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.
br>Add the drained corn, and green beans to the water
Bring broth OR water and bouillon to a boil in
cook bacon until crisp; drain and set aside, reserving bacon drippings
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.
Combine soup, 1/4 can water and baking soda.
Soak raisins in hot water.
Mix everything, except flour and tomato soup mixture. Add tomato soup mixture and mix.
Serves 12 to 16.
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.
Cream together shortening and sugar.
Mix soda and tomato soup; add to shortening and sugar.
Add dry ingredients; stir until well blended.
Add raisins and nuts.
Bake at 350\u00b0 until done.
Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Cook the macaroni.
Cook the ground beef with the onion and drain.
Add the milk to the tomato soup and heat.
Add the cooked macaroni and meat.
Preheat oven to 350\u00b0.
Prepare tube pan.
Cream the butter, Crisco, sugar and egg.
Add cinnamon, cloves and nutmeg.
Blend in raisins.
Add hot water and tomato soup.
Blend in flour, baking powder and soda.
Mix well.
Bake in tube pan for 40 to 45 minutes.
Mix sugar, eggs and shortening.
Sift dry ingredients.
Add water and tomato soup.
Add dates and nuts, if desired.
Bake 1 hour at 350\u00b0.
Mix dry ingredients together: flour, soda, baking powder and spices.
Cream shortening and sugar until fluffy.
Add dry ingredients and tomato soup alternately in small amounts.
Beat thoroughly after each addition.
Stir in nuts and raisins.
Pour into greased loaf pan or tube pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Frost with Cream Cheese Frosting.
Sift flour, soda, baking powder and spices together 3 times. Cream shortening with sugar until fluffy.
Add sifted dry ingredients and tomato soup alternately in small amounts, beating thoroughly after each addition.
Stir in nuts and raisins.
Pour into small greased tube pan or loaf pan and bake in moderate oven (350\u00b0) for 50 to 60 minutes.
Let stand 24 hours before cutting.
Place 1/2 of the raw sliced potatoes in the bottom of a casserole dish.
Next, place sliced onions, place hamburg evenly over these 2 ingredients.
Put other half of potatoes on top. Pour tomato soup evenly over top.
Place 2 or 3 pats of butter, salt and pepper to taste over.
Bake at 350\u00b0 for approximately 1 1/2 to 2 hours.
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.
A novel and excellent combination is a mixture of a can of cream of pea soup and a can of cream of tomato soup.