Put cleaned halves of chicken gizzard in bowl ful of soy
ry. Then, prepare the chicken.Bring enough water to boil
Debone and take skin off boiled chicken.
Break up into small pieces.
Set aside.
Boil spaghetti in 1 cup broth and other water. Saute onions, pepper and celery in butter until soft and clear. Combine 1 cup broth, Ro-Tel, cream of chicken soup, 1/2 pound Velveeta and simmer on stove.
Add onions, peppers, celery, chicken and cooked spaghetti to mixture.
Once mixed, pour into casserole dish and top with other half of Velveeta.
Bake at 350\u00b0 until cheese is melted.
Boil eggplant and chicken and take chicken off bones after cooked.
Brown ground meat.
In pot put 2 tablespoons of oil; brown onion, bell peppers, celery and boiled eggplant.
Add boiled chicken and cooked ground meat.
Add 1 cup of liquid; cook until all liquid is gone.
Salt and pepper to taste.
Turn off heat and cook rice.
Stir all ingredients together until well mixed.
Debone boiled chicken.
Save broth.
Place in lasagna dish. Mix vegetables with chicken.
Place pats of butter on chicken mixture.
Mix cream of chicken soup, evaporated milk and 2 cups chicken broth.
Pour over mixture.
Mix remaining broth with flour.
Pour over mixture.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Layer boiled chicken in bottom of baking dish.
Next, layer eggs (sliced) over chicken.
Mix vegetables, soup and broth together.
Pour over chicken and eggs.
Mix oleo, flour and milk together.
Pour over vegetables.
Bake in oven at 350\u00b0 until brown crust forms on top, 30 to 45 minutes.
Layer boiled chicken, cream of chicken, cream of celery and Veg-All.
Mix together margarine, milk and flour for crust.
Crust will have the same consistency of pancake batter; pour over top. Bake at 350\u00b0 for about one hour.
Prepare the stuffing as directed on box, but use broth from boiled chicken in place of water.
Pat or lay dressing in the bottom of a 13 x 9-inch pan or use large Corning Ware dish.
Layer the deboned chicken over the dressing.
Shred boiled chicken into medium sized pieces.
Mix with sour cream and cream of mushroom soup.
Mix well.
Pour into a 9 x 13-inch casserole dish.
Crush Ritz crackers and melt enough butter to saturate crackers, then pour over chicken.
Bake at 350\u00b0 for 25 minutes.
In a 13 x 9-inch pan, place 3 cups boned chicken (can use boiled chicken).
Spread out to cover bottom.
Mix cream of mushroom soup, cream of chicken soup and water.
Pour soup mixture over chicken.
In a saucepan, melt butter or oleo and water.
Pour over Pepperidge Farm cornbread stuffing.
Mix lightly with a fork. Spread over chicken and soup mixture.
Bake at 350\u00b0 until brown, about 30 minutes.
Melt margarine and mix well with dressing mix.
Grease pan with margarine.
Put layer of dressing mix on bottom of large casserole dish.
Sprinkle 1/2 of chicken over mix.
Dilute mushroom soup with 1 can of chicken broth from boiled chicken. Pour over the chicken.
Add another layer of chicken.
Add can of cream of chicken soup which has been diluted with can of chicken broth.
Top with layer of dressing mix.
Bake at 350\u00b0 for 45 minutes.
Combine crackers and margarine, reserving 1 cup.
Spread the rest in 13x9x2 pan.
Spread the boiled chicken cubes over top of the Ritz layer.
In separate pan, combine soup, sour cream and chicken broth.
Pour this mixture over the chicken layer, sprinkle the cup of reserved crumbs on top.
Bake in 350\u00b0 oven for 25- 30 mins.
Take and boil your chicken for about 10 minutes or until tender.
Boil your bouillon cubes in water, then boil rice in chicken flavor water for about 5 minutes.
Add boiled chicken, butter and salt; cook for about 5 to 10 minutes.
Be sure to keep stirred, then pour in a bowl and serve.
Take a 9 x 13-inch casserole dish.
Layer nacho chips in bottom.
Take the bones out of your boiled chicken.
Spread the chicken over your chips.
Mix cream of celery soup, mushroom soup and Ro-Tel tomatoes.
Spread soup mixture over chips and chicken. Place slices of cheese over top to cover.
Bake in 350\u00b0 oven until cheese melts and inside is bubbly.
You can also make this with ground beef that has been browned and the fat drained off.
Mix all ingredients together and place in a casserole dish. Bake 20 minutes at 350\u00b0.
One pound browned hamburger works great in place of boiled chicken.
ver medium heat. Saute hicken gizzard in the oil for 4
plus a slice of the boiled farce.
(Strained and skimmed
Make Chicken Stock from the chicken backs and wings. Firm
br>Add 2 cups of chicken to food processor and pulse
Dice chicken, sausage, gizzard, onions and potatoes.
Boil for 1 hour with all other ingredients except rice.
Add rice after boiling.
Serves 3 to 5.