In a large Dutch oven or stockpot, saute onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
In a small bowl, stir together milk and flour until smooth.
Slowly add to pot and simmer 5 more minutes.
ff the stovetop.
Dump chicken broth into pan.
Drain
Fill Large soup pot (with tight-fitting lid)
In large saucepan, bring water to a boil over high heat.
Add chicken, return to a boil, lower heat.
Cover chicken and simmer for 30 minutes or until it is fork tender.
Remove chicken and defat the stock.
Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
Drop by teaspoonfuls into the boiling broth.
Let boil 15 minutes without stirring to thicken.
Do Not Stir.
pray.
In saucepan, add chicken, soup, water, taco seasoning, and black
Place chicken breast, peppercorns and onion and
Cook 3 chicken breasts in 1 to 2 quarts boiling water for 30 minutes.
In a 9 x 12-inch baking dish, pat cut up chicken, mixed vegetables, cream of chicken soup and 1 cup chicken broth from cooked chicken.
Fix pie crust and add to top.
Make a cheese sauce by whisking together 1 cup Pet milk and 1 cup chicken broth and 2 tablespoons flour.
Cook over medium heat until thickened.
Add 3 slices fat-free cheese (stir in on direction when melting fat-free cheese).
In a 9 x 13-inch baking dish, put small amount of sauce.
Layer 1/2 tortillas, 1/2 chicken, onion and chilies.
Top with 1/2 remaining sauce. Repeat.
Top with Velveeta cheese.
Bake at 350\u00b0 for 30 minutes.
Put chicken soup and onion in a pan; add 2 cans of water. Bring to a boil and cook until onions are done.
Then add 2 cups Minute rice.
Turn stove off and let set until rice is done. Serve.
Cut up chicken, skin and remove excess fat.
Cook, covered, in water
Combine first six ingredients in a slow cooker.
Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
Remove 1 cup of mixture and mash potatoes; return to cooker.
Add Half and Half, cheese, and chives; mix well.
Heat thoroughly.
To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
In a large deep saucepan heat the broth to a boil.
Lower the heat to low and slowly add the egg white to the broth while stirring.
Add the Splenda, spinach and green onion and immediately remove from the heat and stir lightly.
Cover pan and allow it to stand for 2-3 minutes.
Serve.
dd in cream of celery, chicken broth, milk (and garlic powder
Cook turkey meat and chopped onions (don't brown).
Drain any grease.
Add mushroom soup, chicken noodle soup, milk and uncooked rice.
Put in a buttered casserole dish.
The last 1/2 hour, top with fat-free grated cheese.
Bake 1 1/2 hours in 350\u00b0 oven.
In large dutch oven, cook bow-tie pasta according to package directions.
Drain and return to dutch oven.
Gently stir in soups, broth and chicken.
Cook over low heat until hot.
Preheat oven to 350\u00b0.
In medium mixing bowl, combine Veg*All, chicken, soup and thyme.
Pour vegetable mixture into greased 2 quart casserole.
In small bowl, combine the biscuit mix and milk with a fork.
Drop a tablespoon at a time over vegetable mixture. Bake uncovered for 30 to 35 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before serving.
In a medium frying pan, saute chicken breast in olive oil until fully cooked and lightly browned.
Meanwhile, in a medium bowl, mix together cheese, mayonnaise and cream of chicken soup.
In a medium casserole dish, layer first the broccoli florets, then the cooked chicken, then give the mixture a good squeeze of lemon juice for flavor.
Continue layering with the cheese sauce mixture and top with chopped almonds and parsley flakes until fully covered.
Bake casserole at 350 degrees for 45 minutes.
Enjoy!
Combine chicken, soup, sour cream, diced onion and poultry seasoning in a baking dish. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350\u00b0F oven 15-20 minutes until heated through.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
eanwhile, using a second large soup pan, heat olive oil and