arge pan and brown the chicken in batches until it's
Cook rice mix.
Cook onion and celery in butter until tender.
Stir in soup, sour cream, and wine.
Stir in chicken and cooked rice.
Turn into casserole or baking dish.
Bake uncovered in 350 degree oven for 35-40 minutes.
Leftover idea ** Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.
Heat to a boil, stirring almost constantly.
When boiling, put on very low heat and cover for a few minutes.
Place in casserole; top with a can of French fried onions.
Bake at 375\u00b0 for 20 minutes.
Great for a quick, easy supper using leftover chicken or turkey.
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
Boil chicken (no salt).
Bone chicken.
Melt margarine and mix with stuffing.
Mix all ingredients and pour into casserole dish. Save a few stuffing crumbs and sprinkle them on top.
Bake at 350\u00b0 for 45 minutes.
Stew the frying chicken.
Combine meat from 1 medium chicken or 3 cups leftover chicken or turkey, the sour cream and soup. Place in greased casserole.
Top with stuffing mix into which you have tossed the melted margarine.
Bake, uncovered, at 350\u00b0 for 20 to 30 minutes.
Prepare Rice-A-Roni according to package directions, except using only 2 cups of water.
Cook just until water is absorbed. In a large mixing bowl, combine Rice-A-Roni, chicken (1 cup cooked, leftover chicken or turkey may be substituted), soup, cheese and broccoli.
Mix well.
Pour into a greased 2-quart casserole dish and bake, covered, for 30 minutes at 350\u00b0.
Remove cover and bake 15 to 20 minutes more.
This serves 4 generously and freezes well.
Boil chicken and remove bones.
Mix stuffing with melted butter or margarine.
Mix soups, broth and peas together.
Mix chicken, soups and milk.
Pour into a 13 x 9-inch pan. Mix stuffing with leftover chicken broth until thin enough to spread.
Spread evenly over the chicken mixture.
Bake at 350\u00b0 until bubbly on top and brown.
place all your chicken in a pot and
In
a greased
casserole
dish,
layer
chicken,
bread filling and gravy (small
amount of chopped onions if desired) until dish is full.
Top
with bread crumbs.
Bake in moderate oven at 350\u00b0 until top
is
brown.
Served
with
side dish of peas or salads this is a good, fast meal.
Cook peas, chopped onion and diced potato in just enough water to barely cover.
Add cream of chicken soup, poultry seasoning and parsley.
Stir until soup blends, then add chicken.
If too thick, add little water.
If you have leftover chicken gravy, it will add to the taste also.
Serve over rice or toast.
Boil noodles in leftover chicken broth.
When done, add chicken, Ro-Tel and soup.
Mix well.
Add cheese; simmer until melted.
ring to boil. Throw in leftover chicken (if chicken breast is uncooked, put
Cook packages of Lipton rice and sauce according to directions.
Mix in chicken and broccoli; pour in pan.
Cover with cheese; bake until cheese melts at 350\u00b0, about 15 to 20 minutes.
Mix together chicken and soup.
Boil noodles 1/2 done and add to mixture.
Mix in broccoli.
Top with Velveeta cheese and let melt while baking.
Bake at 375\u00b0 for approximately 30 minutes.
Combine chicken, vegetables and broth or wine in a medium saucepan over medium low heat. Stir all together and let simmer until heated through.
In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat to low and cook, stirring constantly, until thickened. Season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. Serve hot.
ough.
If using raw chicken breast, fry strips in oil
Melt butter in a skillet.
Add onion and mushrooms and cook until onions are tender.
Add gravy.
Add chicken and mix into the sauce.
Cover and cook until chicken is heated through.
Top with parsley.
In a large kettle, combine cabbage, peas, corn, carrots, celery, onion, parsley, chicken broth, chicken and enough water to almost cover them.
Bring to a boil and simmer until veggies are tender.
Add macaroni and cook until done.
Salt and pepper to taste.