ish.
Stir cream of chicken soup, cream of mushroom soup
Bake chicken until done.
(To shorten this step, I use frozen diced chicken from Schwann or Sam's.)
Cool and tear into small pieces.
Lightly coat casserole dish with vegetable oil spray. Put chicken in bottom of casserole.
Layer Swiss cheese on top of chicken.
Mix soup and water together and pour over cheese.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 1/2 x 2-inch pan.
Cover bottom evenly with uncooked rice.
Arrange chicken over rice.
Dot with butter.
Sprinkle onion soup over chicken. Salt and pepper to taste.
Pour water into the pan.
Bake for 1 hour.
If browner chicken is desired, brown before placing it on the rice.
Sprinkle rice in buttered 9 x 13-inch pan.
Lay chicken over rice.
Mix soup together and pour over chicken.
Bake for 1 1/2 hours at 350\u00b0.
Sprinkle dry potatoes over bottom of greased 13 x 9-inch baking dish.
Mix salt and cayenne; sprinkle over chicken pieces. Place chicken pieces on potatoes with skin side up.
Blend undiluted soup with remaining ingredients, except olives and paprika.
Pour over chicken and potatoes to cover completely. Sprinkle with sliced olives and paprika.
In a 1 1/2-quart casserole dish, spread broccoli and top with chicken. Separately, mix soup with next 3 ingredients, and pour over the chicken. Sprinkle the cheese over soup and top with crumbs. Dot with butter. Bake, covered, at 350\u00b0 for 30 minutes. GREAT MEAL IN ONE DISH!!
Rinse chicken.
Cook in water to cover in saucepan until tender.
Bone and chop chicken; reserve 1 1/2 cups chicken broth. Combine chicken, reserved broth, eggs and pepper in bowl; mix well.
Combine flour and milk in small bowl; mix to form dough. Roll on floured surface to fit 3-quart baking dish.
Place in dish.
Dot with butter.
Spoon chicken mixture into pastry.
Bake at 350\u00b0 for 45 minutes.
Yield:
6 servings.
Place uncooked rice in a well-greased loaf cake pan or large casserole.
Salt and pepper the chicken pieces and arrange chicken on top of the rice.
Dot well with small pieces of butter. Sprinkle the dry onion soup over the chicken and then pour boiling water over all the ingredients.
Bake in a 350\u00b0 oven for 1 hour.
Cook chicken, boil and cool.
Cut up in chunks.
Boil eggs, cool and shell.
Place 1 All-Ready crust in bottom of casserole dish.
Put chicken and cut up eggs in casserole.
In pan, heat butter, chicken broth and soup until blended.
Pour over chicken and eggs.
Put pie crust on top.
Cut slits and cook at 375\u00b0 for 20 to 30 minutes until browned.
Place rice in greased casserole with chicken on top.
Sprinkle with onion soup.
Mix celery soup and 2 cans water.
Pour over the mixture.
Bake, covered, at 325\u00b0 for 2 hours.
Serves 4 to 6.
Place rice in bottom of casserole. Lay chicken pieces on top. Mix soup and water and pour over chicken.
Bake at 300\u00b0 for 1 1/2 hours.
Serves 6.
Mix the rice with the soups and spread in large casserole. Brush chicken with butter; season with salt and pepper.
Arrange on top of rice mixture.
Bake at 300\u00b0 for 2 hours, uncovered.
Scatter rice on bottom of greased 9 x 13-inch pan. Place pieces of chicken, skin side up, on top of rice.
Combine mushroom soup, water and onion soup. Pour over chicken.
Cover with foil. Bake in preheated 325\u00b0 oven for 2 hours.
Put chicken, legs up, into slow cooker. Pour sauce over and inside the chicken. Cover.
Cook for 8 to 10 hours on low setting. It is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
Preheat oven to 350\u00b0.
Wash fryer and cut into serving pieces. In an ungreased 8 x 8 x 2-inch Pyrex pan, cover bottom with rice. Lay chicken on top of rice one layer thick.
In bowl, mix chicken and onion soup together, rinsing both cans with 1/2 can of water to make 1 cup of water.
Add water to soups.
Mix well and pour over chicken and rice.
Cover tightly with foil and place in 350\u00b0 oven for 1 hour.
Place chicken pieces in bottom of greased casserole dish and salt lightly.
Sprinkle rice over chicken pieces after mixing it with the dry onion soup mix.
Combine cream soups with water as directed on can and stir until free of lumps, then pour them over the rice and chicken pieces.
Cover and bake at 350\u00b0 for 1 1/2 hours.
Serves 4 to 6.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 1/2 x 2-inch pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with butter. Sprinkle dry onion soup over all. Salt and pepper to taste.
Pour boiling water into pan. Bake for about 1 hour.
Scatter raw rice in bottom of greased casserole.
Lay chicken, skin side up, on top.
Mix soups and water and pour over chicken. Bake 2 hours at 350\u00b0.
Serves 4 to 6.
Scatter rice on bottom of greased 9 x 13-inch pan.
Lay pieces of chicken, skin side up on top of rice.
Combine soup, water and onion soup mix.
Mix well and pour over chicken.
Bake at 325\u00b0 for 2 hours.
Yields 4 to 6 servings.