owl, dilute the cream of chicken soup with the remaining broth
Bake or stew chicken, saving the broth.
Debone chicken and put in 13 x 9 inch pan.
Mix soup and 1 cup broth; pour over chicken.
Mix Bisquick with butter until crumbly; add 1/4 cup broth and milk.
Pour Bisquick mixture over top.
Bake at 400\u00b0 for 30 to 40 minutes, until golden brown.
arge pan and brown the chicken in batches until it's
een prepared, fry off your chicken breasts in a frying pan
nto chunks.
Sprinkle chicken with a bit of 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.
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.
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.
Heat oven to 400 degrees. Mix chicken, cheese sauce and veggies in a 9 inch square pan.
Mix Bisquick, Parmesan and butter with a fork until crumbly. Stir in the egg and sprinkle the mixture over the chicken mixture.
Bake uncovered about 20 minutes or until topping is golden brown.
Saute onion in 2 tablespoons margarine.
Add next six ingredients and mix.
Spread in a casserole dish.
Cook chicken breasts until tender.
Take off bone.
Cut in small bite-size pieces.
Place chicken with broth in large baking pan.
Add cream of chicken soup and all vegetables.
Top with Bisquick (recipe on box). Bake 1 hour.
Serves 4 to 6.
Combine all ingredients.
Pour into a greased baking casserole dish.
Bake, covered, for 10 minutes at 350.
Remove cover and bake an additional 25-30 minutes, or until cheese melts but does not burn.
If you don't like your celery\"crunchy\" you'd want to brown it in some butter beforehand and then continue with recipe.
br>Set aside.
Brown chicken breasts in 3 teaspoons of
In casserole dish, place diced, cooked chicken.
Drain Veg-All and pour over chicken.
Then add cream of chicken and cream of celery soups over the Veg-All.
Mix Bisquick, margarine and milk until well blended.
Pour over top of casserole.
Bake at 350\u00b0 for 35 to 45 minutes.
In a 2-quart casserole, mix chicken pieces, broth, soup and frozen vegetables.
Mix Bisquick and milk.
Pour mixture over top of casserole.
Bake at 350\u00b0 for 1 hour.
Serves 4 to 6.
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.