Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Mix chicken, 1/3 cup soup, and onion in a bowl.
Spoon 1/4 cup chicken and soup mixture into a ham Slice and roll up and secure with a toothpick.
Spread rice in a shallow glass 1 1/2 quart microwave dish.
Place rolled ham slices on top of rice.
Mix remaining soup, sour cream or yogurt, and milk.
Pour over Ham Rolls.
Place in microwave and cook on high for 8-9 minutes.
Sprinkle with Swiss Cheese and Paprika let stand for 5 minutes.
Grease a baking dish. Combine soup, rice, 1/2 tsp paprika
br>Add the drained corn, and green beans to the water
he butter; add onion and garlic and cook on low heat until
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.
Saute oil, garlic and onions in large pan or
>chicken breasts into chunks.
Sprinkle chicken with a bit of salt and
In a large saucepan, combine water (or broth), rice with contents of seasoning packet and soup mix. Bring to boil. Reduce heat. Cover and simmer for 10 minutes. Stir in celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cover and cook 8 minutes or until rice and vegetables are tender. Makes 5 servings.
Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.
In a 9 x 13-inch baking dish, combine butter and stuffing mix. Pat down on bottom of pan.
Boil chicken breasts in a large Dutch oven until tender, about 1 1/2 hours.
Let cool.
Save the chicken stock.
Debone the meat and dice.
Combine soup, milk and chicken stock.
Layer the stuffing, chicken and soup mixture twice.
Bake at 350\u00b0 for 30 minutes.
Serves 12.
Oven@ 350.
Cook chicken and cut into bite sized pieces.
Place into a casserole dish.
Prepare Stove Top according to directions.
Heat both cans of soup with the milk in a saucepan until hot.
Pour over chicken.
Spoon stuffing over top of chicken and soup.
Bake for 30-45 minutes or until bubbly.
Chicken and Broth: Toast corn tortillas
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
Prepare chicken.
Remove skin and bone.
Lightly brown chicken in butter.
Remove chicken from pan; set aside.
Saute onions, carrots, celery, pepper, mushrooms and garlic.
Add chicken, rosemary, salt and chicken stock.
Simmer covered 1 hour.
Uncover and boil until liquid is not covering chicken (but not gone). Remove chicken and soup.
Whisk until smooth.
Add cooked rice and cut up chicken.
Heat until bubbling.
Stir in half and half. Salt and pepper to taste.
Serves 8 to 12.
Spread rice evenly in buttered casserole pan.
Sprinkle 1/4 of the dry onion soup on rice.
Place chicken on rice.
Sprinkle with remaining onion soup and pepper to taste.
Blend well the mushroom soup, chicken gumbo soup and water.
Pour over chicken and rice. Dot with margarine and cover with foil.
Bake 2 hours at 325\u00b0.
Place chicken in baking dish.
Add salt and pepper.
Mix soup and water; pour over chicken.
Bake at 350\u00b0 until tender.
Allow enough time before chicken is done to cook rice as package directs.
Put rice on plate; spoon chicken and soup mixture over and serve.
ender.
Cool and remove skin and bones. Place chicken in a long
ce.
Combine cream of chicken mushroom soup and soup can of milk in