ixing bowl, toss together the chicken, celery, scallions and herbs. Set
Melt margarine in skillet; saute onions and celery.
Remove from heat.
Stir in flour and curry powder.
Drain mushrooms and keep juice.
Add water to juice to make 1/2 cup liquid.
Stir liquid and soup into flour mixture; add mushrooms.
Cook until thick.
Arrange broccoli and cubed chicken in a large baking dish. Spoon sauce over chicken.
Top with grated cheese.
Bake in a 350\u00b0 oven for about 20 minutes or in microwave until cheese is melted.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
In greased shallow casserole dish, arrange in layers:
1 1/2 c, stuffing mix, then cubed chicken.
Combine two cans of cream of chicken soup with one cup of hot chicken broth.
Pour over chicken.
Moisten 2 2/3 c. stuffing mix with 4 tbsp. melted butter and 3/4 c. hot chicken broth.
Spread over casserole and bake at 350\u00b0 for 30 to 35 minutes.
t casserole dish.
Place cubed chicken and cubed ham in a large
Preheat oven to 350\u00b0.
Mix first 4 ingredients and spread half of the mixture in a 9 x 13-inch dish.
Next, put the cubed chicken on top of the stuffing.
Mix the last 3 ingredients and put on top of the chicken.
Top with the remaining stuffing.
Bake, uncovered, for 30 minutes.
Very yummy!
Layer chicken in bottom of a large oblong Pyrex dish (baking). Heat celery soup (no water), 1/2 stick butter and 1 cup chicken broth together.
Pour over cubed chicken; add 1 package frozen vegetables (cauliflower, broccoli and carrot mixture).
Mix Bisquick and milk.
Will be thin.
Pour over all.
Bake at 325\u00b0 or 350\u00b0 for 1 hour.
Serves 8.
Add the butter to a pan and fry the cubed chicken. Mix-in the chillies, garlic and bayleaf.
When the chicken is golden brown in colour remove from the pan and set aside. Add the wine and coffee to the pan and continue cooking until the sauce has thickened appreciably then add the coffee beans and cream.
Mix well, return the chicken pieces to the pan and cook for 15 minutes. Serve on a bed of rice.
Cook broccoli until tender and arrange it in a greased casserole.
Cover with cubed chicken.
Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken and broccoli. Sprinkle with the shredded cheese.
Combine butter and bread crumbs and sprinkle over all.
Garnish with pimento.
Bake 30 minutes at 350\u00b0.
Serves 6 to 8.
Melt margarine in skillet; saute onions and celery.
Remove from heat.
Stir in flour and curry powder.
Drain mushrooms and keep juice.
Add water to juice to make 1/2 cup liquid.
Stir liquid and soup into flour mixture; add mushrooms.
Cook until thick.
Arrange broccoli and cubed chicken in a large baking dish. Spoon sauce over chicken.
Top with grated cheese.
Bake in a 350\u00b0 oven for about 20 minutes or in microwave until cheese is melted.
Mix thoroughly sour cream and mushroom soup.
Then add cubed chicken and mix well.
Spread this over the bottom of 9 x 13-inch shallow baking pan or dish.
Melt oleo and chicken broth together until hot.
Put the stuffing mix in a bowl large enough for mixing.
Pour the chicken broth mixture on the stuffing mix, stirring until completely moist, then spread mixture on top of the chicken evenly.
The purpose of the 9 x 13-inch dish is so that stuffing mix will be taken with each helping.
Bake at 350\u00b0 for 45 minutes.
Blend cream cheese and margarine.
Add cubed chicken breast, salt, pepper, milk and onion; mix well.
Separate the rolls into 8 rectangles.
Seal the perforations.
Spoon 1/2 cup chicken mixture onto center of each rectangle.
Pull 4 corners to center; pinch together to seal.
Brush tops with 1/2 teaspoon butter; dip in croutons or cornflakes.
(Can sprinkle this mixture on top, if you like.)
Bake on ungreased cookie sheet for 20 to 25 minutes, or until golden brown.
Mix poultry seasoning, cream of celery soup, chicken broth and cream of chicken soup together.
Layer in casserole dish: Pepperidge Farm stuffing mix, cubed chicken, soup mixture and end with stuffing mix.
Pour melted margarine over top.
Bake at 350\u00b0 for 30 to 45 minutes.
Saute onion and celery until limp, but not brown.
Add broth, potatoes and carrots; simmer until tender.
If necessary, add a little water.
Add cubed chicken; simmer about five minutes to heat chicken; stir gently to avoid breaking up chicken.
Add milk and simmer approximately five more minutes, but do not boil. Serve immediately or reheat from refrigerator, but do not freeze. Great with cornbread and a garden salad.
Boil chicken and cube.
Mix Pepperidge Farm dressing according to directions on package.
Save 1/3 mixture for topping.
Combine cubed chicken with soup, milk, mushrooms and onions.
Mix well. Put 2/3 package of dressing on bottom of 9 x 13-inch pan; add chicken mixture.
Top with the remaining 1/3 dressing.
Bake 1 hour at 350\u00b0.
In skillet, saute onion and green pepper.
When done, add cubed tomato and simmer until tender.
Add soup and boiled cubed chicken.
Pour over cooked spaghetti and bake at 350\u00b0, long enough to get real hot.
Grated cheese may be added on top before baking.
Combine cooked, cubed chicken with soup.
Add salt, onion, lemon juice, pimento and celery.
Add salad dressing (Miracle Whip or mayonnaise).
Put mixture into casserole dish.
Top with cheese, almonds and crushed potato chips.
Bake at 350\u00b0 for 30 minutes.
minutes. Stir in cubed chicken and chicken broth; bring to a simmer
Brown cubed chicken with onions.
Add soup,sour cream, and poppy seeds till well blended.
Mix cracker crumbs and butter together.Place 1/2 crumbs in bottom of 9 by 13 pan.
Pour chicken over top, and sprinkle top with remaining crumb mixture.
Bake 350\u00b0 for 30-40 minutes (till bubbly).