Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Cook chicken and debone.
Mix other ingredients and heat. Pour into greased casserole.
Top with biscuit topping.
Bake at 425\u00b0 for 30 minutes or until biscuit top is done.
Combine chicken, carrots, celery, and peas in
Cover chicken, onion, celery, salt and pepper with water and cook until done; cool.
Cut up chicken in small pieces and add the two diced hard-boiled eggs.
Combine broth from chicken and cream of chicken soup.
Heat, thicken and strain.
Pour over chicken and mix well.
Pour into individual dishes or casserole dish.
Using Bisquick mix, make biscuit recipe and roll thin.
Place on top of chicken mix.
Brush with melted butter and dash of paprika.
Bake until mixture is hot and bubbly, about 1 hour.
Stew chicken until tender; pick chicken off bone.
Mix chicken with broth from the stewing.
Add cream of chicken soup with skim milk, salt and pepper.
Bring to rapid boil.
Add dumplins: Bisquick drop biscuit recipe on side of Bisquick box.
Drop dumplins in boiling chicken mixture.
Boil until done.
killet over medium heat, cook chicken sausage until just done (no
br>Set vegetables aside with chicken.
In the same sauce
Boil chicken in large Dutch oven with carrots, celery and onion and seasonings until chicken falls off of bones.
Remove all bones. Add 1 batch of Rich Biscuits (See Rich Biscuit recipe in bread section) using 1 cup of milk instead of 3/4 cup.
Drop by spoonfuls into broth.
Cook until balls float to top, looking fluffy.
Remove from heat and eat promptly.
(The dough forms its own thickening for the soup.)
owl, dilute the cream of chicken soup with the remaining broth
ve 4 pieces.
Place chicken pieces in a bowl
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
In skillet, blend soup and 1/2 cup milk.
Add next 5 ingredients. Heat to boiling, stirring frequently.
Pour into 1-quart casserole.
Combine biscuit mix and 1/3 cup milk as directed on package.
Drop by spoonfuls onto hot chicken mixture. Bake in very hot oven at 450\u00b0
for 10 to 15 minutes, or until biscuits are lightly browned.
Makes 4 servings.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Blend soup and 1/2 cup milk in skillet; add next 4 ingredients. Heat to boiling, stirring frequently. Pour into 1-quart casserole. Combine biscuit mix and 1/3 cup milk. Drop by spoonfuls onto hot chicken mixture. Bake at 450\u00b0 for 10 to 15 minutes or until biscuits are lightly browned. Yield: 4 servings.
0 minutes.
Meanwhile, combine biscuit mix, milk and 1/2
ntil blended. Stir in the chicken, beans, and chilies.
Place