To make the soup on the stovetop, combine chicken, onions, celery, carrots,
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
Preheat oven to 375\u00b0F.
Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
Mix together chicken, soup, milk, and vegetables.
Pour chicken mixture into casserole.
Mash potatoes with butter and milk, salt and pepper to taste.
Spoon mashed potato topping onto pie, and gently smooth it over evenly.
Bake in a preheated oven for 45-60 minutes.
Place frozen chicken breasts in bottom of crock
Combine chicken soup, mushroom soup, chicken broth and diced chicken meat in large pot. Add next 3 ingredients; bring mixture to boil and stir in frozen noodles. Reduce heat to low and simmer for 45 minutes or until noodles are tender.
In large stock pot, combine chicken, salt & water. Bring to a
otato soup and cream of chicken soup in mixing bowl.
Add chicken broth
Stew chicken until tender; pick chicken off bone.
Mix chicken with broth from the stewing.
Add cream of chicken soup with skim milk, salt and pepper.
Bring to rapid boil.
Add dumplins: Bisquick drop biscuit recipe on side of Bisquick box.
Drop dumplins in boiling chicken mixture.
Boil until done.
he cream of mushroom soup, cream of chicken soup, and milk; set aside
Mix well the chicken, soup, stuffing mix, egg, onion, and
Remove skin from chicken.
Lightly sprinkle chicken on both sides with salt, pepper, paprika and garlic salt.
Brown in melted oleo.
Add cream of chicken soup, water (blended together) and 1 teaspoon parsley flakes.
Also add a dash more of garlic salt. Cook covered until chicken is tender.
The soup makes a delicious gravy of its own and this is very good served with herbed rice. This can be prepared the night before and cooked, then heated slowly when ready to serve.
Great for working women.
ater to a boil. Cook chicken breasts in boiling water until
- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
Cook chicken breasts; cut meat from bones in chunks.
Reserve broth.
Mix cream of chicken soup with enough broth to make creamy; add the chicken chunks and a few good dashes of parsley flakes.
Cook the noodles in the remaining chicken broth plus water until done.
Mix noodles with the chicken soup sauce.
Add salt to taste.
Bake for 30 minutes at 300\u00b0.
Cook chicken and debone.
Layer chicken on bottom of a greased casserole dish.
Combine cream of celery soup and cream of chicken soup; spread over chicken.
Combine the stuffing, egg, chicken broth, onion, margarine, salt and pepper; spread over the top of chicken.
Bake at 350\u00b0 for 30 to 40 minutes.
Debone chicken; cut into bite-size pieces.
Mix with soups and broth.
Add stuffing and butter; mix well.
Bake in 10 x 13-inch pan 30 minutes at 350\u00b0.
Reduce baking time for moister chicken.
Stew chicken; pull apart and lay chicken in casserole dish. Pour cream of chicken soup over chicken.
Pour peas and carrots over top of chicken (do not drain vegetables).
Mix the Bisquick, milk and margarine (butter); mix well.
Pour over chicken mixture. Bake at 350\u00b0 for 30 to 45 minutes, or until golden brown.
Boil chicken in water until done; cut chicken into bite size pieces.
Place in the bottom of a 9 x 13-inch baking dish.
Mix broth that you cooked the chicken in and chicken soup together. Heat until smooth.
Pour broth mixture over chicken.
Cut margarine into flour; add milk.
Pour flour mixture over chicken. Bake at 400\u00b0 for 30 minutes or until brown.
Melt margarine in pan you will use for baking chicken.
Dip chicken in melted margarine so both sides are buttered.
Lay aside. Add rice to margarine in pan.
Combine 2 soups and water; add to rice mixture.
Salt and pepper (sparingly) chicken and arrange on top of rice mixture.
Bake at 275\u00b0 for 3 hours or 425\u00b0 for 1 hour.