Cook and debone chicken. Mix together all ingredients and pour into greased casserole dish.
Bake at 350\u00b0 about 1 hour or until liquid is absorbed.
(This was called \"Delicious Chicken Casserole\" in the previous FBC cookbook.)
arge pan and brown the chicken in batches until it's
ring to a boil the chicken breasts, celery, 1/2 teaspoon
Mix all together (except eggs) and put 1/2 of mixture in bottom of casserole dish.
Slice all the eggs.
Use as the middle layer and then add the rest of mixture on top of this.
Top with a cup of crushed cornflakes and 1 stick of butter.
Bake at 350\u00b0 for 25 to 35 minutes.
Mix noodles with chicken, mushrooms, and seasonings, Add 3/4ths can french fried onions and mix well.
Mix soups and milk together and add to noodle mixture. Mix well.
Put mixture into a greased 3 quart casserole dish.
Cover and bake at 350 degrees for 50 minutes.
Uncover and add rest of french fried onions and bake 10 minutes more.
.
.
Place chicken on bottom of pan. Combine soup, sour cream and broth.
Scatter mushrooms over chicken. Cover with soup mixture. Melt butter and combine with crushed crackers.
Toss over casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
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.
Melt and pour 1 stick margarine in bottom of 9 x 13-inch baking dish.
Place all chicken on top of butter.
Spread
cream of chicken soup, then spread cream of celery soup.
Pour milk over mixture. Pour broth over mixture.
Put stuffing mix on top. Melt remaining stick of margarine and pour over top.
Bake at 350\u00b0 for 30 to 45 minutes.
Mix stuffing mix and melted margarine.
Spread in bottom of casserole dish, saving 1 cup of mixture.
Mix eggs, onion and celery to stuffing mixture.
Put chicken on top of mixture.
Pour soup over chicken.
Pour broth over soup.
Sprinkle cup of mixture over top.
Bake at 350\u00b0 until bubbly and brown, about 30 or 40 minutes.
Boil the chicken. Cut into bite sized pieces. Combine all ingredients (EXCEPT THE CHIPS) in a large bowl and mix well. Once the mixture is stirred, thoroughly, crush the chips and add to casserole mixture. Pour into a 9 x 13 baking dish and bake for 60 minutes at 300 degrees.
Mix chicken, onions and mayonnaise; set aside.
Mix 2 beaten eggs, butter, chicken broth and stuffing; set aside.
Mix remaining 2 beaten eggs and milk; set aside.
Stew chicken until it falls off bone.
Remove from bone and set aside.
Use 2 cans of broth for simmering onion until tender.
Mix cream of chicken and cream of mushroom soups.
Add margarine and blend together until smooth.
Mix everything, except nuts, and place in a 2-quart casserole dish.
Sprinkle with nuts.
Bake 40 minutes at 350\u00b0.
ver medium low heat. Add chicken and cook until browned.
een prepared, fry off your chicken breasts in a frying pan
Blend together in a Baggy. Cover top of Chicken Casserole. Bake 45 minutes at 425\u00b0.
Soak chicken breasts with chopped onions and celery.
Cut into small pieces and mix all ingredients and place in pan.
Top with Pepperidge Farm dressing and butter.
Cover chicken casserole and bake at 350\u00b0 for 45 minutes and then uncover; brown until desired. Fabulous!!
Layer chicken and soups.
Mix 1 can milk or water with soup. Put oleo in and 1 1/4 cans of water.
Add to stuffing mix.
Mix and spoon on top of chicken casserole.
Bake at 350\u00b0 until done, about 40 minutes.
re cooking, add the cubed chicken to the bowl with the
ransfer to a large greased casserole dish.
Bake for about