Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Place the chicken, onions half the celery, salt,
he carcass of a roasted chicken, which I keep in my
asserole pan.
Dump tortilla chips into the soup, mix well.
Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
This recipe was shared by Kraft.
Wash chicken. Place chicken and chicken stock into a 6 or
igh heat. Add half the tortilla strips and cook, stirring, until
cans of beans, rotel, corn, chicken broth, water, and spices in
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
They are part of the soup now.
Turn the heat
Heat oil in a large dutch oven over med-high heat. Add onions and garlic; saute 2 minutes.
Stir in chicken and next 8 ingredients, chicken thru tomato soup.
Bring to a boil; reduce heat.
Simmer for 1 hour.
Ladle into bowls and top with crushed tortilla chips and sour cream.
Simmer chicken breasts until tender.
Save a little broth. Shred chicken.
Mix soup ingredients (soups, salsa, milk and broth).
Grease 9 x 13-inch Pyrex dish.
Cut tortillas into quarters and start layering tortillas on the bottom, then chicken pieces, then soup mixture and top with cheese.
Repeat layers. Cover with foil and refrigerate 24 hours.
Bake at 325\u00b0 for 1 hour or until bubbly.
Mix all ingredients together and simmer.
Serve with grated cheese and tortilla chips.
Can be done in crock-pot also.
Canned mixed vegetables can be added.
Place the chicken, carrots, leeks, celery root and
Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
alt and pepper. Bring the soup to a full boil and
Mix onion, soups and Ro-Tel.
Place in 9 x 13-inch baking dish by layers:
1. chips; 2. chicken; 3. onion, soup and Ro-Tel mix and 4. cheese.
Top with paprika.
Bake at 350\u00b0 until brown and bubbly.
inutes. Mix in cream of chicken soup, sour cream, and cumin.
Saute chopped onion and celery in olive oil until soft. You may add other vegetables if you would like. Remove chicken from the bone and shred. Add salsa to vegetables. Bring to a boil. Reduce heat and simmer about 20 minutes.
Spray an ovenproof casserole dish with Pam.
Mix the chicken, chilies, olives, soup and sour cream together.