Every time I cook it, the edges burn to a crisp, I follow the instructions last time I even used quot;convect bakequot;, it still burned!I have to cook one for a party on Friday, If I thaw it out then cook it at a lower temp., but for longer, would that help? Or would it just dry out? Please any advice would help!
1 (16 ounce) bag egg noodles, cooked and drained 2 (10 ounce) cans cream of chicken soup 4 cups shredded cheddar cheese, divided 4 chicken breasts, 1/2 cup milk 1/2 cup white onions 1 tablespoon curry powder salt and pepper, enough for the whole dish Mix the chicken, soup, milk, 3 Cups shredded cheese, onion, curry powder, salt and pepper; stir wellLet sit to absorb curry flavor if desiredAdd the cooked egg noodlesMix together and pour into greased 9x13 dishBake 20 minutes at 350 degreesGarnish with sliced black olives if desired, and the rest of the shredded cheese.Continue cooking until cheese is melted and browned.
mix a can of cream of chicken soup with a container of sour cream and pour this mixture over the chickenPrepare a box of stovetop stuffing and spread on top of the chicken and bakeThis is an easy dish and it is awesome!
make rice like it says on the box fix chicken and cream of mushroom soup shredded chesse and bake yummy
In a baking dish put in two cans of cambells Golden mushroom soup with two and a half cups water and the chickenAlso put in some carrots and celeryPeel and boil some potatoes and use the soup after the chicken is done cooking for gravyYou won't even need anything to mix with it for the gravy its already to go and its yummyBake for about 45 minutes at 325-350 degrees.
Begin by cooking it covered with aluminum foil, then cook uncovered for the last half hour so that the cheese begins to brownAfter you take it out of the oven, let it rest at room temperature for 10-15 minutes before trying to cut into it.
