ease a 11x7 baking dish and set aside.
Chop the
Cut the chicken and sausage into thick pieces of roughly equal size and place
Blend soups and milk in large skillet on low heat.
Add herbs and spices and mix well.
Add cooked cut up chicken and frozen vegetables.
Heat to warm vegetables and chicken.
Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
Take chicken dish out of oven and stir well.
Cut up biscuits into fourths and top chicken with biscuts.
Bake another 15 minute until biscuits are browned.
5 minutes, then turn.
Biscuits:.
Meanwhile, make dough for
Place all ingredients (except Bisquick, oil and milk) in crock-pot for 5 to 6 hours on low.
Drain thoroughly in colander. Save and cool liquid.
Debone chicken and cut into small pieces. Thicken liquid with flour and water paste.
Add chicken and vegetables.
Pour into oblong baking dish.
Preheat oven to 450\u00b0. Make biscuits with Bisquick, oil and milk.
(Knead 2 minutes, then cut.) Place on top of chicken and bake 15 to 20 minutes or until biscuits are golden brown.
aucepan. Sprinkle chicken with salt and black pepper and place into the
killet over medium heat; cook and stir onion until translucent, about
>chicken in a large, lidded bowl. Add milk and pickle juice. Cover and
Preheat oven to 325\u00b0.
Remove skin from chicken and place in an 8 x 8-inch baking dish.
Spread undiluted soup over chicken. Cover and bake at 325\u00b0 for 1 1/2 hours.
Remove cover and arrange biscuits on top of chicken.
Continue baking at 400\u00b0 for 8 to 10 minutes or until biscuits are browned.
Boil chicken until done.
Remove
from
broth
and pull from bone,
tearing into small
pieces.
Place
chicken
into bottom of baking dish in a single
layer.
Combine
soup
and broth together; thicken enough to form gravy-like consistency. Pour across layered chicken and top
with
biscuits.
Bake
at 350\u00b0 to 400\u00b0 until biscuits are good and brown.
Place chicken breasts in a saucepan with
In a 1 1/2-quart casserole, combine gravy and poultry seasoning.
Stir in chicken and frozen vegetables.
Bake at 400\u00b0 for 15 minutes, or until mixture begins to bubble.
Heat oven to 425\u00b0.
Melt shortening in oven in a 13 x 9-inch pan.
Mix Bisquick and seasonings in paper bag.
Shake pieces of chicken to coat thoroughly.
Lay chicken skin side down in single layer in hot shortening.
Bake 45 minutes.
Make biscuits (out of Bisquick).
Turn chicken and push to one side in pan.
Set biscuits in single layer on other side.
Bake 15 minutes (until lightly brown and chicken tender).
Combine chicken, soup, sour cream and milk in a bowl; mix well.
Spoon into greased 9 x 13-inch baking dish.
Top with cheese and biscuits.
Bake at 350\u00b0 for 20 to 25 minutes or until golden brown.
Season to taste with salt and pepper.
Yields 5 to 6 servings.
Boil chicken breasts in large pan until done, 30 to 45 minutes.
Remove from pot. Cut or separate into bite size pieces. Put chicken and can of soup into a large pan.
Add 1 can water, minced onion, salt and pepper to taste.
Heat until hot. Pour into 9 x 13-inch pan, place biscuits on top.
Place in oven.
Cook 10 to 12 minutes or until biscuits are done at 350\u00b0.
Yields 6 to 8 servings.
Combine soup and milk in large bowl. Gently stir in chicken and green beans. Season with pepper. Spoon into 11 x 7-inch baking dish. Cover with foil and bake at 375\u00b0 for 20 to 25 minutes. Separate biscuit dough into individual biscuits. Arrange biscuits over hot cooked mixture and bake again for 15 minutes or until biscuits are golden brown and baked through. Makes 4 servings.
dd; chicken, water, salt and pepper.
Cook chicken until tender, remove chicken, cool
In a large skillet, saute the broccoli, carrots, and onion in oil until crisp tender.
Stir in the chicken and Alfredo sauce; heat through.
Transfer to a lightly greased 8-in. square baking dish.
In a small bowl, combine the baking mix, milk and dill just until moistened.
Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 400 degrees for 18-22 minutes or until bubbly and biscuits are golden brown.
Combine soup, chicken and cheese.
Cook over medium heat until cheese melts, stirring occasionally.
Serve over biscuits.
Put a quart of water in a large saucepan; add 2 tablespoons of chicken base, cubed potato, onion, mushrooms, chicken cutlets, Cajun and garlic seasoning. Bring to a boil; reduce heat, cover and simmer for 45 minutes. Remove chicken and cut into 1-inch cubes. Return to saucepan and add the frozen vegetables; bring to a boil.