Whats a good EASY and pretty cheap chicken recipe?

we also want it to be pretty basic


because its going to go with stuffing and garlic mashed potatos.Whats a good EASY and pretty cheap chicken recipe?
INGREDIENTS:


1 (10.75 ounce) can


condensed cream of


mushroom soup, undiluted


1 cup milk


1 (6 ounce) package stuffing


mix


2 cups cubed cooked chicken


breast


2 cups fresh broccoli florets,


cooked


2 celery ribs, finely chopped


1 1/2 cups shredded Swiss


cheese, divided


DIRECTIONS:


1. In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375 degrees F for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.Whats a good EASY and pretty cheap chicken recipe?
To me, the Herbs with this chicken would compliment your stuffing and potatoes very well. Obviously, I would omit the rice at the end and serve this chicken over your stuffing and beside your vegetable choice.I rarely suggest a menu that uses a soup but soup is on sale everywhere right now so it should help the pocket book as well. Hope you enjoy this recipe and your dinner!





Skillet Herb Roasted Chicken





INGREDIENTS


2 tablespoons all-purpose flour


1/4 teaspoon ground dried sage leaves


1/4 teaspoon dried thyme leaves, crushed


4 skinless, boneless chicken breasts


2 tablespoons butter


1 (10.75 ounce) can Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


1/2 cup water


4 cups hot cooked rice





DIRECTIONS


Mix flour, sage and thyme. Coat chicken with flour mixture.


Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.


Add soup and water. Heat through. Serve over chicken with rice.



Marinade chicken in Italian dressing for 20 minutes before placing in pan- cook over medium heat until done.





Bread chicken in flour- then eggs- then seasoned flour or bread crumbs- bake in 350* oven for 25- 30 minutes (depends on thickness of chicken- you can always do a cut test- to check doneness of thickest part)








or dip chicken in melted butter and bread in a blend of 1 cup bread crumbs, 1/2 cup Parmesan (jarred is fine) 1 tsp salt, 1 tsp thyme, 1 tsp basil- then bake at 350* for 25- 30 minutes.
Get the best whole chicken you can afford: open range, no antibiotics, organic, and just rinse it well. Skin if you want low fat. Salt and pepper the inside and outside. Stuff the interior cavities with garlic, onions, sliced lemons or oranges, and fresh sage.


Put on a rack in a roasting pan (so it doesn't sit in its own juices).


Roast in a pre heated oven for an hour. Check internal temp. for 175 degrees F. If the skin browns, cover with an aluminum foil tent until cooked. Allow to stand for 15 minutes before slicing to serve. Discard the stuffing items.
If you have boneless chicken breast you could make parmesan breaded baked chicken. You just take your chicken breast that have been trimmed, and coat them in flour then dredge then in a egg and milk mixture and them coat them in bread crumbs and them in parmesan cheese. Bake in 350 degree oven for 30-45 minutes or until chicken runs clear. Yummy!!!! When I make these for my family a use evaporated milk and egg instead of regular milk I find it makes a better coating.