Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
Place chicken in casserole dish.
Layer cheese over chicken. Spread cream of chicken soup evenly over cheese.
In separate bowl, mix the flavor packet with the dressing.
Sprinkle the dry dressing and flavoring over casserole.
Spray top of dressing with butter several times while baking.
Bake at 325\u00b0 for 1 hour and 15 minutes. Let stand 5 minutes before serving.
Barely cover chicken with water and cook on
Combine dressing and margarine.
Combine soups, milk and chicken broth on stove and cook.
Grease a large casserole dish. Layer 1/2 of dressing and margarine mixture.
Layer chicken, then pour soup mixture over chicken.
Top with other half of dressing and margarine mixture.
Bake at 350\u00b0 for 35 minutes.
Melt butter in large frying pan.
Add 1 package seasoning mix from Stove Top dressing and cook a while on low.
Add dressing mix (minus the 1 package seasoning mix) and mix well.
Put half the mixture in greased 9 x 13-inch casserole.
Top with chicken chunks.
Mix sour cream and soup and pour over chicken.
Top with rest of dressing.
Pour broth over top and bake at 350\u00b0
for 1 hour.
Debone chicken.
Place chicken in casserole dish.
Mix soups and milk.
Pour over chicken.
Mix dressing, butter and broth. Pour over top.
Brown in oven at 350\u00b0 for 30 minutes.
Stew and bone chicken (save broth from chicken).
Mix melted margarine with cornbread mix.
Put a little less than half of the mix in bottom of casserole.
Put half of chicken on top.
Dilute celery soup with a can of broth and pour over chicken.
Repeat layers, using chicken soup diluted with 1 can chicken broth. Sprinkle top with crumb dressing mix.
Bake at 350\u00b0 for 30 to 40 minutes.
Mix the stuffing mix, water or broth and butter together.
Add the celery, onion, mayonnaise and salt.
In a large casserole dish, layer dressing, chicken, then dressing.
Beat the eggs and milk together; pour over the dressing.
Let set overnight.
Pour the mushroom soup over the top.
Bake at 325\u00b0 for 35 minutes.
Put grated cheese on the top.
Bake for 5 minutes longer.
Make stuffing as directed on box.
In greased 9 x 13-inch pan, layer one recipe stuffing, then chicken, followed by combined soups and top with stuffing.
Bake, covered, at 350\u00b0 for one hour.
Boil chicken until tender; cool and debone.
Reserve broth. Place 1/2 of dressing mix in buttered casserole dish.
Next, layer 1/2 of the chicken.
Melt margarine and mix with dressing.
Line greased 2-quart casserole with 2/3 of the dressing.
Place chicken over this.
Mix soups and broth together; pour over chicken.
Top with remaining dressing.
Bake at 350\u00b0 for 30 minutes.
Boil chicken until tender.
Cool and debone; reserve broth. Place half of dressing mix in buttered casserole.
Layer 1/2 the chicken.
Combine broth, soup and seasonings from dressing mix; pour half of this over chicken.
Repeat layers.
Dot with butter. Bake at 350\u00b0 for 30 minutes.
Let stand for a few minutes before serving.
Serves 4 to 6.
Saute onion and celery in oleo.
Mix dressing and next 8 ingredients.
Layer dressing, chicken, dressing and chicken in casserole dish.
Refrigerate overnight.
Take out 1 hour before baking.
Cover with mushroom soup.
Bake 40 minutes at 325\u00b0 in covered dish.
Sprinkle with cheese.
Flake chicken into casserole dish. Combine milk and soup and pour over chicken.
Melt butter.
Add to broth, then combine with dressing.
Spoon this mixture over chicken.
Please note:
You may use cream of celery soup and 24 crushed Ritz crackers instead of chicken soup and dressing.
This is just as good.
Bake at 350\u00b0 for 30 minutes or until brown.
Boil chicken on stove top with carrots, celery and onions until done.
Make stuffing as directed on box.
Mix the 2 cans of soup with 1 can of water.
In 2-quart casserole dish, layer one part soup mix in bottom of dish, then chicken, then dressing.
Top with remaining soup.
Bake at 350\u00b0 until bubbly, about 10 to 15 minutes.
Place chicken in bottom of baking dish.
Mix milk and soup and pour mixture on top of chicken.
Put dressing mix over this chicken mixture.
Pour chicken broth over casserole.
Bake at 350\u00b0 for 30 minutes until bubbly.
Put chicken in baking dish.
Pour the soup over chicken.
Mix the stuffing mix as directions say, just until moistened.
Put over top of chicken.
Cook in the oven, uncovered, at 350\u00b0 for 30 minutes, or until chicken soup bubbles up through the dressing. Serves 4 to 6 people.
Boil chicken until it can be easily removed from bones.
Save broth (about 2 cups).
Put 1/2 of dressing mix in bottom of square pan and spoon broth over mix (about 1/2).
Put deboned chicken over mix.
In a small bowl, mix cream of chicken soup and sour cream; pour over chicken.
Pour the rest of the dressing mix over this and spoon remainder of broth over the top.
Bake at 350\u00b0 about 45 minutes to 1 hour.
Combine soup, sour cream, and mushrooms.
Stir in chicken. Combine stuffing mix, margarine and broth.
Put half of stuffing mixture in bottom of 1 1/2qt. casserole dish.
Top with chicken mixture.
Add rest of stuffing mixture.
Cover and bake at 350\u00b0 for 25 minutes.
Uncover and bake 25 minutes more.
Brown chicken pieces in shortening.
Make dressing as follows: Melt margarine.
Saute celery and onion.
Add this to bread crumbs.
Add enough water to moisten as desired.
Place dressing in large baking dish.
Arrange chicken over dressing.
Make gravy from drippings where chicken was browned, blending with remaining chicken soup and add water to make 2 cups of gravy.
Pour over chicken and dressing.
Cover closely.
Bake 1 hour at 350\u00b0.