arge pan and brown the chicken in batches until it's
Boil chicken.
Pull meat off bones.
Melt margarine in casserole.
In a separate bowl, pour margarine over stuffing.
Put half of stuffing in bottom of casserole.
Spread chicken over stuffing.
Pour 1/2 cup of broth over top of chicken.
Mix sour cream and soup; spread over chicken.
Top with rest of stuffing and 1/2 cup of broth over top of all.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6 to 8.
Preheat the oven to 350 degrees F (175 degrees C).
Arrange chicken in the bottom of a 2-quart casserole dish.
Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
Bake in the preheated oven until bubbly, about 30 minutes.
nto chunks.
Sprinkle chicken with a bit of salt
Mix chicken and eggs together; put in bottom of casserole dish.
Mix broth and soup together; pour over chicken.
Mix flour, milk and melted margarine; pour over casserole.
Do not mix.
Bake at 350\u00b0 for 1 hour.
Butter the bottom of a 13 x 9-inch baking dish.
Sprinkle uncooked rice evenly over bottom of pan.
Place chicken pieces over rice.
Mix soups with 1 can of water.
Mix well and pour over chicken, lifting chicken pieces to ensure rice is covered with soup mixture.
Bake at 350\u00b0 for 1 hour.
An inexpensive, easy dish that feeds a large family.
Boil 1 chicken.
Remove bones and skin and cut in pieces.
Mix soups, sour cream and onion soup together.
Mix Stove Top dressing according to directions.
Put in a casserole, first the chicken. Then cover with 1/2 the soup mixture.
Then layer on the stuffing mix.
Cover with the remainder of soup.
Top with crushed potato chips.
Bake at 350\u00b0 for 1 hour.
Use 9 x 13-inch casserole or pan.
Clean and cut up chicken; boil in water until done.
Cool and bone chicken and cut into small bite-sized pieces.
Place chicken in bottom of casserole dish.
Thin the soup with 1/2 can of chicken broth.
Pour sauce over chicken.
Make up the stuffing mix according to directions, except use chicken broth instead of water and butter.
Put stuffing on top of casserole.
Bake at 350\u00b0 for 30 minutes.
Place chicken (cut up) in bottom of 9 x 9-inch casserole dish. Mix soup and milk together, then pour over chicken.
Fix stuffing mix according to package instructions.
Then top casserole mixture with the stuffing.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Place cut up chicken breast pieces (bite-size) in 9 x 13-inch casserole dish.
Mix sour cream and undiluted soup together and pour over chicken pieces.
Sprinkle crackers on top and pour melted margarine over crackers.
Bake at 350\u00b0 for 30 to 45 minutes or until chicken is tender.
Boil chicken, cool and remove skin and bones.
Place chicken in casserole dish.
Mix soups and add to top of chicken.
Place stuffing on top of chicken soup mixture.
Add chicken stock on top of stuffing.
Bake at 350\u00b0 until top is golden.
o 350\u00b0F.
Place chicken breasts on cookie sheet and
Put cooked, flaked chicken in bottom of a greased casserole dish.
Combine soup and sour cream; pour over chicken.
Crumble sleeve of Ritz crackers over chicken and slice stick of margarine over crackers.
Cook until bubbly and golden brown in a 350\u00b0 oven.
Debone chicken; save 1 cup of broth.
Mix chicken broth, eggs and celery soup.
Pour into large casserole dish.
Mix flour, milk and melted margarine well.
Pour over chicken mixture.
Bake at 350\u00b0 for 45 minutes.
Mix chicken, celery, almonds, salt, onion, lemon juice and mayonnaise together in a bowl.
Turn into a casserole.
Top with grated cheese and potato chips.
Bake at 350\u00b0 for 10 minutes or until cheese is melted.
Makes 8 servings.
Cook chicken and debone.
Layer chicken on bottom of a greased casserole dish.
Combine cream of celery soup and cream of chicken soup; spread over chicken.
Combine the stuffing, egg, chicken broth, onion, margarine, salt and pepper; spread over the top of chicken.
Bake at 350\u00b0 for 30 to 40 minutes.
Lay chicken in 9 x 13-inch pan.
Place cheese on top.
Mix soup with 1/2 can water; cover chicken.
Mix stuffing with butter and water according to package directions.
Place on top of casserole and cover with foil.
Bake 1 hour at 350\u00b0.
Combine chicken pieces, soups, pimentos and seasonings in saucepan.
Heat until bubbling and hot.
Line a large Pyrex casserole dish (that has been sprayed with Pam) with chow mein noodles.
Pour hot chicken/soup mixture over noodles.
Top with grated cheese.
Place in 350\u00b0 oven until cheese is golden brown.
Bake or boil chicken; cut into bite size pieces.
Saute onions and mushrooms in butter and garlic until done.
Cook rice per directions and stir in mushroom soup.
Mix chicken and sauteed mushrooms and onions.
Line bottom of casserole dish with rice mixture.
Spread chicken mixture on rice.
Top with cheese.
Bake at 350\u00b0 for 30 minutes.
Boil chicken, cool and remove desired meat.
In 9 x 11-inch casserole dish, combine chicken (cooked), rice, soup and drained Veg-All.
Smooth mixture and unroll crescent rolls on top.
Bake according to directions of crescent roll can.