arge pan and brown the chicken in batches until it's
Put chicken, soups, onion and mixed vegetables in deep, large skillet.
Season to taste.
Add milk or water (approximately 1 cup).
Add noodles and cook until they are tender.
Serve with salad and bread.
A quick and easy recipe for when you are in a hurry.
Freezing: Saute onion, celery, and poultry seasoning in butter.
Mix in the chicken and cream of mushroom soup.
Bag the mixture in a gallon bag.
Bag the cashews.
Bag the chow mein noodles.
Put all in a produce bag.
Preparation: Thaw.
Spray the bottom of a casserole pan with a non-stick spray.
Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
Top with chow mein noodles.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbly.
een prepared, fry off your chicken breasts in a frying pan
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.
Place noodles, broccoli and chicken in large casserole.
In a medium bowl, combine soup and milk and mix well.
Pour soup mixture over casserole and mix well.
Cover and microwave on High for 10 minutes.
Stir after 3 and 6 minutes.
Serves 6.
Cook noodles in
boiling
water 20 minutes; drain.
Add chicken and corn flakes.
Make sauce with milk, flour, butter, green pepper and salt.
Add mushroom soup.\tPour over noodles. Bake 45 minutes at 350\u00b0.
Combine soup, milk and 1/2 cup cheese and heat until cheese melts.
Combine chicken with mix.
Cover bottom of pan.
Fill rolls with 1 tablespoon mix and place rolls on mix in pan.
Cover rolls with remaining mix.
Heat in 375\u00b0 oven for 20 to 25 minutes.
Grease a 9 x 13-inch pan.
Put in chicken with broccoli on top.
Mix mayonnaise, soup and lemon juice.
Pour over broccoli. Mix cheese and bread crumbs and sprinkle on top.
Pour butter over all.
Bake at 350\u00b0 for 30 minutes.
Mix all ingredients except stuffing.
Place in well greased 8 x 13-inch or 9 x 13-inch glass dish.
I parboil chicken until easy to pull off bone and cut in small cubes.
Dice chicken. Boil rice. Mix with picante sauce. Add a can of corn and cube sharp Cheddar cheese. Put in a crock-pot. Serve when hot.
ver medium low heat. Add chicken and cook until browned.
Cook and debone chicken. Mix together all ingredients and pour into greased casserole dish.
Bake at 350\u00b0 about 1 hour or until liquid is absorbed.
(This was called \"Delicious Chicken Casserole\" in the previous FBC cookbook.)
Blend together in a Baggy. Cover top of Chicken Casserole. Bake 45 minutes at 425\u00b0.
Soak chicken breasts with chopped onions and celery.
Cut into small pieces and mix all ingredients and place in pan.
Top with Pepperidge Farm dressing and butter.
Cover chicken casserole and bake at 350\u00b0 for 45 minutes and then uncover; brown until desired. Fabulous!!
Layer chicken and soups.
Mix 1 can milk or water with soup. Put oleo in and 1 1/4 cans of water.
Add to stuffing mix.
Mix and spoon on top of chicken casserole.
Bake at 350\u00b0 until done, about 40 minutes.
owl, dilute the cream of chicken soup with the remaining broth
nto chunks.
Sprinkle chicken with a bit of salt
Combine all ingredients.
Pour into a greased baking casserole dish.
Bake, covered, for 10 minutes at 350.
Remove cover and bake an additional 25-30 minutes, or until cheese melts but does not burn.
If you don't like your celery\"crunchy\" you'd want to brown it in some butter beforehand and then continue with recipe.
gether in a bag. Add chicken parts in a bag and