arge pan and brown the chicken in batches until it's
ones and skin.
Cut chicken into desired size pieces.
In 2-quart casserole, heat milk and cheese until milk is hot. Add remaining ingredients.
Top with saltine cracker crumbs.
Bake 20 minutes, covered.
Uncover for 10 minutes.
ver medium low heat. Add chicken and cook until browned.
een prepared, fry off your chicken breasts in a frying pan
Cook and debone chicken. Mix together all ingredients and pour into greased casserole dish.
Bake at 350\u00b0 about 1 hour or until liquid is absorbed.
(This was called \"Delicious Chicken Casserole\" in the previous FBC cookbook.)
Blend together in a Baggy. Cover top of Chicken Casserole. Bake 45 minutes at 425\u00b0.
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!!
Layer chicken and soups.
Mix 1 can milk or water with soup. Put oleo in and 1 1/4 cans of water.
Add to stuffing mix.
Mix and spoon on top of chicken casserole.
Bake at 350\u00b0 until done, about 40 minutes.
Place broccoli and soups in a buttered 1 1/2 quart casserole dish; mix well.
Toss stuffing with butter in a mixing bowl; add to casserole dish.
Stir gently to mix.
Bake at 350 degrees for 40 to 45 minutes.
Remove chicken from bones, chop meat roughly.
stirring occasionally.
Add chicken broth, cream of chicken soup, salt, and
casserole dish with veggie spray and set aside.
Place chicken
00\u00b0F. Grease a medium casserole. Heat the oil in a
owl, dilute the cream of chicken soup with the remaining broth
Preheat oven to 350\u00b0.
Place chicken breasts into casserole dish.
In mixing bowl mix soups and rice.
Pour mixture over chicken.
Cook covered for 1 hour.
Cook and brown uncovered for 30 minutes.
Then remove; let stand about 15 minutes.
oo 200\u00b0C.
Place chicken in bowl with, cumin, garam
Cut up chicken, skin and remove excess fat.<
ish over moderate heat. Add chicken; cook and stir for 2
Preheat oven to 375\u00b0.
Pour cream of chicken and cream of mushroom soup into a 3-quart casserole dish.
Stir in the chicken broth a little bit at a time until completely blended.
Add rice, onion powder and chicken; stir well.
Cover and cook for 45 minutes.
Sprinkle with cheese and cook 5 minutes more.