Spray crockpot with cooking spray or place liner in crockpot.
Place chicken broth, soup and seasonings in and stir.
Stir in rice and millet.
Place drumsticks on top and sprinkle with paprika.
Cook 5-6 hours on low.
If needed, add up to 1 cup water while cooking.
This will set up like the original campbell soup recipe.
Place chicken broth, soup, and garlic in cold crock pot. You can use a crock pot liner, if desired.
Stir soup and chicken broth.
Turn crock pot on high.
Stir in rice and lentils.
Place chicken drumsticks on top.
Cook 5-6 hours, checking liquid levels every 2 hours or so.
If needed, add up to 1 cup of water as needed.
Season as desired.
This should set up like the original Campbell soup recipe, nice and thick with the chicken lying on top.
In medium skillet over medium-high heat, heat oil.
Add chicken and cook until browned, stirring often.
ADD soup, broth, water, carrot, green onions and cheese.
Heat to a boil.
Stir in rice.
Reduce heat to low.
Cover and cook 25 minutes until chicken and rice are done and most liquid is absorbed, stirring occasionally.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Boil chicken breasts for about 30 minutes
Mix rice, mushroom soup, celery soup and water.
Put in buttered 9 x 13-inch baking dish.
Sprinkle 1 envelope of onion soup over rice mixture.
Place skinned chicken on soup and rice. Sprinkle remaining envelope of onion soup over chicken.
Cover with foil; bake for 2 1/2 hours at 325\u00b0.
Don't peek!
Line up bottom of a 9 x 11-inch baking dish with enough heavy duty baking foil to make a tent.
Spread rice evenly in bottom. Spread over the cream of mushroom soup and the chicken soup. Place chicken pieces on top of soups.
Pour over the water. Sprinkle with dry onion mushroom soup.
Dot with dabs of butter. Bake in 350\u00b0 oven for about 2 hours.
Uncover and serve.
Boil chicken without adding salt.
Place cooked and deboned chicken in baking dish.
Mix soup and chicken broth.
Warm and pour over chicken.
Combine flour, baking powder, milk and butter. Pour over top of casserole.
Bake at 350\u00b0 for 45 minutes.
Use skillet with lid.
Wash split chicken breasts thoroughly. Pour olive oil in skillet and make sure bottom is covered with oil by moving oil around skillet.
Let oil get hot, then place chicken breasts in skillet and brown on all sides.
Season with garlic salt and pepper to taste.
Cover skillet and let slow cook on low temperature until chicken is done.
Then prepare soup while chicken is cooking, adding only 1 can water for sauce.
Pour over prepared chicken.
Remove chicken from bone.
In a casserole layer noodles, chicken, onion, bell pepper, and cheese.
Mix cream of chicken soup with chicken broth.
Heat and pour over each layer.
Make 3 layers. Bake at 350 degrees for 30-40 minutes.
Serves 4-6.
Boil chicken for 1 hour. Take off the bones and put in the bottom of baking dish. Add soup to this. Pour Stove Top on top of the soup and chicken. Bake at 300\u00b0, covered, for 45 minutes, then bake 109 to 15 minutes longer, uncovered.
Cook chicken until tender, save broth and remove skin and bones.
Cut chicken into small pieces and arrange in a 13 x 9-inch baking dish.
Pour cream of mushroom soup over chicken.
Then fill soup can with milk and add to chicken.
Take Stove Top stuffing and mix well with chicken broth until moist.
Put Stove Top over top of chicken.
Bake at 350\u00b0 for 45 to 60 minutes.
Layer chicken in bottom of a 2-quart casserole dish. Mix chicken soup and chicken broth well; pour over chicken. Mix lightly. Add eggs, peas and carrots; mix with chicken.
Boil chicken and let cool.
Take all bones out and pull apart the meat into bite-size pieces.
Put in a large casserole dish. Pour soup over chicken and mix.
Prepare box of stuffing as directed on box.
Mix stuffing mixture with chicken and soup. Pour 1 can of broth over stuffing.
Bake at 350\u00b0 for about 30 minutes or until brown.
Layer the Doritos, chicken, onions, peppers and cheese. Repeat until meat is used up.
Cover with mushroom soup and chicken broth (mixed together).
Bake for 45 to 60 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
In 13 x 15-inch pan, place deboned chicken; mix soup and chicken broth and pour over chicken.
Mix flour, buttermilk and melted butter and pour over chicken mixture. Bake at 350\u00b0 for thirty minutes, then turn oven up to 400\u00b0 long enough to brown.
Serves 6.
Preheat oven to 350\u00b0.
Remove chicken from bone and cut in pieces.
Place in casserole dish or pan.
Spread celery soup over chicken.
Pour broth over mixture and sprinkle vegetables over this.
Melt margarine in quart jar in microwave.
Add milk and flour to jar.
Shake until mixed well.
Pour over chicken mixture. Bake 1 hour or until top is brown.
Place chicken in a 2-quart dish.
Mix Veg-All, soup and chicken broth and pour over chicken.
Mix margarine, flour and milk and pour on top.
Bake at 375\u00b0 for 45 to 50 minutes.
Put rice in the bottom of a 9 x 13-inch Pyrex pan and pour onion soup over this, then place chicken pieces over this.
Next, put mushroom soup over chicken.
Place in a 350\u00b0 oven for about 1 hour.