Recipe(tried): Chicken Breasts with Stuffing, Easy Chicken Pot Pie, Chicken Supreme Casserole, Not Your Normal Chicken Casserole

Hi Elizabeth: Here are four easy and quick chicken recipes that were previously posted as "tried" here on the Recipe Link. None of them contain tomatoes. Some include chopped onions. You could always use onion powder instead of chopped onion if you wish. I hope these help.
____________________


Originally posted by Patty-North GA. Mountains 11-21-1998
CHICKEN BREASTS WITH STUFFING

Ingredients: 8 Boneless Chicken Breasts (pound flat)
1 can Cream of Chicken Soup 1/4 can of Water
1 8 oz. package Swiss Cheese
2 cups Pepperidge Farm Herb Stuffing
1 stick Butter or Margarine

Butter bottom and sides of 8 x 13" baking pan. Place chicken breasts in pan. Put Swiss Cheese slices on top, then soup and 1/4 can of water. Sprinkle topping on top and dot with Butter. Bake covered 1/2 hour at 350o. Uncover and bake another 1/2 hour. Serves 6-8 Can be put together the day before cooking. ENJOY!

______________________________

Originally Posted by Tina, Charleston IL 8-19-2003
Easy Chicken Pot Pie

1 refrigerated pie crust (or make your own)
3 T flour
1/4 t garlic powder
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
3 T butter
2 2/3 cups chicken broth
3 c frozen mixed vegetables
1 t dried rubbed sage
Salt and pepper to taste

Preheat oven to 425 degrees.

Combine flour and garlic powder in medium bowl.

Season chicken with salt and pepper. Add chicken to flour; toss to coat.

Melt butter in large skillet over medium-high heat. Add the chicken and any remaining flour to skillet and stir until the chicken is brown, about 5 minutes.

Stir in broth, vegetables and sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is coked through, about 8 minutes.

Season with salt and pepper. Transfer chicken mixture to deep dish 10-inch pie plate or round casserole.

Top with pie crust; seal and crimp edges and make slits to vent. Bake in oven until crust is golden, about 15 minutes.

_______________________

Originally Posted by Gina, Fla 4-20-2000

Chicken Casserole Supreme
serves 6

4 skinless, boneless chicken breasts, cut into chunks
1 T. Montreal Chicken Seasoning
1 t. oregano
1 t. basil
1 t. salt
1/2 of large onion, chopped
1 small can mushrooms, sliced
3 T. olive oil
3 garlic cloves minced
16 oz. sour cream
1 can cream of mushroom soup
1 c. chicken broth
8 oz. herb seasoned stuffing mix
1/4 c. melted butter
10 oz. package chopped broccoli

Season chicken chunks with garlic and all seasonings. Heat olive oil in a skillet and add the seasoning chunks with the mushrooms and the chopped onion. Cook over medium-high till chicken begins to brown. Stir frequently. Meanwhile in a large bowl, blend together the sour cream and mushroom soup. Drain the broccoli bits well and add to the mixture. Mix together the stuffing mix with the melted butter and chicken broth and set aside.

Add the cooked chicken mixture to the sour cream mixture and blend well. Pour into a 13x9-inch heavy casserole and top with the crumbled stuffing mix. Bake at 350 for 1 hour. Serve with cranberry sauce.

____________________________

Originally Posted by Bonnie Datson - Maine 2-27-2001

Not Your Normal Chicken Casserole

This is a quick and easy recipe that I serve on a regular basis and have always had people say "It's wonderful - can you share the recipe?" My children love it and the people at work always request this for potlucks.

2 boxes of Stovetop Stuffing
2 sticks (1 cup) butter, melted
3 boneless chicken breasts, cooked and diced
2 cans cream of mushroom soup
diced onions and celery (optional)
2 cups shredded cheese (any flavor)
2 cups of milk

Place dry/uncooked stuffing and seasonings from the packets in bottom of 9x13-inch pan. Pour melted butter over stuffing.*

Mix together chicken, cream of mushroom soup, and onions/celery. Layer over the stuffing mix. Spread the cheddar over the mushroom/chicken mixture. Pour the milk over the cheese. Bake at 350F until the cheese is melted and bubbly (about 30-40 minutes).

*You can also put green beans or sliced cranberry sauce on top of the stuffing before layering.