Slowly add in the chicken broth, mushrooms (if using) and
Oven@ 350.
Cook chicken and cut into bite sized pieces.
Place into a casserole dish.
Prepare Stove Top according to directions.
Heat both cans of soup with the milk in a saucepan until hot.
Pour over chicken.
Spoon stuffing over top of chicken and soup.
Bake for 30-45 minutes or until bubbly.
Cut onion and celery.
Put in pot with chicken.
Cover with water.
Cook until tender.
Debone chicken.
Cook rice according to directions.
Put rice in 13 x 9 pan, then add chicken.
Add can of mushrooms.
Mix can of mushroom soup with 1/2 can of chicken broth.
Pour over mushrooms.
Do the same with chicken and celery soup.
Put onion and celery that was cooked with chicken on top of soups.
Mix Stove Top dressing with chicken stock and put on top of other layers.
Cook at 375\u00b0 until bubbly and brown.
Brown chicken pieces; put in casserole dish.
Mix cream of chicken soup and sherry or water.
Pour over chicken.
Bake in a 350\u00b0 oven for 20 minutes.
Make Stove Top as directed on box. Pour over chicken; bake 10 minutes longer.
Prepare Stove Top with 1 cup Water.
In small mixing bowl mix soup and sour cream.
Place chicken breast on bottom of 9X13 baking pan.
Pour Soup Mix over top.
Spoon Stuffing on top.
Bake covered for 30 minutes.
Uncover bake an additional 5 to 10 minutes.
Break chicken into pieces.
Place in casserole.
Cover with sour cream-soup mixture and celery.
Prepare Stove Top stuffing (as directed on package); place on top.
Bake at 350\u00b0 for 1 hour.
Mix Stove Top chicken flavor according to directions, set aside.
Mix rice, soup, chestnuts, onion, chicken and seasoning in medium size bowl.
Spray 13 x 9-inch pan with Pam.
Pour mixture into pan.
Top with drained green beans and prepared chicken flavor.
Bake at 350\u00b0 for 30 minutes.
Prepare Stove Top according to package directions.
Place uncooked breasts in 9 x 13-inch pan.
Pour soups over chicken; top with stuffing.
Cover pan with foil.
Bake at 400\u00b0 for 1 hour. This is an easy recipe for those busy days.
side to cool.
Prepare Stove Top stuffing per directions.
Preheat
Place flavor packet of Stove Top and butter in bowl.
Add hot water to partially melt margarine.
Add stuffing crumbs, stir gently to mix.
Combine soup and milk in 2-quart casserole dish. Stir in chicken, vegetables and thyme.
Spoon stuffing over top. Bake at 350\u00b0 for 45 minutes.
Serves 4.
Combine Stove Top seasoning packet, both soups, salt, pepper and melted oleo.
Stir in chicken.
Then add Stove Top bread crumbs; stir until well mixed, adding enough chicken broth to moisten Stove Top.
You want the mixture a little thin because it will dry out some as it bakes.
Pour into a casserole dish; bake at 375\u00b0 for 45 minutes.
Mix Stove Top and margarine (melted) together and put 1/2 in bottom of a dish.
Mix chopped chicken, sour cream and chicken soup (undiluted) together.
Put on top of Stove Top mix, then put on remaining Stove Top mix.
Bake 15 minutes at 325\u00b0.
Cook chicken and cut up. Mix together Stove Top mix and oleo. Spread 1/2 of this mixture on bottom of 9 x 13 pan. Top with 1/2 of the chicken pieces. Mix sour cream and soup and spread evenly over chicken. Top with remaining chicken pieces, then the remaining Stove Top mix. Add 2/3 cup chicken broth for moistness. Bake at 375\u00b0 for 35 to 40 minutes.
Bring 2 cups of water and margarine to a boil. Add Stove Top stuffing and stir until moistened. Let stand for 5 minutes. Bring soup and soup can of water to a boil. Place chicken breasts into a 12 x 8 baking dish and pour soup over chicken. Top with Stove Top stuffing and bake at 375\u00b0 for 35 minutes or until chicken is cooked through.
Preheat oven to 375\u00b0.
Cook chicken and set aside to cool. Prepare Stove Top dressing as package says.
Mix soup and milk together and set aside.
Cut chicken in cubes.
Put in casserole dish.
Pour soup mixture on top of chicken.
Spoon Stove Top dressing on top of casserole.
Mix into casserole some.
Bake in oven 30 to 45 minutes or until bubbly.
In large saucepan, simmer soup, water and milk until blended. Add onion, parsley and Mrs. Dash.
Then add peas; set aside.
Put bite-size chicken pieces in shallow rectangular baking dish.
Pour soup mixture over chicken.
Sprinkle top with 1 box of stuffing bread crumbs.
Sprinkle top of bread crumbs with 1/2 package of Stove Top seasoning mix.
Bake at 375\u00b0 for 20 minutes or until crumbs are brown.
Remove from oven and stir stuffing mixture into chicken and soup.
Serve hot.
Layer bottom of 9 x 13-inch glass baking dish with chicken breasts.
Place Swiss cheese slices over the chicken.
Combine the soup and wine and pour over the cheese.
Cover the top with crushed Stove Top dressing.
Drizzle the melted oleo over the top. Bake 45 minutes at 375\u00b0.
Prepare Stove Top stuffing for 8 servings and place in bottom of 9 x 13-inch pan.
Combine cubed chicken, soup and milk and pour over the stuffing.
Bake 45 minutes to 1 hour at 350\u00b0.
Serves 6 to 8 people.
Boil and clean chicken off bones and skin.
Then mix in soup and sour cream.
Season to taste.
Put in an 8 x 8-inch casserole dish.
Prepare Stove Top as directed and spread on top of chicken mixture.
Bake until heated through, about 20 minutes.
Put chicken breast on bottom of dish.
Place cheese on top of chicken; pour cream of chicken soup, then sprinkle a layer of Stove Top stuffing.
Then pour melted butter over stuffing.
Bake at 350\u00b0 for 45 to 55 minutes.