mix the cream of mushroom soup with 1 1/4 cups
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
Stew chicken until tender; pick chicken off bone.
Mix chicken with broth from the stewing.
Add cream of chicken soup with skim milk, salt and pepper.
Bring to rapid boil.
Add dumplins: Bisquick drop biscuit recipe on side of Bisquick box.
Drop dumplins in boiling chicken mixture.
Boil until done.
Place frozen chicken breasts in bottom of crock
Preheat oven to 375\u00b0F.
Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
Mix together chicken, soup, milk, and vegetables.
Pour chicken mixture into casserole.
Mash potatoes with butter and milk, salt and pepper to taste.
Spoon mashed potato topping onto pie, and gently smooth it over evenly.
Bake in a preheated oven for 45-60 minutes.
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
large pot boil the chicken with bay leaves, salt and
Boil chicken and dry onion soup mix together until chicken is tender.
Remove chicken from broth.
Reserve 1 cup of broth and mix with 2 cans of cream of chicken soup.
Remove skin and bone from chicken.
Chop the chicken coarsely.
Mix chicken, sage, black pepper, Veg-All and chicken soup mix.
Pour into a 9 x 13-inch casserole dish.
Remove skin from chicken.
Lightly sprinkle chicken on both sides with salt, pepper, paprika and garlic salt.
Brown in melted oleo.
Add cream of chicken soup, water (blended together) and 1 teaspoon parsley flakes.
Also add a dash more of garlic salt. Cook covered until chicken is tender.
The soup makes a delicious gravy of its own and this is very good served with herbed rice. This can be prepared the night before and cooked, then heated slowly when ready to serve.
Great for working women.
In large stock pot, combine chicken, salt & water. Bring to a
Cook chicken breasts; cut meat from bones in chunks.
Reserve broth.
Mix cream of chicken soup with enough broth to make creamy; add the chicken chunks and a few good dashes of parsley flakes.
Cook the noodles in the remaining chicken broth plus water until done.
Mix noodles with the chicken soup sauce.
Add salt to taste.
Bake for 30 minutes at 300\u00b0.
nough to cover the 4 chicken breasts with a couple of
Mix well the chicken, soup, stuffing mix, egg, onion, and
Combine first six ingredients in large pot.
Cook until chicken falls off the bone.
Remove chicken from liquid; allow to cool. Remove the meat from the bone and put back into soup mixture.
Add cream of chicken soup and cornstarch, mixed with a little water to thicken.
Add green beans, corn and potatoes to chicken mixture. Serve hot with French bread.
For the chicken stock:
In a large
Remove chicken from pot; save broth.
Put chicken to side to cool.
When cool, pull from bone and cut in pieces.
While chicken is cooling, cut your tortillas into bite size.
Put cream of chicken soup in chicken broth, along with bouillon cubes.
Add cut up tortillas and cook until done.
It takes about 45 minutes for the dumplings to get done.
Add your cut up chicken and stir.
If it gets too thick, you may add 1 cup of milk to thin it out.
Cook chicken.
Remove from broth and reserve.
Remove chicken from bone, cut into small pieces.
In 9 x 13 pan, combine chicken soup, chicken pieces, broth, salt and pepper.
Mix well.
Place in preheated 400\u00b0 oven.
Bake until mixture begins to bubble.
Remove from oven, place biscuits on top of mixture.
Return to oven baking until golden brown.
Boil chicken until done.
Let cool and debone.
Reserve 2 cups broth from boiled chicken.
Mix mushroom soup and chicken soup with broth.
In casserole dish, place 1 pie crust, then deboned chicken, can Veg-All, then mixture of soups and broth.
Top with other pie crust.
Add a little butter on top of pie crust.
Cook until crust gets done.
Remove any excess fat from chicken quarters. Cover chicken with water and boil approximately 20-30 minutes or until done. (Do not over cook or meat will become stringy.) Remove chicken from pot and cool; remove skin and debone; set aside. Add cream of chicken soup to chicken broth and stir.