Cook chicken in crock-pot until tender. Remove from bone. Cut into chunks. Mix chicken soup with half can of chicken broth. Pour half of mixture in bottom of casserole dish. Layer chicken on top of mixture.
Pour in rest of mixture. Spread container of sour cream on top. Prepare stuffing by directions. Spread over sour cream.
Put pats of butter on top. Bake in preheated oven at 350\u00b0 until browned and sour cream bubbles.
Save broth from cooking chicken and keep hot.
For cooked
Get newspaper and line counter with it. Cover
Mix together diced chicken, soup, sour cream, chilies and flavor in saucepan.
Cook over medium heat until boiling.
Fry tortillas in oil
until flexible.
Place 2 heaping tablespoonfuls chicken mixture on each tortilla.
Place in casserole.
Top with cheese and onion.
Bake, uncovered, at 350\u00b0 about 30 minutes.
Arrange cut-up chicken in shallow butter baking dish.
Cover with mushrooms.
Add well-blended soup and sour cream. Sprinkle with paprika and cook uncovered 1 1/2 to 3 hours at 350\u00b0.
Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
Serve with lettuce, tomato, salsa and sour cream.
ingertips. Stir in tomatoes, Parmesan and chives. Season to taste. Make
Preheat oven to 350\u00b0F. Grease and line a 10 x 6 inch baking pan with parchment paper. Combine cake mix, coconut and butter then press evenly over base of prepared pan. Bake for 15 mins.
Combine apple and sour cream then spread evenly over warm base. Smooth surface then sprinkle with nutmeg. Bake for 15 mins. Let cool to room temperature, cover with plastic wrap and chill for 2 hours or until firm. Cut into squares to serve.
Mix 1 cup sour cream, chicken, 1 cup cheese, 1/4 cup salsa, cilantro and cumin.
Spoon about 1/4 cup of chicken mixture onto each tortilla.
Roll up tortillas.
Place tortillas in a 13 x 9-inch baking dish.
Top with remaining 3/4 cup salsa.
Cover and bake at 350\u00b0 for 30 minutes.
Sprinkle with remaining 1 cup cheese; continue baking until cheese is melted.
Top with lettuce and tomatoes.
Serve with remaining 1 cup sour cream.
Makes 10 servings.
Preparation time:
20 minutes.
Cooking time:
35 minutes.
Cook chicken in water until tender.
Cool and cut up into bite-size pieces.
Combine in greased baking dish: chicken, stock, soup and sour cream.
Follow directions for Stove Top stuffing and spread on top.
Bake, 25 minutes covered and 10 minutes uncovered, at 350\u00b0.
In a bowl, mix cream of chicken soup and sour cream. Set aside.
Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9x13-inch baking dish.
Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400\u00b0F for 1 hour.
Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
Slice green onions using tops as well.
Mix with green chiles, soup, chicken and sour cream in saucepan and heat.
Fry tortillas in oil just 5 to 10 seconds.
Do not let them get crisp, drain on paper towels.
Put small amount sauce in bottom of 13 x 9-inch pan.
Fill and roll tortillas, layer sauce, tortillas, cheese and bake 20 to 30 minutes at 350\u00b0.
Serve with shredded lettuce, diced tomatoes, picante sauce and extra sour cream.
Skin and trim chicken; mix sour cream with Worcestershire sauce, garlic powder and lemon juice.
Dip chicken breasts into mix and completely cover chicken.
Crush bread stuffing and roll chicken in it.
Place in a 9 x 12-inch baking dish.
Melt margarine and dribble over chicken.
Bake at 350\u00b0, uncovered, for 1 hour or until chicken is done.
about 5 minutes. Drain and transfer to a large serving
Combine soup, chicken and sour cream.
Dip tortillas into hot oil.
Spoon 3 teaspoons of chicken cream mixture into tortillas. Sprinkle 3 tablespoons of cheese on top of chicken cream mixture. Roll up.
Place into oblong dish, seam side down.
Tortillas should fit snugly.
Pour rest of chicken cream mixture over top.
Sprinkle with cheese.
Bake at 350\u00b0 for 25 minutes.
Serves 6.
Boil chicken and cut in small pieces.
Melt oleo and stir in crushed crackers.
Put half of crumbs in 9 x 13-inch pan.
Put chicken pieces on top of crumbs.
Mix soup, sour cream and broth together.
Pour over chicken.
Top with remaining crumbs.
Bake at 350\u00b0 for 30 to 40 minutes.
Makes 6 to 8 servings.
Bake chicken with 4 cups water, onion and bouillon cubes at 350\u00b0 for 45 minutes.
(Season if desired with salt, pepper and garlic powder).
Take chicken out of drippings and set aside; add pint of sour cream to drippings and mix well.
Return chicken to sour cream mixture; bake at 200\u00b0 for 30 minutes and serve. Garnish with parsley sprigs.
owl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups
Preheat oven to 350\u00b0. Mix together 1 cup sour cream, 1 cup cheese, chicken, 1/4 cup salsa, cilantro and cumin. Spoon 1/4 cup chicken mixture on each tortilla. Place seam side down in baking dish (13 x 9). Top with remaining 3/4 of salsa. Cover. Bake for 30 minutes. Sprinkle with remaining cheese. Continue to bake until cheese melts. Top with lettuce and chopped tomato. Serve with remaining sour cream.
In a large saucepan, mix the 2 different kinds of soup, green chilies, chicken and sour cream together.
It will be thick, so you will need to add a little of the broth from the chicken to make it the right consistency, not runny, but not like paste, but in between.