arge pan and brown the chicken in batches until it's
Dutch oven, cook the chicken, carrots and onions over
o taste if desired & simmer for 35-45 minutes approx' or
ver medium low heat. Add chicken and cook until browned.
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
Combine all ingredients; mix well.
Put into greased 3-quart casserole.
Top with 2 cups crushed corn flakes, tossed with 2 tablespoons melted margarine.
Bake at 375\u00b0 for 45 minutes.
Serves 12.
Turkey may be substituted for chicken.
educe the heat and simmer for 15 minutes. Drain and set
Butter 2 slices of bread and cube.
Set aside.
Place remaining bread in bottom of casserole dish.
Mix bread cubes with onion, celery, green pepper, salt, pepper, mayonnaise and chicken. Pour over bread slices in dish.
Mix eggs, milk and soup together, then pour over chicken mixture.
Chill about 1 hour. Sprinkle with cheese over soup mixture.
Bake 1 hour in 325\u00b0 oven. Leftover turkey can be substituted for chicken.
Boil chicken and shred. In 9 x 13 cake pan or casserole dish, layer the following: chicken, cheese, cream of chicken soup and diced
tomatoes (drained). Make Stove Top according to directions and put as top layer. Bake at 350\u00b0 for 25 minutes. Great served over white rice.
Combine soup and mayonnaise, cheese and milk in a saucepan. Heat on low heat until cheese melts, then add chicken and vegetables.
Heat through.
Put all ingredients into a large casserole dish and top with stuffing.
Bake at 350\u00b0 for 20 to 25 minutes.
Place chicken breasts in a 2-quart casserole.
Mix all other ingredients and pour over chicken.
Cover and bake at 350\u00b0 for 2 hours.
Pork chops may be substituted for chicken.
Place chicken pieces on bottom of 9 x 12-inch oblong glass baking dish. Cover chicken with Swiss cheese slices. Sprinkle cubes of Stove Top stuffing (with seasoning packet) over top of cheese. Drizzle margarine over stuffing. Pour the broth over all. Cover dish with foil and bake at 250\u00b0 for 2 hours.
Take chicken off the bone. Mix in bowl the chicken and both soups.
Fix stuffing as on package.
Then put a layer of stuffing and a layer of meat into a casserole dish.
Repeat until all mixtures are used.
Bake at 350\u00b0 for 30 to 35 minutes.
Grease bottom of 9 x 2 x 13-inch pan.
Spread diced chicken on bottom.
Spread Stove Top evenly over chicken, then cheese and then pour mixture of soup and milk over stuffing and cheese. Bake, uncovered, for 30 minutes at 350\u00b0.
Let cool for 10 minutes. Serve.
Make your favorite dressing, using canned broth to moisten (leave very moist).
Put dressing in baking dish.
Place boned chicken breast on top of dressing.
Pour soup over chicken and dressing and bake until golden brown.
This dish may be enlarged for groups.
You may substitute turkey for chicken.
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!!
Boil cut chicken and debone.
Cut up (reserve broth).
Melt butter.
Add soup, sour cream, broth, carrot and dry stuffing. Mix well.
Pour in 13 x 9-inch baking dish.
Bake at 375\u00b0 for 30 minutes.
Serve.
Cook chicken; salt to taste.
Let cool.
Skin and bone it and cut it into chunks.
Make stuffing as directed on package.
Spread half of stuffing over bottom of dish.
Cover with cubed chicken and mushrooms. Pour soup, diluted with milk, over top.
Add rest of stuffing mix. Bake for 30 to 40 minutes at 350\u00b0.
Cook chicken, take off bone and dice.
Mix soup, sour cream and diced chicken.
Follow directions on Stove Top stuffing.
Spread over chicken dish and bake at 350\u00b0 for 45 minutes.