lavored oil to cover bottom of pan.
While it is
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
Add onion, carrots, deer meat, pork, salt, sugar, and water to crock pot. Cook for 30 minutes.
Add cream of mushroom soup and cream of celery soup. Cook 3 1/2 to 4 hours.
Place broccoli in a saucepan with about 3 cups of water and bring it to a boil.
Boil broccoli for 10 minutes and set aside. In a large saucepan, melt margarine; saute onion until tender. Add garlic salt, pepper and cream of celery soup; cook until smooth.
Gradually on low heat, add milk until a smooth texture is reached.
Drain broccoli well and add to soup.
Add Velveeta cheese to taste, if desired.
Simmer on low for about 20 minutes. Adjust seasonings to taste.
Chop stems from head of broccoli. Simmer in one can chicken broth until tender. Add one can cream of mushroom, cream of chicken, or cream of celery soup. Bring to almost boiling while stirring. Add Half and Half or milk. Heat and serve. Top with grated cheddar cheese, if desired.
In blender, put milk, cheese and flour; cover and process at grind.
Add cooked broccoli and process again.
Add enough milk to fill the blender (1 cup).
Cook over low heat; stir until hot. Add 2 bouillon cubes, cream of celery and cream of mushroom soup. If soup is too thick, add more milk (slowly).
You can add more cheese if you want to.
he chicken with the spices of your choice (pepper, chicken seasonings
Saute celery, pepper and onion in small amount of margarine. Add shredded cabbage and water.
Cover and steam for 5 to 6 minutes.
Remove from heat; add cream of celery soup and pimento for color.
Mix well.
Put in casserole dish.
Cover with Pepperidge Farm herb stuffing and butter mixed together.
Bake for 20 minutes at 350\u00b0.
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Layer the green beans, corn, and water chestnuts in a 9 x 13 pan in the order given.
Mix the sour cream and cream of celery soup.
Spread over vegetables layer.
Top with the shredded cheddar cheese.
Mix the crushed Ritz crackers with the stick of butter.
Sprinkle on top.
Bake 350 degrees for 45 minutes.
ntil cooked about 2/3 of the way.
You can
rease 2.5 quart round casserole dish with canola spray.
Saute onions, celery and green pepper in margarine.
Add pimento, cream of celery soup, milk and cream cheese.
Heat slowly until blended.
Add rice and shrimp; mix well.
Bake at 350\u00b0 for 30 minutes.
Place crushed crackers on top the last 10 minutes of baking.
(Cover top of casserole with crumbs.)
Layer chicken, 1/2 of dressing and cream of celery/mushroom soup in a medium sized, greased casserole dish.
Repeat layers using cream of chicken soup.
Pour 1 soup can of water over tops and sides of casserole.
Sprinkle with paprika.
Bake at 350\u00b0 for approximately 30 minutes or until bubbly.
This can be prepared ahead of time and baked just before serving.
Combine corn, green beans, celery, green pepper, onion, grated cheese, sour cream and cream of celery soup.
Salt and pepper to taste.
Pour into 2-quart casserole dish.
Mix Ritz crackers and melted margarine.
Sprinkle over casserole.
Bake at 350\u00b0 for 45 minutes.
ns of Cream of Celery soup. The old recipe has always called for Cream of Mushroom
NOTE RE AMT:.
Makes approx 2 cups of \"condensed\" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
In casserole dish, place diced, cooked chicken.
Drain Veg-All and pour over chicken.
Then add cream of chicken and cream of celery soups over the Veg-All.
Mix Bisquick, margarine and milk until well blended.
Pour over top of casserole.
Bake at 350\u00b0 for 35 to 45 minutes.
Brown ground beef and drain off grease.
At the same time, also make the macaroni and cheese following manufacturer's instructions.
In a casserole pan, put a layer of macaroni and cheese (1/3 of the macaroni and cheese), then 1/2 of the beef, then spread 1/2 can cream of celery soup.
Finish the casserole by placing layers of macaroni and cheese, meat, soup and finally, the rest of the macaroni and cheese.
Bake for 30 minutes at 350\u00b0.
Lightly grease an 8x12 inch casserole dish.
Heat oil in