arge pan and brown the chicken in batches until it's
een prepared, fry off your chicken breasts in a frying pan
ver medium low heat. Add chicken and cook until browned.
Cook and debone chicken. Mix together all ingredients and pour into greased casserole dish.
Bake at 350\u00b0 about 1 hour or until liquid is absorbed.
(This was called \"Delicious Chicken Casserole\" in the previous FBC cookbook.)
Blend together in a Baggy. Cover top of Chicken Casserole. Bake 45 minutes at 425\u00b0.
Soak chicken breasts with chopped onions and celery.
Cut into small pieces and mix all ingredients and place in pan.
Top with Pepperidge Farm dressing and butter.
Cover chicken casserole and bake at 350\u00b0 for 45 minutes and then uncover; brown until desired. Fabulous!!
Layer chicken and soups.
Mix 1 can milk or water with soup. Put oleo in and 1 1/4 cans of water.
Add to stuffing mix.
Mix and spoon on top of chicken casserole.
Bake at 350\u00b0 until done, about 40 minutes.
owl, dilute the cream of chicken soup with the remaining broth
Combine all ingredients.
Pour into a greased baking casserole dish.
Bake, covered, for 10 minutes at 350.
Remove cover and bake an additional 25-30 minutes, or until cheese melts but does not burn.
If you don't like your celery\"crunchy\" you'd want to brown it in some butter beforehand and then continue with recipe.
br>Set aside.
Brown chicken breasts in 3 teaspoons of
Remove chicken from bones, chop meat roughly.
stirring occasionally.
Add chicken broth, cream of chicken soup, salt, and
you work on the chicken, being sure to stir
Grease a casserole(or roasting pan).
Put
00\u00b0F. Grease a medium casserole. Heat the oil in a
Cook chicken and save broth for stuffing.
Debone chicken. Cook chopped onion and celery in butter until tender.
Mix 1/2 cup water with can chicken soup.
Add onion and celery to soup mixture and heat.
Mix stuffing according to recipe on package.
Spread chicken on bottom of casserole or pan.
Spread soup mixture over chicken.
Cover chicken and soup with prepared stuffing.
Bake about 1 hour at 325\u00b0.
ish over moderate heat. Add chicken; cook and stir for 2
Preheat oven to 375\u00b0.
Pour cream of chicken and cream of mushroom soup into a 3-quart casserole dish.
Stir in the chicken broth a little bit at a time until completely blended.
Add rice, onion powder and chicken; stir well.
Cover and cook for 45 minutes.
Sprinkle with cheese and cook 5 minutes more.
Combine butter and stuffing.
Line 2 quart casserole dish with half of it.
Sprinkle chicken over stuffing.
Combine sour cream, soup and broth.
Pour over chicken and top with remaining stuffing.
Bake at 350\u00b0F for 25-30 minutes.
Tip: I prefer broiled and diced chicken breast.
Freezing: Saute onion, celery, and poultry seasoning in butter.
Mix in the chicken and cream of mushroom soup.
Bag the mixture in a gallon bag.
Bag the cashews.
Bag the chow mein noodles.
Put all in a produce bag.
Preparation: Thaw.
Spray the bottom of a casserole pan with a non-stick spray.
Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
Top with chow mein noodles.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbly.