1/2 cup of water
4 pounds of chicken cut up
14 oz bottle of barbeque sauce
1 large onion

Put water in the bottom of the crockpot.  Cut up onion and place in the crockpot next.  Add chicken.  Pour barbeque sauce over the top.  Cook on low 8 hours.

1 cup long grain rice
3 cups of water
2 tsp chicken bouillon
Can cream of chicken soup
2 cups of frozen broccoli
2 cups of cooked chicken chopped
1/4 tsp garlic powder
1 tsp onion salt
1 cup grated cheddar cheese

Combine ingredients together in the crockpot.  Cook on high for 4 hours.  This is an easy to make casserole in the crockpot.

3 1/2 to 4 pound chicken
whole berry cranberry sauce
 8 oz bottle French dressing
1 envelope dry onion soup mix

Place one 3 1/2 to 4 pound chicken in a baking dish.  You can use pieces as well.  Mix cranberry sauce, French dressing and soup mix together.  Pour sauce over the chicken.  Bake at 375 for 1 hour.

4 chicken breasts
1/4 tsp salt
1/8 teaspoon pepper
1 can sauerkraut, grained and liquid pressed out
4 slices Swiss Cheese
1 1/4 cup Thousand Island dressing
1 tbsp chopped parsley

In a greased pan place chicken, salt and pepper.  Put sauerkraut over top and top with Swiss cheese.  Pour dressing evenly over cheese.  Cover with foil and bake at 325 degrees for approximately 1 1/2 hours or until done.  Sprinkle with chopped parsley to serve.

3 boneless, skinned chicken breasts
1/4 tsp pepper
3 tbsp oil
1 head broccoli steamed
4 cups cooked white rice
2 – 10 oz cans cream of chicken soup
1 cup mayonnaise
2 tsp curry powder
2 tsp lemon juice
1 1/2 cups grated Cheddar cheese

Cut chicken into 2 x 4 inch pieces and sprinkle with pepper.  Saute slowly in oil over medium heat until white and opaque, about 6 minutes.  Drain.  Arrange cooked rice on bottom of buttered casserole and arrange cooked broccoli and chicken pieces.

Mix soup, mayonnaise, curry and lemon juice together and pour over chicken.  Sprinkle with Cheddar cheese and bake, uncovered at 375 degrees for 30- 35 minutes.  Serve with a salad.  Serves four to six people.

6 chicken breasts – boned and skinned
2 tbsps lemon juice
1/2 cup flour
1/2 cup of butter
2 cloves of garlic
1 tbsp paprika
2 tsp salt
1/2 tsp pepper
1 cup chopped onion

Sauce:

1 cup sour cream
1/2 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
1/4 cup white wine

Sprinkle chicken with lemon juice, then rub well into meat.  Toss chicken in flour, paprika, salt and pepper.  Brown quickly in butter.  Arrange in casserole.  Add to pan, onion and garlic.  Saute 3-5 minutes until tender.  Scatter onion over chicken.

Make sauce by combining in same skillet, cream, chicken browth, wine, salt and pepper.  Bring to boil, pour over chicken.  Bake 30 – 45 minutes in 400 degree oven.

1 pound of chicken cut up
1 cup of long grain rice – uncooked
1 can cream of chicken soup
1 can of water
1 package onion soup mix
salt and pepper

Grease a 9X 13 baking dish and spread uncooked rice on the bottom.  Pour half the chicken soup, water on the bed of rice.  Add 1/2 the onion soup mix.  Lay pieces of chicken on this bed and add remaining soup, water, onion soup mix and seasonings.  Bake, covered for 1 1/2 hours at 325 degrees.