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.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Boil and debone chicken.
Cook with a little onion.
In broth, add chicken and celery soup.
Break off and add noodles.
Put chicken back into pot.
Put onion and rice in casserole dish.
Pour chicken and celery soup and enough water to mix rice; place chicken on top.
Cover and bake 1 hour at 300\u00b0.
Cook chicken until tender and debone. Set aside.
Beat eggs until frothy.
Add a little oil and milk.
Add enough all-purpose flour to make stiff enough to handle (not too stiff). Roll out on self-rising flour, very thin.
Cut with round biscuit cutter.
Add to chicken broth that is simmering. Turn with fork when all dough has been used.
Add chicken or celery soup and canned milk. Simmer until done.
Add chicken along with dumplings.
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Add can of chicken broth to chicken while cooking the chicken. After chicken is done, cut in small pieces.
Put layer of chicken and layer of dressing.
Repeat this step.
Add mixture to moisten. Pour cream of chicken and celery soup plus chicken broth over the layers.
Bake at 350\u00b0 for 45 minutes.
Bring broth OR water and bouillon to a boil in
Crumble
cornbread
and
set
aside.
Saute
celery and onion. Mix bread, onion, celery, chicken broth, chicken soup, chicken and rice soup, salt and pepper.
Grease 3 quart baking dish and put half of the mix in baking dish.
Spread and cover with chicken; then cover chicken with the remaining mix.
Bake at 350\u00b0 for 55 minutes.
Cut onion and celery.
Put in pot with chicken.
Cover with water.
Cook until tender.
Debone chicken.
Cook rice according to directions.
Put rice in 13 x 9 pan, then add chicken.
Add can of mushrooms.
Mix can of mushroom soup with 1/2 can of chicken broth.
Pour over mushrooms.
Do the same with chicken and celery soup.
Put onion and celery that was cooked with chicken on top of soups.
Mix Stove Top dressing with chicken stock and put on top of other layers.
Cook at 375\u00b0 until bubbly and brown.
Add can of chicken broth to chicken while cooking the chicken. After chicken is done, cut in small pieces.
Put layer of chicken and layer of dressing.
Repeat this step.
Add mixture to moisten. Pour cream of chicken and celery soup plus chicken broth over the layers.
Bake at 350\u00b0 for 45 minutes.
Cook chicken until tender, stewed.
Remove from bone and put in deep dish or long casserole dish sprayed with Pam.
Melt margarine and pour over chicken.
Make a batter of flour and milk. Pour batter over chicken.
Add mixed vegetables to chicken.
Mix chicken or celery soup with broth from cooked chicken.
Pour over chicken, vegetables and batter.
Season with salt and pepper to taste and bake at 350\u00b0 for 45 minutes or until crust is golden brown.
Boil chicken with onion and celery; save broth.
Cool chicken; cut meat off bones in bite-size.
Melt butter and add stuffing mix.
Combine chicken and celery soup and 2 soup cans broth. Cover bottom of a 9 x 13-inch baking dish with all the stuffing mix.
Layer chicken over stuffing.
Then pour soup mix over all. Bake at 350\u00b0 for 30 to 45 minutes until bubbly.
Boil chicken breasts until done and flaky.
Add cream of celery soup, salt and pepper to taste and bouillon cubes.
Bring to a boil.
Flake chicken; stir celery soup around mixture and pinch off pieces of biscuits to drop in mixture.
Make sure mixture is boiling when adding biscuit pieces.
Stir occasionally. Cook until dumplings settle in mixture by simmering.
Usually takes 10 to 15 minutes simmering time.
Cook and debone chicken.
Cut up chicken and put in bottom of 9 x 13 inch baking dish.
Mix 2-1/4 cups chicken broth and 1 can of cream of chicken or celery soup and cook until boiling.
Pour over chicken.
Put sliced eggs over the top.
Mix in a separate bowl 1/2 stick of butter, 1 cup flour, 1/4 tsp pepper, cup milk, and 1/4 cup of mayonnaise.
Pour over chicken mixture.
Bake at 400 degrees from 45 minutes to 1 hour or until brown.
Thoroughly mix chicken and celery soup with rice.
Spread on bottom of a large casserole.
Place chicken breasts (unseasoned) on top.
Sprinkle with dry onion soup over chicken.
Cover very tightly with heavy foil.
Bake at 325\u00b0 for 2 hours.
Delicious!
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.
Boil chicken until it comes off bone.
Mix stuffing with butter.
In baking dish, put 1/2 of stuffing, chicken, salt and pepper to taste.
Then spread over this cream of chicken, mushroom, celery soup in that order.
Do not mix.
Pour broth over mix.
Put remaining stuffing on top.
Bake 1 hour at 350\u00b0.
Check after 30 minutes.
Mix celery soup, chicken soup and milk together.
Melt chicken stock and oleo.
Layer chicken and pour soup mixture over.
Top with stuffing.
Pour oleo-stock mixture over stuffing, moistening all the stuffing.
Bake at 375\u00b0 for 30 minutes in a large casserole dish.