Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Peel and core the apples. Dice the apples and drop pieces into cold water acidulated with 1 tablespoon lemon juice. Combine the cooked chicken and celery. Drain and add apples. Add the minced onion, chopped fresh dill and tarragon or sweet basil. Add pecans. Combine the cream (whipped), Miracle Whip, pepper, salt and lemon juice. Pour over the salad and toss lightly. Correct seasoning with salt to taste. Chill until ready to serve.
b>chicken and celery filling, place the chicken breast, lemon and peppercorns into a small saucepan and
Preheat oven to 300 degrees.
Put rice in 13 x 9 inch pan. Pour milk over it.
Place chicken over rice.
Put all soups and butter and chicken broth in pan.
Heat till butter melts.
Pour over chicken and rice.
Bake 1 1/2 hours.
Cover with foil, while cooking.
move and discard chicken skin. In nonstick Dutch oven, place oil and heat
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
br>Place water and chicken in pan. Make sure chicken is well covered
1/2 tsp ground coriander and 1/4 cup water then
Boil the chicken breast halves in approximately 2 quarts of water with 2 sticks of celery until tender.
Remove chicken and celery from the water.
Let chicken cool; remove from bone.
Throw celery away.
Bring chicken water to a boil.
Add the chicken broth, chicken soup and margarine.
Cut tortillas into strips, then cut strips into thirds or fourths.
Drop into the chicken broth; stir very gently.
Stir in milk.
Stir.
Add chicken; let cook over low heat for awhile.
Saute onion and celery in margarine. Heat broth and undiluted soups and pour over cornbread crumbs. Add onion and celery. Mix well. Season with salt and pepper. Pour half of dressing mixture in greased deep 3-quart casserole. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes. Serves 6.
Saute onions and celery in butter.
Mix together the broth and soups. Heat and pour over cornbread.
Add onions and celery and mix well.
Season with salt and pepper to taste.
Pour 1/2 dressing mixture in 3-quart casserole dish.
Top with chopped chicken.
Pour on rest of dressing.
Bake at 350 degrees for 50-60 minutes.
Dice the chicken and celery.
The celery should be sliced lengthways and then chopped along the lengths.
This will stop parts of it burning when you stir-fry it.
Finely chop the leek.
Place the celery in boiling water for a minute.
This will reduce the taste slightly.
Stir-fry the leek.
Then add the chicken and celery.
Cook until the chicken is cooked all the way through.
Add soy sauce and salt to taste.
Serve with rice.
Combine water, celery flakes and salt in a large saucepan. Bring to a boil over high heat; reduce heat to medium. Add chicken and cook until tender, about 20 to 25 minutes. Drain chicken, reserving 2 1/2 cups broth. Cool chicken and coarsely chop.
Cook chicken with celery and carrots in a big pot.
Remove celery and carrots.
Remove chicken from broth.
Add soup; season to taste.
Take meat off bone, put back in broth.
Tear tortillas into small pieces, add to broth at a full boil.
Cook for 15 minutes, without stirring, at a steady simmer.
Serve with vegetables.
Boil chicken until done.
Saute onions and celery in margarine.
Heat broth and undiluted soups and pour over cornbread crumbs.
Add onions and celery.
Mix well.
Season with salt and pepper.
Pour half of dressing in greased 3-quart casserole dish. Add chicken and top with rest of dressing.
Bake at 350\u00b0 for 50 to 60 minutes.
Sage to taste and boiled eggs are optional.
Take chicken off bone; cut in bite-size pieces. Saute onions and celery in margarine. Heat broth and soups and pour over breadcrumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half in greased 3-quart casserole dish. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes.
he Chicken and Stock:
Place the chicken pieces
In wok or frying pan, heat enough oil to cook chicken. Stir-fry 3 to 5 minutes.
Remove from pan.
Add 1/2 cup water and celery.
Steam 2 minutes.
Celery should be crisp, not limp, when served.
Remove from pan.
Warm cashews in same pan.
Add chicken and celery to cashews.
Serve chicken over rice.
Sweet and sour sauce may be used, if desired.
Cook chicken until well done in unsalted water.
Pick off bones.
Set aside.
Save broth.
Melt margarine.
Stir into dressing mix.
In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth.
Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs.
Bake at 350\u00b0 for 45 minutes to one hour.
Place the chicken into a large pot. Cover with water and bring to