Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325\u00b0 oven for 25 to 30 minutes.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Cook chicken, noodles and broth until noodles are tender.
Add corn, chicken soup and mushroom soup.
Simmer for 1/2 hour.
(Use Kluski noodles for best results.)
Boil and debone chickens.
Cook noodles in cans of chicken broth.
Add cream of chicken soup to noodles and broth.
Mix well and add chicken.
In 2 1/2 or 3-quart casserole, layer green beans, noodles and chicken pieces.
Mix chicken soup, chicken stock and pimientos. Cover casserole.
Top with grated Cheddar cheese.
Bake at 350\u00b0 about 30 to 45 minutes.
Cook chicken with a little celery.
Do not add salt.
Cook noodles; no salt.
Place the noodles in a 9 x 12-inch pan.
Break chicken in pieces and place on top of noodles.
Mix chicken soup and mayonnaise and spread over the chicken.
Crush crackers; melt cheese and mix with crackers, then spread on top.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Into a buttered casserole dish, place alternate layers of noodles and chicken.
Mix milk and chicken soup.
Pour over casserole.
Sprinkle with bread crumbs.
Dot with 1 tablespoon butter.
Bake 30 minutes.
Cook noodles until done, then put in a casserole dish alternating carrots, chicken soup, chicken pieces and onions. Salt and pepper.
Sprinkle bread crumbs on top layer.
Bake at 350\u00b0 for 30 minutes.
Pre-heat oven to 350\u00b0F.
Cook egg noodles acording to instructions on package.
Heat broccoli in microwave until done; drain.
Mix the 2 cans of cream of chicken soup, broccoli, chicken, cooked hot egg noodles, salt, and pepper.
Put into casserole dish.
Cover top with shredded cheddar cheese.
Put in 350F oven for about 15 minutes or until throughly heated and cheese is melted.
Cook noodles according to package directions; drain.
Add chicken, soup and green chilies.
Place in casserole dish. Sprinkle with cheese.
Bake at 350\u00b0 for 10 minutes, or until cheese is melted.
To 2 quarts boiling water, add salt. Add noodles gradually. Cook, uncovered, at rapid boil 4 to 6 minutes or until tender when cut with a fork.
Drain; rinse with cold water and drain again. Mix noodles with chicken, soup, milk and cheese; pour into buttered casserole. Top with crushed potato chips. Bake 15 to 20 minutes at 375\u00b0.
Makes 6 delicious servings.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
enough to cover the 4 chicken breasts with a couple of
Cook together chicken, salt, peppercorns, water, onion, 3 carrots, and 3 celery stalks until chicken is tender.
Discard onion, peppercorns, carrots and celery.
Debone chicken and chill. Cut chicken into small pieces.
Stir broth to remove all fat. Cook 3 carrots and 3 stalks celery in water and drain.
Combine broth, chicken and vegetables.
Season with cream of chicken soup, stick of butter, rice or dumplings.
Add milk, salt and pepper. Put in quart jars and seal.
oat bottom of crock. Put chicken into bottom of slow cooker
6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
Boil chicken breasts until done.
After cooking, remove skin and bone.
Cut chicken into 1/2-inch chunks.
Boil eggs; after boiling, dice eggs.
Dice onion.
Add these ingredients to cream of chicken soup (prepared with water as directed on soup can). When mixture comes to a boil it is ready to serve.
Cook chicken breast and onion together.
(Don't overcook.) Debone chicken.
Cut in bite-size pieces.
In a large soup pot, put in chicken, cream of chicken soup and chicken broth from cooked chicken.
Add chicken bouillon and noodles.
Grate off carrot finely into soup mixture.
Add broccoli.
Sprinkle with garlic and pepper.
Stir until mixed to desired consistency.
Add more broth, if needed.
Don't overcook.
Cook until noodles are done.
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a