Miami Dining Guide, illustrated
An illustrated 29-slide dining guide to Miami, as a flipbook.
Page 1. EASY CHICKEN RECIPES 1 Easy Chicken Recipes from Favorite Brands Eight complete recipes with ingredients, cooking directions and manufacturer source links. Recipes in this book 1. One Dish Chicken and Rice Bake (Campbell's) 2. Easy Chicken Pot Pie (Campbell's) 3. Parmesan Crusted Chicken (Hellmann's) 4. Baked Ranch Chicken Breast (Hidden Valley Ranch) 5. Original Ranch Cheddar Chicken (Hidden Valley Ranch) 6. Pesto Chicken Crescent Ring (Pillsbury) 7. Chicken Pot Pie Crescent Cups (Pillsbury) 8. Buffalo Chicken Dip (Frank's RedHot) How to use this book Use the specified products and measurements. Directions are rewritten adaptations of recipes published on the official manufacturer websites. Each recipe includes a clickable link to its original. This independent collection is not affiliated with or endorsed by these brands. Cooking times are estimates. Use a food thermometer to check that chicken reaches 165°F. Recipes calling for cooked chicken begin with chicken that is already cooked. Raw chicken does not need rinsing. Source pages reviewed October 4, 2026.
Page 2. EASY CHICKEN RECIPES 2 RECIPE 01 / Campbell's One Dish Chicken and Rice Bake 4 servings | 5 minutes prep | About 1 hour total Ingredients • 1 can (10.5 oz) Campbell's Condensed Cream of Mushroom Soup • 1 cup water • 3/4 cup uncooked long-grain white rice • 1 1/4 lb boneless skinless chicken breast (4 small breasts or 2 large split horizontally) • 1/4 teaspoon paprika • Salt and pepper to taste Directions 1. Preheat the oven to 375°F. Combine soup, water and rice in an 11 x 8 x 2-inch baking dish. 2. Season chicken with salt, pepper and paprika. Lay it over the rice mixture and cover the dish. 3. Bake about 45 minutes, until the rice is tender and chicken reaches 165°F. Allow 10 minutes to rest, then stir the rice and adjust seasoning. Directions adapted from the manufacturer's recipe. Open the original Campbell's recipe
Page 3. EASY CHICKEN RECIPES 3 RECIPE 02 / Campbell's Easy Chicken Pot Pie 4 servings | 10 minutes prep | 30 minutes total Ingredients • 1 can (10.5 oz) Campbell's Condensed Cream of Chicken Soup • 1 cup 2% milk, divided • 12 oz frozen mixed vegetables, thawed • 1 cup cubed cooked chicken • 1 egg • 1 cup biscuit baking mix • Salt and pepper to taste Directions 1. Preheat the oven to 400°F. In a 9-inch pie plate or ovenproof skillet, combine soup, 1/2 cup milk, vegetables and cooked chicken. Season to taste. 2. Mix the remaining 1/2 cup milk with the egg and baking mix. Spread this batter over the filling. 3. Bake approximately 20 minutes, until the topping is golden and filling is hot. Directions adapted from the manufacturer's recipe. Open the original Campbell's recipe
Page 4. EASY CHICKEN RECIPES 4 RECIPE 03 / Hellmann's Parmesan Crusted Chicken 4 servings | 10 minutes prep | 20 minutes cooking Ingredients • 1/2 cup Hellmann's or Best Foods Real Mayonnaise • 1/4 cup grated Parmesan cheese • 4 boneless skinless chicken breast halves (about 1 1/4 lb) • 4 teaspoons Italian-seasoned dry breadcrumbs Directions 1. Preheat the oven to 425°F. Stir mayonnaise and Parmesan together. 2. Arrange chicken on a baking sheet. Spread the mayonnaise mixture evenly over each piece, then add the breadcrumbs. 3. Bake about 20 minutes, or until a thermometer inserted into the thickest part reads 165°F. Directions adapted from the manufacturer's recipe. Open the original Hellmann's recipe
Page 5. EASY CHICKEN RECIPES 5 RECIPE 04 / Hidden Valley Ranch Baked Ranch Chicken Breast 4 servings | 5 minutes prep | About 20 minutes cooking Ingredients • 4 boneless skinless chicken breasts • 2 tablespoons melted butter or olive oil • 2 teaspoons Hidden Valley Original Ranch Seasoning Dressing and Dip Mix Shaker Directions 1. Preheat the oven to 425°F. If desired, pound breasts to an even 3/4-inch thickness. Put them in a baking dish. 2. Brush both sides with butter or oil and sprinkle seasoning over both sides. Drizzle any remaining butter or oil over the chicken. 3. Bake 18-20 minutes, continuing as needed until the thickest part reaches 165°F. Rest briefly before serving. Directions adapted from the manufacturer's recipe. Open the original Hidden Valley Ranch recipe
