Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
Saute onions and garlic with oregano in
Prepare favorite bread stuffing (excluding seasonings such as sage, poultry, etc.).
Mix chopped pecans into stuffing.
Tenderize the chicken breasts and sprinkle with salt and pepper.
Take an egg-sized helping of the stuffing and wrap breast around it.
Brush a mixture of butter and lemon juice over breast.
Bake breasts in 350 degree oven until internal temperature (probe must enter stuffing) equals 170 degrees.
Remove from oven.
Serve with your favorite chicken sauce (cream of chicken soup may be used).
Spread chicken on bottom of sprayed pan.
Mix soups, sour cream, salt and pepper together.
Pour over chicken.
Crumble crackers; add butter and poppy seed.
Spread on top.
Bake at 350\u00b0 until browned.
Will thicken as it sets.
Boil chicken, cool and debone.
To make dumplings, mix margarine and water; bring to a boil.
Mix cream of wheat and flour; add to boiling water and margarine.
Cook until mixture forms a ball. Cool to warm.
Add eggs one at a time, beating after each until mixed and smooth.
Drop by heaping teaspoons into boiling chicken broth.
Dip teaspoon into broth each time before adding dumpling to enable it to slide off spoon.
Simmer until dumplings rise to top of broth or cut a dumpling to see if done.
Serve with chicken.
Butter baking dish, 9 x 13-inch.
Place chicken in dish.
Mix soup and sour cream.
Pour over chicken.
Mix cracker crumbs and poppy seed.
Pour over mixture.
Melt margarine and pour over crumbs.
Bake at 400\u00b0 until bubbling on top.
Boil chicken; save broth and debone.
Place chicken pieces in bottom of casserole dish.
Mix together soup and milk.
Beat until smooth and pour over chicken.
Cover with bread crumbs and moisten thoroughly with broth.
(May look too moist but it's not.)
Let set for a couple of hours.
Bake at 350\u00b0 for 30 to 45 minutes or until brown.
Place
chicken\t(boiled
and
cut into small pieces) in bottom of
baking
dish.\tPour
chicken
soup
and broth over chicken. Mix together flour, buttermilk and melted margarine. Pour over chicken and bake 45 minutes at 400\u00b0.
Boil chicken until tender.
Add broth to cream of chicken soup.
Mix Veg-All vegetables and mushrooms in casserole dish. Mix Bisquick with milk.
Pour Bisquick batter over mixture.
Bake at 350\u00b0 for 30 minutes.
Boil chicken until it turns white.
While chicken is cooking, mix rice, water, butter, vegetables and mushrooms in a casserole dish.
Mix in chopped chicken and bake at 350\u00b0 for 1 hour or until rice is done.
*You can also add chicken bouillon, and cream of chicken soup if desired.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
b>chicken thighs with a light dash of seasoning salt in the bottom of
Bring broth OR water and bouillon to a boil in
and are best fresh) to taste.
Mix 1 can of cream of chicken soup
rozen chicken breasts in bottom of crock pot.
Sprinkle the packet of
Fillet chicken breasts in half and bake at 400 degrees for
Stuff cavity of chicken with herbs and garlic and tie legs with twine to
Place the stock and chicken into a saucepan and bring to a light
>cream cheese, 1 TBl.
of milk, and cumin until smooth, then add chicken