Cook chicken breasts and cut up in small pieces. Mix cream chicken soup and sour cream in with chicken. Put in a casserole dish. Put crushed
Ritz crackers in with 1 stick melted butter and pour on top. Bake at 350\u00b0 for 30 minutes.
mall bowl, mix the cream of mushroom soup with 1 1/4
In a large skillet brown onion in butter.
Combine sour cream, cream of chicken soup, chicken broth,onions.
Place half the mixture in another bowl; adding the chicken.
Preheat oven to 350\u00b0F.
Divide chicken mixture among the tortillas, roll, and place in a 13x9x2-inch baking dish.
Pour remaining sauce over enchiladas and top with grated cheddar cheese.
Bake for 30 minutes; remove from oven and serve hot.
Cook chicken breasts until done.
In
Dredge chicken in flour, salt, pepper. Heat oil in large skillet. Brown chicken about 5-10 min. Remove chicken from skillet and put in 2 qt casserole dish. Add sour cream, chicken soup and caraway seeds to skillet. Stir to blend with drippings. Pour mixture over chicken in casseroled. Bake in 350 degree oven for 1 hour.
For the chicken stock:
In a large
enough to cover the 4 chicken breasts with a couple of
ender.
Add chicken tenders and 1 cup chicken broth to same
Debone and remove skin from chicken.
Beat with tenderizing mallet and salt and pepper.
Place 1 to 2 slices of dried beef in each half of breast and roll with beef inside.
Wrap each chicken breast with strips of bacon and place in a 13 x 9 x 2-inch casserole.
Mix sour cream, chicken soup and mushroom soup.
Pour over breasts.
Bake for 4 hours on 250\u00b0.
Preheat oven to 350 degrees F (175 degrees C).
Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Preheat oven to 350\u00b0F.
Boil chicken breast until tender; drain and cube.
Spread evenly over the bottom of a square casserole dish.
Salt and pepper to taste.
Mix sour cream and chicken soup in a separate bowl.
Spread the sour cream and soup mixture over the chicken in the casserole dish.
Crush the Ritz crackers and spread over top of the casserole.
Spoon melted butter on top over all.
Bake in a 350\u00b0F oven until top is golden brown, approximately 20-30 minutes.
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Heat together soup, chilies, sour cream, chicken and onions. Fill tortillas with 1/2 of soup mixture and roll up.
Pour remaining soup on top.
Top with cheese.
Bake at 350\u00b0 for 30 minutes.
Mix melted margarine and corn bread dressing mix together. Combine sour cream, chicken soup and milk.
Place 1/2 of corn bread mixture in bottom of 9 x 13-inch pan.
Layer with chopped chicken.
Pour sour cream mixture over chicken.
Top with rest of corn bread mixture.
Pour chicken broth over all.
Bake at 350\u00b0 until bubbly.
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
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.
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.