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.
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.
Bring broth OR water and bouillon to a boil in
>chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
Serve with dipping sauce.
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.
Cover chicken with water and add all other ingredients.
Cover and simmer for several hours. Remove chicken and let cool. Add noodles and cook until tender. Remove chicken from bones and add to pot.
Brown noodles in margarine.
Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms.
Mix thoroughly. Bring to a boil and add Minute rice.
Cover and turn off heat.
br>Chop onions, minced garlic and celery including the leaves of
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.
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.
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
FOR THE CHICKEN BROTH: Place all the ingredients in a saucepan and bring
directed on the package and refrigerate. This will be
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Brown chicken with butter.
Add cream of chicken soup, chicken and rice soup and cup of rice.
Bake at 325\u00b0 for 60 minutes.
Cook broccoli.
I sometimes boil the chicken and cut up into small pieces.
Sometimes I leave chicken uncooked and put on top of rice and broccoli in whole pieces.
Put rice in bottom of 9 x 13-inch pan.
Put cooked broccoli on top, then chicken.
Mix soup with water and spices.
Pour over mix.
Cook at 350\u00b0
until rice (and chicken) is done, 45 minutes to 1 hour.
In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
Bring to simmer over medium-high heat,.
In a small bowl, lightly whisk egg yolks.
*Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
Stir in shredded chicken and heat completely.
Serve and garnish with a pinch of fresh parsley if desired.
Enjoy! ;).