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.
Bone and chop chicken; place in bottom of deep dish.
Mix cream of chicken soup and chicken broth together.
Mix flour, butter and milk together.
Pour cream of chicken and broth over chicken.
Pour flour mixture on top of chicken mixture.
Cook at 350\u00b0 for minutes or until dough is brown.
Boil chicken in a large pot, covering chicken with water. Boil until chicken is falling apart.
Remove when done to cool. Add rice to broth; cook until almost done.
(While rice is cooking, tear chicken off bone and into bite size pieces.)
When rice is almost done and water is almost absorbed, add cream of mushroom soup and chicken pieces.
Stir and simmer until rice is completely done.
Salt and pepper to taste.
Mix egg and crackers together.
Roll squares of pork and veal into egg and cracker mix; fry until brown.
Take meat off after brown, then add to long casserole dish and add 1 can of mushroom soup or chicken mushroom soup with 1 can of milk or water.
Put into heated oven at 350\u00b0 and bake for about 1 1/2 to 2 hours.
Mix water with contents of both packets in the package.
Spread in bottom of a 13 x 9-inch baking dish.
Cut up fryer into serving pieces.
Place raw chicken on top of rice.
Salt and pepper chicken to taste.
Bake at 350\u00b0 for 1 to 1 1/2 hours or until chicken is tender.
Fifteen minutes before serving, spread 1 can cream of mushroom soup over chicken (direct from the can).
Mix together vegetables, soup and chicken.
Divide mixture between 2 of the 4 pie shells.
Place remaining 2 pie shells, one each, on top of the filled pies.
Put a few holes in each top. Bake in 350\u00b0 oven for approximately 1 hour.