Preheat oven to 325\u00b0.
Cook chicken in boiling, salted water to cover in saucepan until tender; drain.
Cool and cut into bite size pieces.
Place chicken in 9 x 12-inch baking dish.
Pour mixture of soup and broth over chicken.
Combine baking mix and milk in a bowl; mix well.
Pour over chicken.
Bake for 35 minutes.
Drizzle melted butter over top.
Bake for 10 minutes longer.
This easy recipe can be prepared ahead and can be frozen.
Yields 6 servings.
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 400\u00b0.
Grease shallow 2-quart baking dish. Spread chicken and vegetables evenly in prepared dish.
Stir together soup, broth and pepper in a small mixing bowl.
Stir until smooth.
Pour evenly over chicken mixture.
Combine baking mix, milk and butter in separate bowl.
Stir until smooth.
Pour flour mixture over ingredients in baking dish.
Bake 45 to 50 minutes or until golden brown.
Cool for 10 minutes before serving.
Mix drained vegetables, soup, chicken and 1 cup of chicken stock reserved from cooking chicken.
Pour mixture into deep dish pie crust.
Invert remaining pie crust over this and remove pie pan.
Place pie on cookie sheet and bake at 350\u00b0 for 25 minutes, or until golden brown.
Cut chicken into nice sized chunks and
nto chunks.
Sprinkle chicken with a bit of salt
Put 1 pie crust in oven and cook around 350\u00b0 to 375\u00b0. You will only want to soften top crust. Do not bake top crust. In bowl, mix chicken, soup and vegetables. Salt and pepper to taste. Pour into baked pie crust. Dot with butter. Cover and seal with other pie crust. Cut a few slits on top. Bake for 30 to 45 minutes, until good and brown. Serve with rice.
Boil chicken; debone and chop.
Saute onion in skillet, add soups, Veg-all and chicken.
Line 2 qt. casserole with one pie shell.
Add chicken mixture.
Top with other pie shell for crust. Prick for air vent on top.
Bake for 1 hour on 350\u00b0 until crust is brown.
Let cool before slicing into pie wedges for serving. Refrigerate.
Great Left overs.
Mix Veg-All, soup and chicken; pour into 1 pie crust.
Put other pie crust over mixture.
Crimp edges with fork; trim sides. DO NOT VENT.
Bake at 350\u00b0 for 40 to 45 minutes until brown.
Boil chicken breasts.
Save broth, adding 1 tablespoon margarine to broth.
Dice chicken into small pieces; put in pie shell.
Cut chicken into small pieces.
Mix broth and soup together and bring to a boil.
Put chicken in deep dish crust and pour liquid over top.
Make slashes in pie shell and put on top.
Bake at 400\u00b0 for 25 to 30 minutes or until brown and bubbly.
Mix the Veg-All, soup and chicken; place in pie crust in a 9 or 10-inch pie pan.
Place top crust on pie.
Bake at 350\u00b0 for 45 minutes or until brown.
Grease a deep-dish pie pan and place a pie shell in bottom. Dump in all ingredients and mix.
Use the other pie shell as the cover, pressing the edges closed and trimming the excess.
Cut slits in top and bake at 425\u00b0 for 45 minutes or until golden brown.
Serves 6 to 8.
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.
Boil chicken until done.
Cut chicken up into small pieces. Mix chicken soup, vegetables, parsley and poppy seed in baking dish. Place pie shell on top and bake at 400\u00b0 until pie shell is done.
Mix chicken and soup together in bowl.
Pour into pie shell. Cover with remaining pie shell as package directs, pricking to allow steam to escape.
Cook as directed on pie crust package.
Line a 9-inch pie pan with one pie crust.
Mix all other ingredients together in a large bowl.
Put into pie crust.
Cover all with other crust.
Make slits to ventilate the top crust. Bake at 350\u00b0 for 1 hour or 1 hour and 15 minutes.
Serve with green salad for a wonderful meal.
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.
Boil chicken in water, bouillon cubes, 1 stick butter, salt and pepper.
When chicken is ready, remove from broth.
Cut tortillas into long strips.
Add to broth.
Debone chicken and add to broth.
Lower heat and add 2 sticks of butter and half and half.
Cook until thickens.
Cover with pie crust and brown in oven.
Serve over rice.
Unfold 1 pie crust and place in bottom of a Pyrex pie dish. Mix all ingredients together.
Pour into pie crust.
Unfold second pie crust and place on top.
Crimp the edges together tightly. Bake 45 minutes in a preheated 350\u00b0 oven.