Page 6. EASY CHICKEN RECIPES 6 RECIPE 05 / Hidden Valley Ranch Original Ranch Cheddar Chicken Source yield: 8 portions | 15 minutes prep | 20-25 minutes cooking Ingredients • 1 cup Hidden Valley Original Ranch dressing • 1/4 cup grated Parmesan cheese • 1/4 cup shredded sharp Cheddar cheese • 1 cup seasoned panko breadcrumbs • 4 boneless skinless chicken breast halves Directions 1. Preheat the oven to 400°F. Coat the chicken with the ranch dressing. 2. In another bowl, mix panko with both cheeses. Press each coated breast into this mixture. Place on a parchment-lined baking sheet. 3. Bake 20-25 minutes, until crisp and the chicken reaches 165°F. The manufacturer lists 8 portions from 4 breast halves; portion size depends on the size of the chicken. Directions adapted from the manufacturer's recipe. Open the original Hidden Valley Ranch recipe
Page 7. EASY CHICKEN RECIPES 7 RECIPE 06 / Pillsbury Pesto Chicken Crescent Ring 8 servings | 15 minutes prep | 45 minutes total with cooked chicken Ingredients • 2 1/2 cups cooked chopped chicken (source uses 3 breasts from a 20-oz package) • 1/3 cup plus 1 tablespoon basil pesto, divided • 1 cup shredded Monterey Jack cheese (4 oz) • 2 cans (8 oz each) Pillsbury Original Crescent Rolls, 8-count Directions 1. Preheat the oven to 375°F. Combine chicken, 1/3 cup pesto and cheese. 2. Separate dough into 16 triangles. On a large ungreased baking sheet, overlap the wide ends around a 5-inch center opening, with the points facing outward. 3. Spoon filling onto the overlapping dough near the center. Fold the points over the filling and tuck underneath to secure. 4. Brush with the remaining tablespoon of pesto. Bake 18-22 minutes until golden and thoroughly baked. Cool 5-10 minutes before slicing. Directions adapted from the manufacturer's recipe. Open the original Pillsbury recipe
Page 8. EASY CHICKEN RECIPES 8 RECIPE 07 / Pillsbury Chicken Pot Pie Crescent Cups Makes 8 cups | 10 minutes prep | 35 minutes total Ingredients • 1 cup frozen mixed vegetables, thawed • 1 cup chopped deli rotisserie chicken • 1 can (10.5 oz) condensed cream of chicken soup • 1 can (8 oz) Pillsbury Original Crescent Dough Sheet • Cooking spray for the muffin pan Directions 1. Preheat the oven to 375°F. Spray 8 standard muffin cups. Combine vegetables, cooked chicken and soup. 2. Unroll the dough and cut into 8 squares. Press one square into each muffin cup, covering the bottom and extending up the sides. 3. Divide the filling among the cups, approximately 1/4 cup each. Bake 14-18 minutes until deeply golden and the filling is hot. 4. Cool in the pan for 5 minutes. Carefully lift out with a metal spatula. Directions adapted from the manufacturer's recipe. Open the original Pillsbury recipe
Page 9. EASY CHICKEN RECIPES 9 RECIPE 08 / Frank's RedHot Buffalo Chicken Dip Appetizer | 32 two-tablespoon portions | 10 minutes prep | 20 minutes cooking Ingredients • 2 cups shredded cooked chicken • 1 package (8 oz) cream cheese, softened • 1/2 cup Frank's RedHot Original Cayenne Pepper Hot Sauce • 1/2 cup ranch dressing • 1/2 cup blue cheese crumbles Directions 1. Preheat the oven to 350°F. Mix chicken, cream cheese, hot sauce, ranch dressing and blue cheese. 2. Transfer to a shallow 1-quart baking dish. Bake about 20 minutes until heated through. 3. Stir before serving. Chips, crackers and cut vegetables are optional accompaniments, additional to the measured recipe ingredients. Directions adapted from the manufacturer's recipe. Open the original Frank's RedHot recipe
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