Preheat oven to 425\u00b0.
Grease or Pam a metal baking pan.
Roll chicken in saltine cracker crumbs.
Place chicken (i.e. breast side down, etc.) in pan.
Dab one piece of margarine on each piece of chicken.
Cook until side faced down is browned.
Turn pieces and dab more margarine on each piece.
When both sides are browned, remove from oven and saturate with one or two small cans of Carnation milk (not evaporated milk).
Butter casserole and line with tortillas.
Make sauce.
Saute one medium chopped onion and 1 can green chilies (seeds removed). Add soup, broth, Carnation milk and chicken.
Top with grated cheese.
Bake 45 minutes at 350\u00b0.
Boil
chicken
until
done.
Save broth and cooked spaghetti noodles
in
it.
Drain
noodles
and
add 1/2 stick of butter, 1 can mushroom soup, small can of Carnation milk, salt and pepper to taste.
Mix well.
Add chicken pieces, cut into bite size pieces.
Can add olives, if you like.
Heat in 325\u00b0 oven for 30 minutes, longer if you have refrigerated it.
This recipe improves with age.
Serves 15 people.
Beat eggs.
Add sugar and salt together.
Add Carnation milk and vanilla.
Blend well to mix.
Pour into 8 individual custard cups.
Sprinkle with nutmeg.
Place in a pan 2 1/2 inches deep. Add hot water to pan until 1 inch deep.
Bake 40 to 50 minutes in a moderate 350\u00b0 oven or until a knife comes out clean.
Remove from water.
Cool and serve.
Cook in heavy saucepan until clear and thick or to 250\u00b0 on a candy thermometer. Add the Carnation milk (take pan off burner), adding a small amount at a time. Stir into hot mixture until milk is all used. Continue cooking, stirring constantly to 240\u00b0. Add 1 teaspoon vanilla and pour into greased pan to cool. When cold, cut and wrap each piece in waxed paper.
Cream margarine and shortening with sugar.
Add eggs one at a time, beating between each.
Gradually add flour and milk.
Add salt.
Add flavoring.
Bake at 300\u00b0 for 1 1/2 hours.
Cool in pan.
a bowl. Many Vietnamese Chicken recipes usually require a short time
readcrumbs, seasoning, celery, parsley and milk, then spread the mixture over
Lightly cook onion and bell pepper in margarine. Mix mushrooms, pimentos, Carnation milk, eggs and cream of chicken soup. Mix well. Cook pie shell (9-inch) for 10 minutes in a preheated oven at 400\u00b0. Reduce oven temperature at 350\u00b0. Put cheese in the bottom of pie shell, then add all ingredients on top of cheese. Cook for 45 minutes.
Mix
chicken
with
soup.
Put in casserole dish.
Pour milk over
chicken.
Top with stuffing.\tPour broth over all. Bake at 350\u00b0 for about 45 minutes.
Layer
in
casserole
dish in order:
chicken (chopped) and soup.
Mix milk, onion and egg together; pour over chopped chicken.
Add
Pepperidge
Farm
dressing mix. Pour broth over casserole.
Bake
at 350\u00b0 for 1 hour or until firm and lightly brown.
Saute vegetables in butter for 10 minutes.
Add broth and simmer 15 minutes.
Cut cheese into cubes, add to broth mixture. Stir until cheese melts.
Add milk and chicken.
Season with pepper to taste.
Heat to simmer.
Never boil.
Cook one fryer; bone 2nd cut into large pieces.
Cook one small package spaghetti in chicken broth.
Saute in 1/4 cup butter; green peppers, celery and onion.
Add pimiento, soups, can milk.
Mix all ingredients together and pour into 5-quart baking dish.
Top with grated cheese.
Bake at 350\u00b0 for 30 minutes.
Mix chicken, soups and milk.
Pour into a 13 x 9-inch pan. Mix stuffing with leftover chicken broth until thin enough to spread.
Spread evenly over the chicken mixture.
Bake at 350\u00b0 until bubbly on top and brown.
Layer cooked, deboned chicken in large baking dish.
Retain 1/2 can of chicken broth in a bowl and set aside.
Mix all soups and the remaining 1/2 can of chicken broth, stirring well.
Spread stuffing evenly over chicken.
Pour the set aside portion of chicken broth over the stuffing.
Bake in a 350\u00b0 oven for 45 minutes or until brown.
Mix chicken, soups and milk; put into 13 x 9-inch pan.
Mix stuffing mix with some broth from chicken, until thick enough to spread.
Spread evenly over chicken mixture and bake at 350\u00b0 until bubbly on top and brown.
tir again. Finally, add the Carnation milk and sugar. Stir everything together
Preheat oven to 325\u00b0.
Boil, skin and bone chicken.
Break into pieces.
Mix all ingredients except chicken, cheese and potato chips.
Layer bottom of large shallow buttered casserole dish with chicken.
Spoon mixture over chicken.
Top with cheese and potato chips.
Bake 45 minutes.
Cook and debone chicken.
Place in bottom of 9 x 12-inch dish. Mix soups and milk together.
Pour over chicken.
Mix chicken broth and oleo together; add stuffing mix (this will be thin when first mixed).
Spoon on top of chicken and soup mixture.
Bake 45 minutes to 1 hour at 350\u00b0 or until brown.
You may add sage to dressing, if desired.
Boil chicken in seasoned water (onion and celery) until done; cool and chop.
Saute onions in butter and add remaining ingredients
except asparagus and almonds.\tSimmer sauce until cheese
melts.
To\tassemble,
place layer of chicken in large glass
9
x
13-inch casserole; then layer asparagus, then top with
sauce
and almonds.
Bake at 350\u00b0 for 45 minutes.
Serve over rice.