nto chunks.
Sprinkle chicken with a bit of salt
minute more.
Add chicken, and chili powder, and stir
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Preheat oven to 375\u00b0.
Arrange chicken pieces in a 13 x 9-inch pan.
In
a
medium bowl, combine remaining ingredients and mix well. Pour over chicken. Bake at 375\u00b0 for about 1 hour until tender.
Serve mushroom mixture as gravy.
Combine chicken and enough water to cover in a Dutch oven; bring to a boil.
Cover; reduce heat and simmer 40 minutes or until tender.
Remove chicken, reserving broth for other uses. Cool chicken.
Skin, bone and cut chicken into bite size pieces. Set aside.
Place broccoli in lightly greased 11 x 7 x 1 1/2-inch baking dish.
Top with chicken.
Combine soup and next 3 ingredients; pour over chicken.
Sprinkle with cheese and stuffing mix.
Bake at 400\u00b0 for 25 to 30 minutes.
Yield:
6 to 8 servings.
Mix chicken, soup, liquid and spices.
Bring to boil.
Pour in noodles and simmer for 10 to 15 minutes.
Serve with crackers or toast.
Boil chicken in salted water.
Cool, debone and cut up.
Put in casserole dish.
Mix soup and milk; pour over chicken.
Melt margarine and mix in cracker crumbs.
Spread buttered cracker crumbs on top and bake in a 350\u00b0 oven for 20 minutes.
Heat oven to 350\u00b0.
Stir contents of vegetable seasoning packet, margarine and water in bowl.
Add stuffing crumbs; stir until water is absorbed.
Mix soup, chicken, vegetables and thyme in 2-quart casserole.
Spoon stuffing over chicken mixture.
Bake for 45 minutes, or until hot and bubbly.
Makes 6 servings.
Place chicken in casserole dish.
Mix the milk and soup together and pour over the chicken.
Crush crackers and mix with melted margarine.
Put cracker mixture over top of chicken and bake at 350\u00b0 for 20 minutes.
aste.
Cook and stir chicken in the spice paste mixture
Layer chicken and eggs in a casserole.
Mix broth and soup; pour over layers.
Mix biscuit mix and milk and pour over all. Drizzle melted oleo over all.
Bake at 325\u00b0 for approximately 40 minutes.
Boil chicken until tender; salt and pepper to taste.
Cut or tear into small pieces.
Reserve liquid.
Place chicken in a casserole dish; add drained Veg-All and onion.
Combine soup with enough of the reserved liquid to just cover the chicken and pour in the casserole.
Stew chicken, salt, pick off bones and set aside (save broth). Melt margarine and stir into dressing.
In pan, put half of broth, dressing and half of chicken on dressing.
Put mushroom soup (undiluted) on chicken.
Then put another layer of broth and dressing, then chicken, then chicken mushroom soup on top of chicken (undiluted).
Put 3 tablespoons dressing on top.
Bake 1 hour at 350\u00b0.
Thinly slice chicken breasts and lightly brown in
ice.
Combine cream of chicken mushroom soup and soup can of
Sprinkle rice in bottom of casserole dish.
Place chicken over rice.
Pour onion soup mix over chicken.
Add cream of chicken mushroom soup.
Add water to entire mixture.
Cover casserole dish and bake for 1 1/2 hours at 325\u00b0.
Line casserole dish or pan with dried beef.
(One piece of dried beef under each piece of chicken.)
Season chicken breasts with salt and pepper.
Mix together creamy chicken mushroom soup and sour cream.
Put slices of cheese on top of each chicken breast.
Pour the soup and sour cream mixture over the chicken. Bake at 350\u00b0 for about 1 1/2 hours.
Trim fat off chicken.
Place chicken in a greased 12 x 8 x 2-inch casserole.
Sprinkle with garlic powder.
Mix oleo, sour cream and can of creamy chicken mushroom soup together until smooth.
Pour over chicken.
Sprinkle with onions (Durkee) as much as you desire.
Bake, uncovered, at 350\u00b0 for 1 hour.
Shells:
Combine chicken/ mushroom soup and sour cream; mix well.
Add chicken to half of mixture.
Mix well.
Stuff this mixture into partially cooked manicotti shells.
Place stuffed shells in baking pan.
Mix egg and crackers together.
Roll squares of pork and veal into egg and cracker mix; fry until brown.
Take meat off after brown, then add to long casserole dish and add 1 can of mushroom soup or chicken mushroom soup with 1 can of milk or water.
Put into heated oven at 350\u00b0 and bake for about 1 1/2 to 2 hours.