Mix chili powder, cream of chicken soup, cream of mushroom soup, broth from chicken and Ro-Tel tomatoes together.
Spray 3-quart casserole with Pam.
Crunch up Doritos.
Grate Cheddar cheese.
Layer the Doritos, chicken, onion, bell pepper, soup mixture and cheese.
Repeat 4 layers.
Bake for 1 hour at 350\u00b0. Serves 8 to 10.
Reserve broth from chicken.
Debone chicken.
Cook onion, bell pepper and celery in chicken broth (6 tablespoons).
Blend in flour.
Add liquid and cook until thick.
Add soup, pimento, olives, wine and chicken meat.
Stir in spaghetti.
If too thick, add more liquid.
Pour into a 9 x 13-inch casserole.
Bake about 25 minutes until bubbly.
Add grated cheese and cook until melted.
Boil chicken until cooked.
Pull chicken off of bone and spread into a casserole dish.
Add desired amount of salt and pepper.
Dot with butter.
Mix cream of mushroom soup, cream of celery soup, chopped onion, milk and broth from chicken.
Pour ingredients over chicken.
Spread stuffing over top of ingredients.
Dot with butter.
Slightly moisten stuffing with broth from chicken.
Preheat oven to 350\u00b0.
Bake 45 minutes covered and 15 minutes uncovered.
Sprinkle chicken heavy with paprika, lightly with
Cut chicken into bite size pieces. Add salt and pepper.
Mash and dissolve chicken bouillon cube. Add soup and broth. Heat to boiling.
Grease casserole.
Place chicken on bottom. Sprinkle with the eggs.
Pour broth over chicken.
Mix flour, butter and milk until smooth.
Spoon all over chicken to cover.
Bake at 350\u00b0 until done and top is browned.
f casserole dish.
Break chicken into small pieces and place
Cook and debone chicken, reserving about 10 ounces of broth from chicken.
Heat all soups and broth until
hot (slow boil). Add chicken and rice.
Put into greased casserole dish and bake 1 hour at 350\u00b0.
Boil chicken until tender.
Take out of pan, cool and debone chicken.
Add to a saucepan, gravy mix, mushroom soup and cream of chicken soup.
Fill soup cans with broth that chicken was boiled in and add to chicken.
Cook all together on low for 30 to 45 minutes.
If too thick add more broth.
Serve with mashed potatoes or rice.
Place chicken breasts in casserole dish and
Boil fryer, cool and debone.
Melt margarine in a 9 x 13-inch pan.
Mix dressing with melted margarine (take out 1 cup before mixing) in a 9 x 13-inch pan.
Layer chicken on top of mixture. Mix soups and broth from chicken in bowl.
Pour all on top of layered chicken and dressing.
Sprinkle with 1 cup of reserved dressing.
Bake at 350\u00b0 for 1 hour.
Cook and bone chicken.
Save broth from chicken.
Dip tortilla shells in broth and place in a 9 x 13-inch pan.
Then layer chicken, green pepper, onion, cheese, chili powder and salt.
Keep making layers of these until all ingredients are used.
Combine soups and spread over top.
Then squeeze stewed tomatoes over the soup.
Sprinkle with chili powder.
Bake at 375\u00b0 for 40 to 45 minutes.
Put Onion, Carrots, Butter and Garlic in a soup pot and cook on low heat until onions are softened. Approx 5 minutes.
Add Chicken Broth, Water, Chicken, Mushrooms, Bay Leaf, Oregano, Basil, Black Pepper and Salt to pot. Bring to a boil and boil for 20 minutes, covered.
Add rice and cook for 20 minutes.
Add noodles and cook for 10 minutes or until noodles are done.
Remove Bay Leaf. You can add more water if you like.
Stew chicken breasts or whole chicken.
Cover bottom of large baking dish with 1/2 box crushed Escort crackers.
Mix in bowl, mushroom or celery soup, sour cream, chicken broth from chicken and small pieces of chicken.
Mix well.
Pour over crackers. Crumble rest of crackers on top.
Top with pats of butter.
Bake 40 minutes at 350\u00b0.
Cook and debone chicken.
Place Pepperidge Farm (1/2 package) on bottom of 2-quart casserole dish, then add deboned chicken on top.
Then pour 1 can cream of chicken and cream of mushroom soup plus 2 cans broth from chicken.
Spread 1/2 package Pepperidge Farm on top.
Cook at 400\u00b0 for about 30 minutes or until brown.
Cut chicken up into bite size pieces and place in 9x13 inch baking dish.
Pour broth over chicken.
Spread soup over chicken. Sprinkle with salt and pepper.
Mix melted butter, flour and milk together.
Pour over chicken and spread evenly.
Bake at 350 degrees for 40 minutes or until brown.
Crust forms on top. Enjoy.
In bottom of casserole dish put 1/2 of cornbread stuffing mix. Debone chicken; put on top of stuffing mix.
Mix together the chicken and celery soup with 1 1/2 cups broth from chicken.
Pour over other ingredients.
Put remaining stuffing mix on top and dot with butter.
Bake in 425\u00b0 oven for 25 to 30 minutes.
Cook and debone the chicken breasts. Cut chicken meat into large pieces and arrange in shallow baking dish.
Place the Swiss cheese on top.
Mix the soup with 1/2 can of broth from chicken and pour over the top. Add the bread crumbs from the stuffing mix (as is, do not cook) and sprinkle the package of seasoning over the top.
Melt the margarine and dribble over the stuffing mix. Bake at 350\u00b0 for 50 to 55 minutes.
Serves 6.
Cook chicken until tender; remove from bone.
Place in oblong baking dish.
Combine chicken soup, cream of celery soup, onion, celery and milk; mix well and pour over chicken.
Sprinkle stuffing mix over top of mixture.
Pour 1 1/2 cups broth from chicken over stuffing.
Cut 1 stick butter into pats and put over top of dressing.
Bake at 350\u00b0 for 50 minutes.
Melt butter in skillet.
Add onion and celery; cook until clear.
Arrange fowl in layer over this, then add noodles.
Mix salt, pepper, broth and chicken soup.
Pour over noodles, being careful to moisten all of the noodles.
Place mushrooms over top. Sprinkle with Parmesan cheese and paprika.
Cover and cook in electric skillet at 360\u00b0, until steaming, then turn back to 220\u00b0 for 30 minutes.
(On stove, start on high; turn back to low.) Serves 4 to 6 people.
Add broth from chicken to mushroom soup.
Saute celery and onion until tender.
Add remaining ingredients.
Heat at 350\u00b0 until bubbling.