Preheat oven to 475\u00b0.
Sprinkle inside cavity of chicken with thyme and salt.
Add 1 teaspoon butter, celery and onion. Rub outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place chicken, breast side down, on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375\u00b0.
Roast for 20 minutes longer. Turn chicken, breast side up.
Roast until chicken is browned, about 30 minutes longer.
To butterfly chicken: place chicken breast side down on a cutting
Boil chicken.
Layer casserole dish with boned chicken.
Heat together celery soup, milk and mushroom soup.
Pour over chicken. Mix stuffing mix as directed on package.
Pour over chicken.
Bake at 400\u00b0 until brown, approximately 15 to 20 minutes.
In a large pot, boil chicken until tender.
Remove from broth and reserve broth.
Debone chicken and put aside.
To the broth add onion, celery, green pepper and oregano.
Salt and pepper generously.
Then add vermicelli.
Stir constantly until vermicelli is done.
Add deboned chicken.
o boil. Throw in leftover chicken (if chicken breast is uncooked, put in
Combine chicken with all ingredients except onion rings. Place in a low baking dish, approximately 13 x 9-inch pan/glass dish.
Cook at 350\u00b0 for 15 minutes.
Remove and top dish with onion rings and continue at 350\u00b0 for additional 15 minutes.
Place pieces of chicken in bottom of baking dish.
Bring to a boil the cream of chicken soup and 1/2 cup milk.
Pour over chicken.
Mix the stuffing and corn bread together and pour hot chicken broth that the chicken was cooked in, over this.
Mix well.
Make dressing a medium thickness.
Put on top of chicken and bake in a 350\u00b0 oven for about 40 to 45 minutes.
Preheat oven to 350\u00b0.
Grease 9 x 13 inch casserole dish.
Mix together chicken broth, cream of chicken soup and tomatoes and peppers in bowl.
Make layer of chicken in casserole dish and pour 1/2 of liquid over top.
Add 1/2 of tortillas, cheese and onion. Make a second layer of the same.
Bake for 1 hour.
Boil chicken until done.
Remove; set aside.
Cook spaghetti in broth from chicken.
While spaghetti is cooking in separate pan, saute onion in butter with celery.
When that's done, add soups, tomatoes and chicken to saute mixture.
Put spaghetti in a 9 x 13-inch pan or casserole dish.
Add soup mixture.
Top with cheese.
Heat oven to 350\u00b0 until cheese melts.
Taste even better left over.
Cook chicken and salt in water until tender.
Remove from broth and remove bones.
Set aside broth.
Coarsely chop chicken. Cook spaghetti as directed on package.
Drain.
Saute pepper, onions and celery in margarine until tender.
Add chicken, spaghetti, 1/2 cup broth or more and soup (undiluted).
Add peas (drained), cheese, sliced olives, Worcestershire, tomato sauce, sugar, hot sauce and black pepper.
Stir well.
Spoon into casserole dish.
Cover and bake at 350\u00b0 for about 40 minutes. Serve while warm.
Wash chicken well and place in crock pot. Place a piece of pepper, onion and celery inside chicken. Salt and pepper to taste. Place rest of vegetables and mushrooms on chicken. (Add no water.)
Heat slowly until all is mixed.
Pour in large baking dish. Place cut-up chicken on top of rice.
Sprinkle Lipton onion soup mix over top.
Cover with foil and bake at 300\u00b0 for 3 hours. Uncover the last 15 minutes.
Depending on the size of your chicken, you may use 2 packages cream cheese.
Mix all ingredients together.
Using 2 crescent rolls to form a square, put 2 triangles together.
Put 2 tablespoons of chicken mixture into middle of square and fold over.
Pinch edges together and bake according to roll directions.
Put raw rice in 9 x 13-inch baking pan.
Add all soups to pan. Top with cut up chicken.
Bake, uncovered, at 350\u00b0 for 2 hours.
Season chicken as desired.
Mix Butter Buds per directions. Dip chicken in Butter Bud mixture.
Roll in Rice Krispies.
Do not cover.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Place chicken in cast-iron skillet and cover with water.
Boil for 20 minutes.
Add 3/4 of a bottle of barbecue sauce and cook on low heat for 1 1/2 hours.
To make sauce thick, boil for a few minutes.
Mince onion and bell pepper very fine.
Bring water for rice to a boil.
Add onion and pepper and cook for 1 1/2 minutes. Add rice.
When rice is finished, pour barbecue sauce from chicken into rice.
Stir well.
Dip chicken in butter and roll in flour, paprika and salt. Bake at 375\u00b0 for 20 minutes.
Drain off excess fat.
Pour soup and milk mixture over chicken.
Cover with foil; bake 50 minutes more. Remove foil last 10 minutes.
Place chicken, potatoes, carrots and onions in foil; season. Pour melted oleo over all.
Close foil tightly.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Also can be placed in crock-pot on high for 3 to 4 hours.
Lightly grease baking dish.
Mix together in a bowl the first 6 ingredients and pour into baking dish.
Arrange chicken on top. Sprinkle with onion mix.
Seal with aluminum foil and bake in 350\u00b0 oven for 2 hours.
Don't peek!
Boil chicken and debone.
Mix soups and sour cream together with meat; pour in greased casserole dish.
Put crackers in Zip Lock bag and pour melted margarine and shake well; pour over top of casserole and sprinkle with poppy seed.
Bake in 350\u00b0 oven until good and hot.