killet over medium heat, cook chicken until no longer pink and
hallots, garlic (if using) red pepper flakes (if using) oregano and basil
b>chicken stock or broth, chicken pieces (if using) and the brown rice. If using cooked chicken
PREPARATION FOR THE CHICKEN:
Combine the onion, leek,
Cook macaroni; drain and cool.
Cook chicken; remove bones and skin and cut into small pieces (save broth).
Make stuffing mix according to directions using chicken broth instead of water.
Mix chicken and stuffing together.
Mix 2 cans of soup with remaining chicken broth and pour over stuffed shells.
Cover.
Bake at 350\u00b0 for 30 minutes.
Sprinkle shredded cheese over and bake 15 minutes longer.
Cook chicken until tender (not soft).
Remove from bone and cut into fairly large pieces. Cook celery in broth till crisp tender. Cook rice following directions of package
using chicken broth for liquid.
Mix all ingredients but reserve some of the almonds to sprinkle on top.
Bake 45 minutes in 350 degrees oven. Too moist - cook longer.
Mix all ingredients together, using enough broth for mixture not to be dry.
Pour into large, greased baking pan. Bake at 400\u00b0 until well done, approximately 1 hour.
Cook chicken. Then skin and dice up chicken.
Save chicken broth.
Cook broccoli.
Let cool and chop fine.
Mix dressing mix together using the chicken broth to replace water according to package directions.
Then add chopped broccoli to dressing mix. Then add the chicken and cream of chicken soup.
Sprinkle the Mozzarella cheese on top.
Cook at 350\u00b0 for 30 minutes.
Simmer chicken in 6 cups of water until thoroughly cooked (about 30 minutes).
Reserve broth.
Shred cooled chicken into bite size pieces.
Prepare stuffing according to package directions, using chicken broth instead of water.
Add butter. Combine soups and add to stuffing.
Add chicken and spread mixture in a 9 x 13-inch pan.
Bake at 350\u00b0 until hot and bubbly (about 45 minutes).
Yields 6 servings.
Simmer chicken in salt water with bay leaf until tender, about 2 hours.
Remove chicken from broth and strip meat from bones. Cook rice, using chicken broth instead of water.
Saute onion and celery in margarine, then add to rice, broccoli, chicken and pepper.
Mix well and place in casserole.
Combine cheese and soup in small saucepan, heat until cheese melts.
Pour over chicken mixture and top with buttered crumbs.
Bake, uncovered, in a 350\u00b0 oven for 45 minutes.
Preheat oven to 350\u00b0.
Cook chicken in slow cooker until done. Cool before deboning.
Reserve broth.
Prepare gravy per directions on package using chicken broth.
Layer 1/2 chicken, 1/2 drained peas and 1/2 gravy in casserole.
Cover with 1 crust. Cook at 350\u00b0 until golden brown.
Remove from oven.
Layer rest of ingredients on top of this.
Cover with last crust.
Cook at 350\u00b0 until golden brown.
Boil chicken; remove from bone and cut in small pieces. (Reserve broth.)
Cook rice according to package using chicken broth instead of water. Saute celery, onion and mushrooms in margarine. Combine rice, chicken soup and sauteed vegetables and pour in a casserole. Bake at 400\u00b0 for 30 minutes.
Prepare rice as directed on package, using chicken broth instead of water. Add 1/2 cup more liquid than called for and omit butter. (I use broth from boiling the chicken breasts or whole chicken, whichever you use.) To cooked rice mixture, add the remaining ingredients with the exception of the cheese. Pour mixture into casserole. Top with grated cheese to cover mixture. Bake at 350\u00b0 for 30 minutes. Serves 8.
Cook chicken until tender.
Save broth.
Cook broccoli.
Using chicken broth, add margarine and flour to thicken, then add lemon juice and mayo.
Layer broccoli, chicken, sauce and cheese in casserole dish.
Bake at 350\u00b0 until cheese is melted and bubbly.
Pick cooked chicken from bone in large chunks; place in pan. Mix the sour cream and soup together; pour over chicken.
Cook stuffing according to directions, using chicken broth in place of water.
Drop over chicken mixture.
Bake for 25 minutes at 350\u00b0.
Simmer the livers in broth until done, 8 to 10 minutes. Drain.
Puree in an electric blender with the eggs, using a little of the liquid in which the livers were cooked.
he inside of the chicken with 1/4 teaspoons
Fry bacon and crumble.
Add onion and green pepper.
Cook and brown slightly.
Add cheese, pimento, peas and chicken.
Heat thoroughly, using chicken broth if more liquid is needed.
Add 2 cups cooked macaroni.
Put in casserole.
Bake 20 minutes at 350\u00b0. Garnish with tomato slices and olives.
Prepare Rice-A-Roni according to directions, using chicken broth instead of water.
Mix and put in 9 x 13-inch casserole pan. Bake 30 minutes at 350\u00b0.
Mix soups together (no water added).
Spread in 9 x 13-inch baking dish.
Spread chicken evenly over soup.
Mix stuffing according to directions, using chicken broth instead of water. Spread over the chicken.
Bake in 350\u00b0 oven for 30 minutes or until tender.