Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
Melt oleo.
Mix melted butter with stuffing mix and pat 1/2 mixture (or more) into bottom of baking dish.
Set aside.
Stew chicken and debone.
Reserve 1 can chicken broth.
Saute chopped onion and celery in butter.
Add remaining ingredients.
Layer the chicken on top of stuffing mix.
Pour the heated soup mixture over chicken.
Top with remaining stuffing mix.
Bake at 350\u00b0 for 30 minutes or until heated through.
In large pan, boil chicken (enough water to cover chicken), sprinkle of soy sauce, bay leaf, salt and pepper.
Remove chicken and cut into small pieces.
Put cut up pieces of chicken back into boiling chicken broth and add 1 can chicken broth and frozen vegetables.
Drain watercress and bean sprouts.
Boil 10 to 15 minutes.
Take flour and water, shake to form a gravy.
Keep stirring, when thickened, remove from heat and serve over rice or noodles.
Sprinkle top with soy sauce, if desired.
Boil chicken breasts.
Tear them apart.
Retain broth.
Melt margarine in microwave.
Stir in stuffing mix.
Put half of stuffing mix in bottom of 9 x 13 dish.
Combine cream of mushroom soup with 1 can chicken broth.
Pour over stuffing mix.
Top with shredded chicken.
Mix cream of chicken soup, cream of celery soup, and 1 can chicken broth.
Pour over chicken.
Top with other half of stuffing mix.
Bake at 350\u00b0 for 45-55 minutes.
(Cover during first 15 minutes of cooking.)
Place chicken in bottom of 9 x 13-inch pan.
Mix together the two soups and 1 can chicken broth.
Pour this mixture over chicken, then mix seasoned bread crumbs or stuffing mix with 1 cup chicken broth and melted butter.
Spread on top of soup mixture. Bake at 400\u00b0 for 30 minutes.
Let stand a few minutes before serving.
arlic, rosemary and basil. Put can on top of an oven
xcess fat from the chicken. Rinse the chicken, inside and out,
Cook stuffing mix according to box directions.
Put stuffing into a 13 x 9 x 2-inch baking pan.
Mix cream of mushroom soup with 1/2 can chicken broth; pour over stuffing.
Pick chicken into bite size pieces and place in the pan.
Mix cream of celery soup and 1/2 can chicken broth; pour over chicken.
Bake at 350\u00b0 for 45 minutes.
eck/giblets.
Rinse the chicken, and then pat it dry
Mix first 5 ingredients together (add more chicken to taste). Put mixture in a large pot and bring to a boil.
Cover and simmer 7 minutes, until rice is tender.
Serve over noodles.
Prepare moist dressing.
Spread 1/2 of mixture on bottom of large baking dish.
Spread chicken on the mix.
Cook beans 5 minutes.
Then spread over chicken.
Sprinkle with almonds.
Mix soup with 1 can chicken broth and pour over entire mixture.
Top with remaining dressing mix.
Bake at 350\u00b0
for 30 minutes.
Cook chicken, debone and skin.
Spread the following over the chicken in long cake pan or casserole dish: 1 can cream of chicken soup, 1 can cream of celery soup and 1 can Pet milk (small).
Mix and add 1 tablespoon sage, 1 package Pepperidge Farm corn bread mix and 1 can chicken broth.
Add corn bread mix last, so it will be on the top.
Bake at 450\u00b0 for 20 minutes.
mall bowl. lightly rub the chicken all over with the oil
Place chicken in bottom of casserole dish.
Slice eggs over. Dilute soup with 1/2 can chicken broth.
Pour over above.
Spread dressing mix over this.
Pour 1 1/2 cups broth over dressing mix. Put pats of butter on top and sprinkle with black pepper.
Bake at 350\u00b0 for 30 to 40 minutes.
Layer chicken on bottom of 9 x 13-inch dish; put drained Veg-All on top.
Mix soup and 1/2 can chicken broth.
Pour on top of Veg-All.
Mix flour, milk and butter and put on top of other mixture.
Top with 2 cans broth.
Bake at 350\u00b0 until brown (1 1/2 hours approximately).
Cook chicken in water (no salt).
Remove from bone; cut into bite size pieces.
Melt butter; mix with dressing.
Layer 1/2 of chicken and stuffing.
Pour 1 can of mushroom soup, diluted with 1/2 can chicken broth.
Make another layer of chicken and stuffing.
Pour 1 can of mushroom soup, diluted with 1/2 can of chicken broth.
Sprinkle dry stuffing over top.
Bake at 350\u00b0 for 45 minutes.
Makes 6 to 8 servings.
Cut chicken into small pieces.
Mix with noodles, milk, celery, undiluted soup and celery (if used).
Pour into casserole and top with buttered bread crumbs or crushed potato chips.
Bake 1 hour at 325\u00b0 to 350\u00b0.
(May be prepared a day ahead of serving; refrigerate until cooked.)
Mix soups, chow mein noodles, evaporated milk and chicken. Put into a greased baking dish.
Cover with cornflake crumbs and bake at 350\u00b0 for 45 minutes.
Serves 4.
Lightly flour chicken strips.
Melt 1/2 stick of butter in nonstick frying pan.
Cook chicken until lightly browned.
Remove from pan.
Slice mushrooms and cook with 1 tablespoon butter until tender.
Remove from pan.
In 1 tablespoon butter cook minced garlic.
Add 1/2 can chicken broth, mushrooms and chicken.
Simmer 20 minutes until thickened.
Serve over rice.
Recommended:
peas as vegetable and a loaf of garlic fresh bread.
ize skillet add 1 can chicken broth, cubed raw chicken breast, and halved