Boil 1 chicken (approximately 1 hour) until thoroughly
Pepper, but do not salt, chicken breasts.
Wrap slice of bacon around each.
Place a layer of dried beef in bottom of baking dish.
Place bacon wrapped breasts in dish.
Cover with mixture of chicken soup, sour cream and cream cheese.
Cover with foil. Place in 325\u00b0 oven for 2 hours.
When tender, remove foil and let brown slightly.
Serve on bed of rice.
Cut chicken into fryer pieces.
Whisk eggs together.
Roll chicken into egg mixture.
Then into flour.
Fry in hot oil, add salt,
pepper and garlic powder to your liking.
When browned, place in baking dish and pour the cream of chicken soup with milk added over the chicken.
Bake for 1 hour at 350.
Serve with mashed potatoes.
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
pray the bottom and sides of a casserole dish with cooking
For 1 can of condensed cream soup: In a
Pepper, but do not salt, chicken breasts.
Wrap 1/2 slice of bacon around each chicken breast which has been formed into a small ball.
Place each ball on dried beef in bottom of baking dish.
Cover with mixture of chicken soup, sour cream and cream cheese.
Cover lightly with foil.
Place in 275\u00b0 oven for 3 hours. Serve on bed of rice.
I double or triple this recipe and freeze in smaller baking dishes.
May be heated in microwave and served on short notice.
Cut up chicken into small chunks.
Put chicken in a skillet with 1/4 cup of water.
Cook chicken until done (approximately 10 minutes).
Chop up onion; add to chicken.
Cook for 5 more minutes.
Add cream of chicken soup and milk.
Simmer for 15 more minutes.
Place chicken breasts in a saucepan with
Simmer chicken in water for 20 minutes.
Cool, then slice each breast into 4 to 5 pieces.
Arrange raw broccoli in bottom of lightly greased 2-quart oblong pan.
Layer pieces of chicken on top of broccoli.
Mix soup and mayonnaise together (lemon juice optional).
Pour on top of chicken and broccoli.
Sprinkle Cheddar cheese on top.
(You can also mix 1 cup breadcrumbs and margarine together, then sprinkle on top of Cheddar cheese.)
Bake at 350\u00b0 for 35 minutes or until hot and bubbly.
Serves 4 to 6.
Spread the chicken cubes in bottom of a 2-quart flat casserole
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Place chicken breasts in baking dish.
Cover with one can of chicken soup and 2 cans of water.
Season with salt and pepper. Sprinkle paprika lightly over chicken.
Bake, covered, for 30 to 45 minutes at 375\u00b0.
Turn chicken and stir.
Bake other side for 30 to 45 minutes.
Serves 4.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Boil chicken until done.
Separate into small pieces.
Add chicken broth, butter, cream of chicken soup and seasoning salt. Let simmer for 30 minutes.
Serve over rice or egg noodles.
Combine the 2 cans of soup in a medium-size pot.
Add the can of evaporated milk, the butter, the package of chicken flavoring, the pepper and onion powder.
Stir with a spoon until well blended.
In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.
In saucepan, prepare 2 cups of instant long-grain white rice as directed.
When rice is fully cooked and still steaming stir in 1 can of cream of chicken soup and add salt and pepper to taste.