Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
Place potatoes and carrots in a small saucepan. Cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside. In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add the bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve over biscuits. Yield: 2 servings.
Blend in milk until soupy. Cook until warm. Serve over biscuits. Can add vegetables, if you desire.
Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling.
Prepare biscuits.
Pour chicken mixture over biscuits.
Saute onions in margarine until limp but not brown.
Add tuna, green beans and mushroom soup.
Stir until well blended and simmer for a few minutes.
If too thick, add a little milk or water. Bake biscuits according to printed directions.
Serve creamed tuna over biscuits.
Toast may also be used instead of biscuits.
This makes a good evening meal as it is light.
Flour the chicken pieces and place them in
In saucepan melt margarine.
Stir in flour until smooth.
Add broth and cook until thickened like gravy.
Stir in about 1 cup cooked chicken pieces and continue heating.
Serve over biscuits. (This is a good way to use leftover chicken or turkey \"scraps.\")
Cut chicken into bite size pieces.
Add soups.
Heat in a slow cooker for 4 to 6 hours.
Melt bouillon in water for rice.
Cook rice.
Serve chicken over rice.
ender.
Chicken -- Now, I cook my chicken ahead or
Instructions for cornbread: Preheat oven to 425F and grease an 8\" square pan.
Mix cornmeal ingredients together until smooth.
Turn into prepared pan.
Bake 20 to 25 minutes, or until done.
For the chicken, melt butter in saucepan; combine with flour, nutmeg, salt & pepper.
Stir in broth; add milk & cook until thick.
Add chicken.
Serve over squares of corn bread.
Boil chicken 20 to 30 minutes; drain.
Prepare soup with milk; add chicken.
Prepare pastry shells according to directions. Spoon creamed chicken over pastry shells.
Brown onion in skillet sprayed with nonstick cooking spray. Add soup and simmer 2 to 3 minutes.
Add chicken, peas and seasoning.
Simmer 1 to 2 minutes.
Toast English muffins.
For each serving, place muffin half on plate and place one slice of cheese on top of muffin.
Spoon hot creamed chicken over top of cheese.
Two fat grams per serving; 179 calories per serving.
br>Combine cooked onion, soup, chicken, milk, pimiento, and mayo in
nd biscuits.
Spoon mixture into prepared dish and bake for 15
TE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
heet. Bake at 425\u00b0F for 10-12 minutes or until
For easy mixing, divide recipe.
Melt 1 1/2 cups margarine. Add 1 cup flour.
Cook 3 minutes.
Stir in 1 quart chicken broth and 1 1/2 quarts milk.
Cook and stir until thickened.
Add salt and pepper to taste.
Continue with next batch of cream sauce. When finished, pour all into electric roaster and add chicken. Heat.
Serve over biscuits, potatoes or waffles.
Serves 85.
ntil tender.
Combine onion, chicken, soup, sour cream, milk, and
n a small nonstick skillet over medium-high heat until melted
You will also need 1 (9
x 13-inch) cake pan.
Preheat oven to 375\u00b0.
Heat drained Veg-All, cream of chicken soup, water and chicken in pieces off of bones in a saucepan.
Add salt and pepper to taste.
Bake biscuits as directed, but not too brown.
Pour chicken over biscuits and put in oven for 15 minutes.
This recipe will serve 6 people.