Cook chicken until tender.
Break into pieces.
Place one crust in pie pan.
Add chicken.
Pour 1 jar chicken gravy and 1 can drained Veg-All into crust.
Place top crust on pie and pierce. Bake one hour at 350\u00b0.
Fast, easy and delicious.
Preheat oven to 375\u00b0.
Place one pie crust in bottom of 9-inch pie plate.
Line bottom of crust with chicken pieces.
Then add the Veg-All.
Top off with about 10 tablespoons chicken gravy. Wet rim of bottom crust and place top crust across top of pie. Seal edges.
Prick top crust.
Bake one hour at 375\u00b0.
Serve covered with gravy.
Remove skin from chicken and chop or shred meat
In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU
red pepper, Italian season and chicken in baking dish.
Bake
Place cubed chicken in pan and brown.
In a large bowl, mix potatoes, peas and carrots, chicken gravy and browned chicken.
Melt butter over medium heat in small sauce pan.
Add flour - a couple of tablespoons at a time and stir until a ball is formed from the flour and butter in the pan. Pour about 1/4 cup of chicken broth and stir until smooth.
Keep adding a little of the chicken broth and stirring until smooth each time. If gravy is too thick, add a little water and stir until smooth until desired thickness. Add salt and pepper to taste.
Makes about 1 1/2
to 2 cups gravy.
Pound chicken until thin.
Place 1 teaspoon butter or margarine on each breast half.
Sprinkle with chives.
Roll as tightly as possible.
Dunk in gravy or spread with Miracle Whip. Mix equal amounts of crumbs and cheese.
Dredge chicken rolls. Bake in 450\u00b0 oven for 25 minutes.
(Rolls may be drizzled with melted butter or margarine.)
Place the stock and chicken into a saucepan and bring
Cook peas, chopped onion and diced potato in just enough water to barely cover.
Add cream of chicken soup, poultry seasoning and parsley.
Stir until soup blends, then add chicken.
If too thick, add little water.
If you have leftover chicken gravy, it will add to the taste also.
Serve over rice or toast.
Preheat oven to 375\u00b0.
Combine broccoli, water, butter and vegetable seasoning packet in pan.
Bring to a boil.
Stir in stuffing crumbs.
Cover.
Remove from heat.
Let stand for about 5 minutes.
Place chicken breasts around edge of 12 x 10-inch baking dish.
Sprinkle with salt and pepper.
Cover each with slice of cheese and ham.
Spoon broccoli stuffing over ham.
Place remaining stuffing in dish.
Bake at 375\u00b0 for 25 minutes.
Heat the gravy. Serve with chicken.
Heat oven to 350\u00b0.
Mix vegetables, seasoning packet, water and margarine in a bowl; add crumbs; stir until water is absorbed.
Mix gravy, chicken, vegetables and thyme in a 2-quart casserole.
Spoon stuffing over chicken mixture.
Bake for 45 minutes or until hot and bubbly.
Boil chicken until tender; set aside.
Peel and dice potatoes. Combine with other vegetable, bring to boil and simmer until tender.
Cut chicken into pieces and place in large casserole dish.
Drain potatoes and vegetables; add to chicken in dish. Season to taste.
Mix gravy mix and pour over other ingredients. Preheat oven to 450\u00b0.
Mix enough Bisquick to cover top of casserole dish.
Bake until crust is browned and done.
Brown chicken breasts (both sides) in skillet with 1 tablespoon oil.
Preheat oven to 350\u00b0.
Lay browned chicken breasts in a baking dish.
Lay 2 ham slices on open breasts.
Top with 1 Swiss cheese slice (on top of ham).
Fold breasts.
Hold together with toothpicks.
Put 1 slice Swiss cheese on top of each folded breast.
Pour jar of gravy over all 4.
Cover.
Bake 1 1/2 hours at 350\u00b0 or until done.
Pound chicken breasts until 1/4-inch thick.
Put stuffing in middle; fold in half.
Bake for 30 to 45 minutes at 350\u00b0.
Heat up chicken gravy to serve over breasts.
Enjoy.
Serves 6.
Heat oven to 350\u00b0.
Prepare stuffing as directed.
Mix gravy, chicken and vegetables in 2-quart casserole, adding thyme.
Spoon stuffing over chicken mixture.
Bake for 45 minutes.
Put chicken, soup and onion into crock-pot.
Cook on low for 7 to 8 hours, then break chicken into smaller pieces (it will be very tender).
Add gravy, peas and mushrooms; cook until heated through.
Serve over noodles, rice or toast.
In 13 x 9-inch baking dish, layer chicken and vegetables. Cover with gravy.
Bake in 350\u00b0 oven for 15 minutes.
Take out and cover with crescent rolls, keeping dough in one piece.
Cook for additional 11 to 13 minutes at 375\u00b0 or until crust is golden.
Mix corn, crumbs, salt and pepper.
Saute onion and parsley in butter, add to corn mixture with the beaten egg and apple.
Stir in the cream with a light touch.
Add poultry seasoning.
Stuff pockets of pork chops and brown on both sides ini a heavy skillet.
Place chops in large casserole dish.
Mix broth and chicken gravy together and pour over chops.
Bake covered at 350 for 1 1/2 or 2 hours. Add more liquid if necessary.