Wash wings in saltwater. Season to taste. Cook until done. Remove wings from broth. Add rice and cream of chicken soup. When rice is fluffy, remove from oven. Add turkey wings. Serve with green vegetables. You can also use oxtails instead of turkey wings.
n margarine. Strain out pepper and onion; set aside. Measure out
Heat one large chopped onion with frozen broccoli and oleo until onion is tender and broccoli is thawed (you can put in 1/2 cup of celery with onion, if desired).
Add milk, Cheez Whiz and cream of chicken soup.
Bring to a boil.
Measure 1 cup of regular rice, before it is cooked, and cook as directed.
Mix cooked rice and broccoli mixture together.
Put in a casserole pan and bake at 375\u00b0 until bubbly hot.
Mix together rice and cream of chicken soup.
Spread on bottom of casserole dish.
Lay pieces of chicken on top.
Sprinkle with onion soup mix.
Cover tightly with foil and bake in preheated 325\u00b0 oven for 1 1/2 hours.
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.
Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.
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.
Boil chicken breasts and cube.
Mix together sour cream and cream of chicken soup or mushroom soup.
Divide Ritz cracker crumbs in half.
Melt butter or margarine and pour in 9-inch square pan. Pour half of crumbs in pan.
Add chicken, sour cream and soup and then rest of cracker crumbs and butter.
Bake at 350\u00b0 for 20 minutes, uncovered.
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.
an of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered
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.
Combine first 8 ingredients; cook until tender.
Drain broth; set aside.
Discard vegetables; debone chicken; set aside.
Use 1 1/2 cups of broth; bring to boil.
Add 1 cup uncooked rice; cook until tender.
Combine chicken, rice and cream of chicken soup in casserole dish.
Bake at 350\u00b0 for no longer than 10 minutes.
Cut up chicken into strips, chop onion and place in a 9 inch by 11 inch pan.
Pour water over, cover with foil and bake at 400\u00b0 for 30 minutes. Remove from oven add butter rice and cream of chicken soup, bake an additional 30 minutes.
Cool for a few minutes before serving.
Chop up your head of cauliflower in medium chunks. In
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.
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.
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 a saucepan with
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.
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.