arge pan and brown the chicken in batches until it's
Mix ingredients together and spread in a 9 x 13-inch casserole dish that has been sprayed with Pam.
Crumble 1 pack of Ritz crackers; place on top of meat mixture and put butter pats on top of crackers.
Cook at 350\u00b0 for approximately 20 minutes.
Quick and good.
Wipe chicken breasts with paper towels.
Sprinkle each half with a portion of the salt, pepper and Accent.
Place the pancake mix in a paper sack, then coat each piece of chicken with mix by shaking up and down vigorously.
Heat the oil in a suitable skillet; brown each piece of chicken on both sides.
Cook the rice according to directions.
Stir the soup and half and half cream into the cooked rice.
Put soup and rice mixture into a buttered casserole, then put chicken on top.
Bake at 350\u00b0 for 35 minutes. Serves 6.
Boil chicken until done.
Then cut up into small pieces. Place half of the chicken in the bottom of casserole dish.
Then pour cream of mushroom soup over chicken.
Then
place remaining chicken in dish and cover with cream of chicken soup.
Crush Ritz crackers and sprinkle on top and drizzle with butter.
Put layer of chicken in casserole dish.
Then add cream of celery soup (undiluted) and cream of chicken soup.
Melt oleo. Add stock and stuffing mix.
Place on top of casserole and bake for 30 minutes at 350\u00b0.
Mix all ingredients together, except butter and dressing, and pour into greased casserole dish.
Mix butter and dressing. Sprinkle on top.
Bake 45 minutes at 350\u00b0.
Preheat the oven to 400f (200c/gas mark 6).
Heat the oil in a frying pan, add the onion, leeks, carrots and celery and fry for 3 minutes, stirring occasionally. Transfer to an ovenproof dish.
Brown the chicken portions in the frying pan and add to the casserole with the vegetables.
Make up the gravy by pouring 570ml boiling water onto the 3 OXO chicken bouillon cubes, stir well.
Stir into chicken vegetables, cover and bake in the preheated oven for 35 minutes or until the chicken is cooked through.
Wipe the chicken breasts with paper towels.
Sprinkle each half with salt, pepper and Accent.
Place pancake mix in paper sack, then coat each piece of chicken by shaking in sack.
Heat the oil in skillet and brown chicken.
Cook the rice according to directions on package.
Stir the soup and half and half into the cooked rice.
Put the soup and rice mixture in a buttered casserole, then put chicken pieces on top.
Bake in a 350\u00b0 oven for 35 minutes.
Serve piping hot.
Serves 6.
Cook and chop chicken and place in a 2-quart casserole dish. Mix soup and milk.
Pour over chicken.
Mix stuffing as per package directions.
Spoon over chicken and soup.
Bake at 375\u00b0 for 30 minutes.
Makes 6 servings.
Cover the rice with the water.
Sprinkle soup mix over.
Lay pieces of chicken on top.
Cover chicken with the soup mixture. Cover and bake at 350\u00b0 for 1 hour.
Quick and good.
In a large bowl, combine diced chicken, celery, onion, nuts, rice, chicken soup, salt, pepper and lemon juice.
Mix mayonnaise with water and add to chicken mixture.
Gently stir in eggs.
Turn mixture in a greased casserole and top with potato chips.
Bake at 450\u00b0 for 15 minutes.
In a large bowl combine chicken, celery, onion, nuts, pasta, lemon juice, salt and pepper.
Mix mayonnaise with water and soup; add to the mixture and gently stir in hard cooked eggs.
Turn mixture into greased 9 X 13 pan or casserole dish.
Top with potato chips.
Bake at 450\u00b0 for 15 minutes or until bubbly.
Note: If you wish this can be made earlier and refrigerated.
When doing so add 10-15 minutes to baking time.
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.
Break up chicken and line bottom of dish.
Pour cream of chicken soup over chicken.
Sprinkle stuffing over top as desired. Bake at 375\u00b0 for 15 to 20 minutes.
Drain and dice chicken, reserving the broth.
Combine the chicken, broth, soup, celery, onion, pecans, salt, pepper, lemon juice, mayonnaise and eggs.
Spoon into 1-quart casserole dish. Sprinkle with potato chips. Bake at 450\u00b0 for 15 minutes or until lightly brown.
Serves 6 to 8.
Saute onion and celery in butter.
Mix chicken, celery, onion, nuts, rice, chicken soup, salt, pepper and lemon juice.
Mix mayonnaise with water and add to chicken mixture.
Gently stir in eggs.
Turn into a greased 9-inch square pan.
Top with potato chips.
Bake at 450\u00b0 for 15 minutes or until bubbly.
Mix stuffing according to directions.
Cook green beans (canned green beans can also be used).
Layer a 9 x 13-inch pan with 1 package stuffing, then chicken and green beans.
Place second package of stuffing on top.
Mix soup and milk and pour over casserole.
Bake at 375\u00b0 for 45 minutes.
Good with leftover turkey also.
Boil chicken, debone and cut in small pieces.
In bowl mix chicken, soup and sour cream with spoon.
Pour into casserole dish.
Bake at 350\u00b0 for 30 to 35 minutes.
Remove and add crushed crackers on top.
Bake 15 more minutes.
Saute onions and bell pepper in oleo. Add soups and rice. Place in deep casserole dish with chicken on top. Bake 2 1/2 hours at 275\u00b0. Turn chicken once so it will brown on both sides.
Mix all ingredients together.
Pour into buttered casserole dish.
Top with grated cheese, crushed potato chips or crushed Ritz crackers.