Orange Chicken & Onion Soup Mix Chicken

1

oven for 2-3 minutes or until cheese melts.

Serve over rice.

Lillian:

This is a really flavorful dish and so easy to make. Most, if not all, ingredients are on hand in

your pantry or freezer. I have never made

this in a crock pot, but don't see why it couldn't be done. The biggest problem that I have is finding

the 6 oz. frozen orange juice. All I see

are 12 oz. so I just use half of that and use the remainder for another use.

Martha:

This is my way of Thinking With My Taste Buds. I'm not a big fan of orange and chicken so I

eliminated it and since I seldom keep wine in the house I decided to just go

with the chicken broth. I also used

canned mushrooms and since I'm not a dark meat fan I decided to use the chicken

breasts. The Swiss cheese and Brussels

Sprouts were ideas I had halfway. Other

than the rice, this became a 1 dish meal and so good.

Lillian:

Martha's version. Wow! You really did Think With Your Taste

Buds! I always have both white and red

wine here for cooking. I also buy

boneless chicken breasts most often.

This does well in this recipe.

I've never added cheese or a vegetable to this, but it could only add to

the taste.

Food Tester Carol: I think one of the most delicious pairings of any foods is Swiss cheese and chicken. This recipe is not fussy and you assemble it easily - the baked chicken topped with a slice of Swiss cheese and garnished with mushrooms. It looks elegant; it feels like a lot of work but it's really a 1-2-3 recipe with a great delicious reward.

Tip:

Want to check your egg for freshness?

Pit it (in its shell) in a large bowl of room-temperature water. As the egg ages, it loses moisture, and the

air sac inside the large end of the egg shell enlarges. The swelling of the air sac increases the

egg's buoyancy. So, the older the egg,

the higher it floats.