ntil blended. Stir in the chicken, beans, and chilies.
Place
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
owl, dilute the cream of chicken soup with the remaining broth
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
een prepared, fry off your chicken breasts in a frying pan
Melt butter in a deep 13 x 9-inch dish.
Put chicken on top of butter.\tPour Veg-All on top of chicken.
Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All.
In another separate bowl, mix Bisquick and milk. Pour this mixture on top.
Bake at 350\u00b0 for about 45 minutes or until crust is golden brown.
Makes a very large casserole.
It's the best chicken pot pie ever and so easy.
Boil or fry chicken until done.
PREHEAT 375\
Shred your chicken.
add hot sauce, salt &
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.
arge pan and brown the chicken in batches until it's
In a large pot, boil chicken until done.
Cool and debone.
In a skillet, saute onion in oil.
Add remaining ingredients and simmer for 45 minute.
to mingle the seasonings.
Serve with monteray jack cheese and tortilla chips and avocado.
Heat olive oil in a Dutch oven over medium heat.
Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
Add chicken and cilantro. Cook until thoroughly heated.
Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.
Pick off all the chicken in shredded pieces and set
Mix everything, except chicken, Doritos and cheese.
In a 3-quart casserole dish, layer Doritos, soup mixture and chicken, repeating layers.
Bake at 350\u00b0 for 30 minutes.
Top with grated cheese and return to oven for 5 minutes to melt cheese.
nto chunks.
Sprinkle chicken with a bit of salt
Cook onion in butter until tender (not brown).
Add noodles, broth, lemon peel, Accent and salt and bring to a boil.
Cover and cook over low heat until noodles are done.
Stir in sherry, sour cream and chicken and heat through.
Sprinkle with almonds and parsley.
Serve immediately.
Serves 6.
Cook chicken breasts; cool, bone and dice.
Cut crust from bread; retain this.
Combine chicken, breast crusts, celery and 1 3/4 cups of cheese.
Spread over bottom of glass Pyrex dish (13 x 9 x 2-inch).
Cover with bread, cut diagonally; overlap.
Mix eggs, seasonings and milk; blend or mix very well.
Pour over bread and mixture.
Spread remaining cheese on top of this. Refrigerate overnight or 2 hours.
Bake at 375\u00b0 for 30 minutes.
ver medium low heat. Add chicken and cook until browned.
Cook and debone chicken. Mix together all ingredients and pour into greased casserole dish.
Bake at 350\u00b0 about 1 hour or until liquid is absorbed.
(This was called \"Delicious Chicken Casserole\" in the previous FBC cookbook.)
Blend together in a Baggy. Cover top of Chicken Casserole. Bake 45 minutes at 425\u00b0.