Burn Your Face Off Chicken

1 to 2 lbs of chicken thighs
1 bottle of Pace Picante Sauce (Hot -- if you like it that way)
Grated cheese
Finely chopped lettuce
Flour tortillas

Place the chicken and the picante sauce in a crock pot and cook all day on low.  Remove bones from thighs, shred the chicken, mix a little bit of fresh picante sauce. Place chicken, cheese, and lettuce in a warmed flour tortilla, roll it up and eat!
(Thanks, Kathi!)

Quick Company Chicken

1/4 c. melted margarine
1 c. cracker crumbs
2 c. diced cooked chicken
1 c. sour cream
1 can cream of chicken soup
1/4 c. broth or milk
Salt and pepper to taste

Combine margarine and cracker crumbs; blend well. Spoon half the crumbs into shallow 2-quart casserole; cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken; top with remaining crumbs. Bake in preheated 350-degree oven for 20 to 25 minutes.

Chicken and Rice Casserole

1 cup rice
1 can cream of mushroom soup
1/2 soup can water
1 pkg. dry onion soup mix
1/2 chicken, cut up OR 4 chicken breast halves

Grease baking dish. Place rice in dish. Combine soup, water and soup mix and pour over rice. Place chicken on top and gently press down into the liquid (does not need to be totally covered). Cover and bake at 350 degrees for about an hour, or until rice is tender and liquid absorbed.

Baked Chicken

1 c. cheese crackers
1 1/2 tsp. taco seasoning
Boned chicken pieces

Crush crackers in plastic bag; add taco seasoning. Shake to mix. Drop chicken in bag, one piece at a time; shake until coated. Place in baking dish; cover. Bake 2 pieces in microwave for 3 to 4 minutes, adjusting baking time for more pieces.

Baked Chicken Parmesan

1/4 c. fine bread crumbs
4 tbsp. grated parmesan cheese
1/4 tsp. crushed oregano leaves
Dash of garlic powder
Dash of pepper
2 lb. chicken parts
1 can cream of mushroom soup
1/2 c. milk
Paprika

Combine crumbs, 2 tablespoons parmesan cheese, oregano, garlic powder and pepper. Roll chicken in cheese mixture; arrange in 2-quart shallow baking dish. Bake in pre-heated 400-degree oven for 20 minutes. Turn chicken; bake for 20 minutes. Blend soup and milk; pour over chicken. Sprinkle with paprika and remaining 3 tablespoons cheese. Bake for 20 minutes longer or until chicken is tender. Arrange chicken on serving platter. Stir sauce; pour over chicken.

Sesame Baked Chicken

1 large fryer, cut up
1 8-oz bottle Italian dressing
1 pkg. Sesame seed
1/2 lb. butter or margarine
Salt to taste

Marinate chicken in dressing overnight in refrigerator. Melt butter in large flat pan. Roll marinated chicken in sesame seed; place in pan. Bake in 375 degree pre-heated oven for 30 minutes; turn chicken. Bake for 30 minutes longer. Serve.

Chicken Maryland

1 chicken, cut-up
Salt and pepper to taste
Flour
1 egg, beaten
2 c. soft bread crumbs
1/4 c. butter
1/4 c. hot water

Sprinkle chicken with salt and pepper. Dip in flour; dip in egg. Cover with bread crumbs. Place in a well greased pan. Pieces should not overlap. Bake at 400 degrees for 35 to 45 minutes or until tender. Baste often with mixture of butter and water.

Quick Chicken Bake

Salt and pepper
1 chicken, cut-up
1 pkg. instant rice
1 can cream of celery soup
1 can cream of mushroom soup
2 soup cans water or milk

Salt and pepper chicken. Place chicken in baking dish; sprinkle rice over chicken. Pour soups and water over chicken and rice. Bake at 350 degrees for 1 hour or until chicken is tender.

Chicken and Potatoes

4 boneless, skinless chicken breast halves
4 medium potatoes, peeled and halved
1 10-3/4 oz. can condensed cream of chicken soup, undiluted
1 c. sour cream
1 2.8 oz. can french-fried onions

Place chicken in a greased 9-in. square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350 degrees for 1-1/4 hours. Sprinkle with onions; bake 10 minutes longer.

Picante Chicken

4 boneless skinless chicken breast halves
1 16 oz. jar picante sauce
3 tbsp. brown sugar
1 tbsp. prepared mustard
Hot cooked rice, optional

Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. Bake, uncovered, at 400 degrees for 30-35 minutes or until chicken juices run clear. Serve over rice if desired.

Chicken Potato Bake

1 broiler/fryer chicken, cut up
1 lb. red potatoes, cut into chunks
1/2 to 3/4 c. prepared Italian salad dressing
1 tbsp. Italian seasoning
1/2 to 3/4 c. grated parmesan cheese

Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and parmesan cheese. Cover and bake at 400 degrees for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Chicken Rice Casserole

1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 cup rice
4 to 6 chicken breast halves
Few slivers of butter

Mix rice with soups in separate dish. Spray bottom of casserole dish with cooking spray. Place chicken breasts on bottom and top with soup mixture. Add a few slivers of butter on top. Cover and bake at 350 degrees for 1 hour.

Grilled Chicken

1-1/2 cups chili sauce
3/4 cup red-wine vinegar
1-1/2 tbsp. Prepared horseradish
2 small cloves garlic, halved
1 tsp salt
4 boneless chicken breasts (6 oz each)