owl, dilute the cream of chicken soup with the remaining broth
nto chunks.
Sprinkle chicken with a bit of salt
arge pan and brown the chicken in batches until it's
een prepared, fry off your chicken breasts in a frying pan
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.
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.
Prepare Rice-A-Roni according to package directions substituting reserved chicken broth for water.
In a 9 x 13-inch pan or larger, stir the chicken pieces, Rice-A-Roni and the soups (undiluted) together until evenly blended.
Mix crackers and margarine and put on top of casserole.
Bake in 375\u00b0 oven for 30 minutes until crackers are golden toasted.
(Freezes very well before baked and before crackers and margarine are added.)
br>Set aside.
Brown chicken breasts in 3 teaspoons of
Combine
soups and broth; set aside.
Place 1 box of dry stuffing mix in bottom of 9 x 13-inch casserole dish. Place
half the cubed chicken and half the soup/broth mixture. Repeat. Bake until bubbly, about 45 minutes in a 375\u00b0 oven. Suitable for large group as it serves several.
Pour contents of both cans of soup in an oven bake casserole dish.
Add rice which has been cooked, corn and the chicken, cut up in pieces.
Cover and bake at 350\u00b0 for 30 minutes.
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.
Cook chicken and remove from bone.
Tear in small pieces.
In casserole dish, layer chicken and stuffing mix.
Combine remaining ingredients and pour over chicken.
Bake.
thaws out quicker. The chicken will keep frozen for 3
Preheat oven to 350\u00b0.
Boil chicken breasts and save broth. Cut up chicken into bite-size pieces.
In 13 x 9 x 2-inch baking dish, layer 1/2 of stuffing mix that has been mixed with melted butter.
Next, layer 1/2 of chicken.
Mix 3/4 cup of broth to cream of chicken soup and pour this over 1st layer.
Next, layer remainder of chicken, then mix 3/4 cup of broth to cream of mushroom soup and pour over top, then layer remaining stuffing. Bake at 350\u00b0 for approximately 1 hour.