Place chicken, skin side up, in greased baking pan.
Thin mushroom soup slightly with chicken broth; add onion soup mix. Pour over chicken.
Bake at 375\u00b0, covered tightly, for 30 minutes. Uncover; bake 45 minutes longer or until done.
b>chicken on a baking sheet in a single even layer. Drizzle with
Stew chicken and take off the bone.
In greased dish alternate layers of dressing mix, chicken and mushroom soup.
Repeat layer of dressing mix, chicken and 2 cans of chicken soup diluted with chicken broth.
Sprinkle top with bread crumbs or Pepperidge Farm dressing mix.
Bake at 400\u00b0 for 45 minutes.
Stew chicken.
Cool.
Remove meat from bones.
Melt butter; stir in stuffing.
In large oblong baking dish, put a layer of crumbs, a layer of chicken, mushroom soup (diluted with chicken broth), then another layer of chicken and the chicken soup (diluted with broth).
Top with crumbs.
Bake 45 minutes or until bubbly and brown.
Cook chicken until tender and can be picked off the bone. Save the broth that the chicken was cooked in.
Place chicken pieces in baking dish.
Add Veg-All vegetables.
Pour vegetables over the chicken.
Then add chicken soup mixed with chicken broth (saved from chicken).
Pour over chicken and vegetables.
Mix flour, milk and butter.
Pour over chicken mixture and bake at 375\u00b0 until brown.
Season to taste.
minutes.
Season chicken thighs with salt. Place chicken skin-side down
In fry pan, saute onion, garlic and jalapeno in oil until tender.
pour tomatoes and sauteed onion, garlic, jalapeno and fresh cilantro into a blender and puree until smooth.
Pour tomato mixture into soup pan along with the chicken broth and shredded chicken.
Add cumin.
Simmer over medium heat for about 20 minutes.
While soup is simmering, cut tortillas in thin strips and fry until crispy.
Serve soup with fresh grated cheddar cheese, tortilla strips, a dollop of sour cream and a scoop of diced fresh avacado.
Enjoy!
ecking, the broth and chicken.
Remove chicken and reserve the broth.(You will
inutes.
Slowly whisk in broth, drained chicken broth, and cream and bring
Cook chicken.
Remove from the bone.
Cool.
Cut into pieces; put into greased casserole dish.
Save 1 cup of chicken broth. Combine milk with 2 cans of soup; pour over chicken.
Mix chicken broth with melted margarine.
Mix herb stuffing lightly with chicken broth and margarine and pour over soup.
Cook at 350\u00b0 for 30 to 40 minutes.
dium size cooking pot, add chicken broth, ginger and brown sugar.
e cans of chicken broth to the pot. Start with four cans and
Place rice, chicken broth, garlic and shallots into claypot.<
sed 3 boneless, skinless chicken breasts with salt, pepper and garlic powder
piece of foil, sprinkle with salt, and drizzle olive oil
issolving salt with chicken broth in a medium bowl. Cover chicken breasts with plastic wrap
In a 13 x 9-inch baking dish, combine cream of chicken and chicken with rice soup (undiluted).
Lay chicken on top of soup. Mix stuffing with chicken broth, adding water as needed to make moist. Pour over chicken. Top with several small pieces margarine. Cover with foil and bake at 350\u00b0 for 30 minutes.
Spray Pam in a 10 x 6-inch casserole.
Cover bottom with rice. Sprinkle with 1/2 of onion soup mix.
In separate pan, heat mushroom soup with chicken broth and pour 1/2 of mixture over rice. Place chicken pieces on top.
Pour remainder of soup mixture over the chicken and sprinkle the rest of the onion soup mix on top. Cover with foil and bake at 325\u00b0 for 1 hour.
Remove foil and bake for 1 hour more.
ll eight cans of soup.
Add chicken broth, tomatoes, salsa, chilies, onion
Cook chicken and cube when cool.
Save broth.
Mix margarine and crackers together and set aside.
Combine soup, sour cream, chicken broth, salt and pepper.
Layer a 2-quart casserole dish that has been buttered with 1/2 of crumb mixture.
Cover with chicken pieces.
Pour over soup mixture and top with remaining crumb mixture.
Bake at 350\u00b0 for 25 to 30 minutes.