seasonings into another large pie plate – combine well.
5. Dredge each piece into the ranch dressing and then the bread crumbs.
6. Place in foil-lined pan.
7. Bake, uncovered, for 1 1/4 hours.
8. Serve with mashed potatoes, gravy, corn and green beans.  Serves 6.

Slow Sunday Chicken

1 can cream of chicken soup
1 pkg. onion soup mix
1/2 c. red cooking wine
1 large fryer chicken, cut up

1. Lightly grease an 8 quart slow cooker insert.
2. Whisk together the soup, soup mix, and wine.
3. Place the chicken pieces into the slow cooker, top with the soup mixture.
4. Cook on low for 6-8 hours.  Serve with rice, veggies,  and rolls.

Chicken Turnovers

1 pkg. refrigerated crescent rolls (8 ct. tube)
2 c. chopped cooked chicken
3 oz. cream cheese, softened
3 tbsp. chopped green onion
2 tbsp. milk
Dash of pepper
2 tbsp. butter, melted
2 tbsp. seasoned crumbs

1. Preheat oven to 350 degrees.
2. In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken.
3. Separate rolls into 4 six-inch squares.
4. Spoon 1/4 of the mixture into each square.
5. Bring corners together and seal.
6. Place on ungreased cookie sheet.
7. Brush with melted margarine and sprinkle with seasoned bread crumbs.
8. Bake for 20 to 25 minutes.
9. Serve with fries and slaw.  Serves 4.

Crispy Mustard Chicken

2 tbsp. plain greek yogurt
2 tbsp. prepared mustard
1/3 c. fine dry bread crumbs
1/2 tsp. ground thyme
1/4 tsp. salt
4 (4 oz.) skinned boned chicken breasts

1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the yogurt and mustard in a small bowl; stir well.
3. Combine breadcrumbs, thyme, salt, and pepper in a shallow bowl.
4. Brush each chicken breast with mustard mixture, dredge in breadcrumb mixture.
5. Place chicken in a 10 x 6 x 2-inch baking dish that has been coated with cooking spray.
6. Cover and bake at 350 degrees for 40 minutes.
7. Uncover and bake an additional 20 minutes or until chicken is tender.
8. Serve with tots and fresh fruit.  4 servings.

Italian Roasted Chicken

1 fryer, cut up, washed and patted dry
1/3 cup. extra virgin olive oil
3 cloves garlic, minced
1/4 cup Sage leaves, chopped
1/4 cup Parsley, chopped
1 tsp  salt
1 tsp pepper
1 1/2 tsp oregano

1. Preheat oven to 350 degrees Fahrenheit.
2. Cover a baking sheet with foil and lightly grease with cooking spray.
3. In a small bowl, combine remaining ingredients together.
4. Brush each chicken piece with the seasoning mixture and place on baking sheet.
5. Spoon any remaining seasoning over chicken pieces.
6. Bake for 45-50 minutes.
7. Serve with baked potato and salad.

Oven-Fried Chicken Breasts

1 large fryer, cut up
salt and pepper
2 cups plain Greek yogurt
2 sleeves Ritz^TM crackers, crushed into fine crumbs

1. Preheat oven to 350 degrees Fahrenheit.
2. Wash and pat dry chicken pieces.  Sprinkle with salt and pepper.
3. Dip chicken in yogurt and roll in cracker crumbs.
4. Place chicken in a 13″ x 9″ greased baking dish and bake for 30 minutes.
5. Turn chicken over and bake an additional 30 minutes.
6. Serve with potato salad and veggies.  Makes 8 servings.

I hope you enjoy these Sunday Chicken DInners Pt 2.  If you missed part one, you can view those here.