Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces.
Mix together Veg-All and 3 cans of soup in large bowl.
Spread this mixture on top of chicken.
In the same bowl, mix melted butter, milk and flour and pour this over soup.
Bake at 350\u00b0 for approximately 30 to 40 minutes until crust is brown.
Preheat oven to 350 degrees.
Mix together Veg-All, Soup and Chicken in large bowl. Season with salt and pepper.
Spoon into frozen pie crust and top with second pie crust.
Bake at 350 for 35 minutes or until top crust is brown. All ingredients are already cooked.
Saute hamburg and onion until brown. Add tomato soup, Veg-All, salt and pepper.
Heat thoroughly. Serve over toast, mashed potatoes or rice.
Quick and easy.
Adjust amounts according to family size.
Pour about half the juice off the Veg-all.
Mix together soup, Veg-all, and chicken.
Put mixture into the pie crust.
Use second pie shell for top crust.
Cook at 375\u00b0F for 30-35 minutes, until crust is golden brown.
Place chicken and Veg-All in casserole. Mix broth and soup together.
Pour on top of chicken and Veg-All.
Slice butter on top of this.
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.
Place one pie crust into a greased casserole.
Mix Veg-All, soup and chicken.
Pour into crust.
Place other crust on top of the Veg-All mixture.
Seal with a fork.
Bake at 375\u00b0 until crusts are golden brown.
Melt margarine in 9 x 13 x 2 inch baking dish.
Spread chicken over margarine.
Sprinkle Veg-All over chicken.
Mix broth with soup and pour over Veg-All.
Mix milk with Bisquick and pour over all ingredients.
Bake at 350\u00b0 for 1 hour.
Mix beef and bouillon cubes together; brown in soup pan with onions.
Add stewed tomatoes and Veg-All.
Fill up Veg-All can with water and add.
Add sugar, salt and orzo.
Bring to a boil and simmer for 1/2 hour.
Press ground chuck into 9 x 12-inch pan; salt and pepper. Spread onions over meat, then Veg-All, salt and pepper.
Spread soup over Veg-All, then add Tater Tots.
Bake at 350\u00b0 for 45 minutes.
During baking time you will have to pour off excess liquid.
Add grated cheese, if desired, about last 10 minutes of cooking time.
Serve with salad and garlic bread.
Layer in
13 1/2 x 9-inch pan chicken and Veg-All.
Mix together soup,
broth and butter on stove and bring to a boil. Pour over Veg-All; cover with pie crusts.
Drain the Veg-All, then mix chicken, Veg-All and soup.
Pour into a 9 x 13-inch pan.
Cut the Velveeta into 1 inch squares. Scatter over the other ingredients.
Crush the Ritz crackers. Spread on top of the other ingredients.
Place in 350\u00b0 oven for 30 minutes.
Mix both soups, chunk chicken and Veg-All together.
Pour in casserole dish.
Mix Bisquick, milk and butter.
Pour over chicken mixture and bake 1 hour at 375\u00b0.
Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces.
Mix together Veg-All and 3 cans of soup in large bowl.
Spread this mixture on top of chicken.
In the same bowl, mix melted butter, milk and flour and pour this over soup.
Bake at 350\u00b0 for approximately 30 to 40 minutes until crust is brown.
Boil chicken until done.
While chicken is boiling, mix Veg-All, cream of chicken soup and cheese.
When chicken gets done, let cool, then tear apart and add to vegetables.
Mix together; cover with cheese.
Bake at 350\u00b0 for about 20 minutes. Serve with rolls.
Drain
Veg-All\tand
mix
with\tsoup and chicken.
Pour mixture
into 1 of the crusts, cover mixture with second crust and bake at 350\u00b0 for 1 hour.
(If mixture seems dry, add a bit of broth.)
Boil fryer.
Let cool and take meat off of bones.
Put chicken in bottom of casserole dish.
Drain Veg-All and spread vegetables on top of chicken.
Mix soup and broth together and pour over vegetables.
Mix well Bisquick, buttermilk and butter.
Pour on top of casserole to form a crust.
Bake at 350\u00b0 for 30 to 40 minutes.
Turn on broil to brown top.
Mix together:
chicken, soup, Veg-All, salt and pepper.
Pour into one pie shell.
Top with the other pie shell, pinching sides to seal.
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, cool and remove desired meat.
In 9 x 11-inch casserole dish, combine chicken (cooked), rice, soup and drained Veg-All.
Smooth mixture and unroll crescent rolls on top.
Bake according to directions of crescent roll can.