arge pan and brown the chicken in batches until it's
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
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.
Shred your chicken.
add hot sauce, salt &
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.
een prepared, fry off your chicken breasts in a frying pan
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.
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.
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.
Soak chicken breasts with chopped onions and celery.
Cut into small pieces and mix all ingredients and place in pan.
Top with Pepperidge Farm dressing and butter.
Cover chicken casserole and bake at 350\u00b0 for 45 minutes and then uncover; brown until desired. Fabulous!!
Layer chicken and soups.
Mix 1 can milk or water with soup. Put oleo in and 1 1/4 cans of water.
Add to stuffing mix.
Mix and spoon on top of chicken casserole.
Bake at 350\u00b0 until done, about 40 minutes.
killet over medium heat, cook chicken until no longer pink and
>Cook and Shred Chicken:
Cover the chicken with water in
1. Boil chicken breasts in water until cooked through.
2. Place broccoli on bottom of 13x9 casserole dish.
3. In a medium bowl mix soups, mayonaise, chedder cheese and lemon juice.
4. Cover broccoli with soup /mayo mix.
5. Cover casserole with foil and bake at 350 for 30 minutes.
6. Remove foil and bake for another 15 minutes.
7. Crumble up RITZ crackers and sprinkle ontop of casserole dish once it's finished cooking.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
ntil blended. Stir in the chicken, beans, and chilies.
Place