Crumble cornbread, biscuits and bread and mix well.
Saute onions and celery.
Mix bread mixture, onions, celery, sugar, parsley, salt, pepper and sage (optional) well.
Add deboned chicken and cooled chicken broth and soup.
If need more chicken broth, can use Swanson's chicken broth.
Cream of chicken soup gives it a richer taste.
Make mixture a little juicy.
Add chopped or finely crumbled boiled eggs last.
Cook at 350\u00b0 for 45 minutes.
Grease casserole well with butter; casserole dish should be 4-quart size.
Add 1 1/2 cups uncooked rice.
Slice onion very thin and place over top of rice.
Salt, pepper and paprika 8 or 9 pieces of chicken and place over onion and rice (straight from water).
Top with 1 can cream of mushroom soup and 1 can chicken broth (Swanson).
Stir top ingredients gently into the rice.
Bake at 350\u00b0 for 1 hour and 20 minutes to 1 1/2 hours.
edium-high heat. Stir in chicken pieces and cook until browned
Saute
the
ingredients in 1 tablespoon Weight Watchers reduced calorie
margarine.
Add
one
2
ounce
can of sliced mushrooms (with
liquid),
2
cans of Swanson boned chicken, 1 cup of
Minute
rice, 1 cup of boiling water and 1 envelope of Herb-Ox chicken bouillon seasoning.
Season with oregano, red pepper, basil,
garlic,
salt
and pepper to taste.
Cover and allow to stand for 5 minutes.
Season chicken with salt and pepper.
Cut chicken into small pieces.
Mix with noodles, milk, celery, undiluted soup and celery (if used).
Pour into casserole and top with buttered bread crumbs or crushed potato chips.
Bake 1 hour at 325\u00b0 to 350\u00b0.
(May be prepared a day ahead of serving; refrigerate until cooked.)
Season both sides of chicken with salt, pepper, and dried
Place chicken in a large pot. Add
inutes.
Pour in Swanson(R) Chicken Broth; add chicken, hot pepper sauce
Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
Melt oleo.
Mix melted butter with stuffing mix and pat 1/2 mixture (or more) into bottom of baking dish.
Set aside.
Stew chicken and debone.
Reserve 1 can chicken broth.
Saute chopped onion and celery in butter.
Add remaining ingredients.
Layer the chicken on top of stuffing mix.
Pour the heated soup mixture over chicken.
Top with remaining stuffing mix.
Bake at 350\u00b0 for 30 minutes or until heated through.
In large pan, boil chicken (enough water to cover chicken), sprinkle of soy sauce, bay leaf, salt and pepper.
Remove chicken and cut into small pieces.
Put cut up pieces of chicken back into boiling chicken broth and add 1 can chicken broth and frozen vegetables.
Drain watercress and bean sprouts.
Boil 10 to 15 minutes.
Take flour and water, shake to form a gravy.
Keep stirring, when thickened, remove from heat and serve over rice or noodles.
Sprinkle top with soy sauce, if desired.
Boil chicken breasts.
Tear them apart.
Retain broth.
Melt margarine in microwave.
Stir in stuffing mix.
Put half of stuffing mix in bottom of 9 x 13 dish.
Combine cream of mushroom soup with 1 can chicken broth.
Pour over stuffing mix.
Top with shredded chicken.
Mix cream of chicken soup, cream of celery soup, and 1 can chicken broth.
Pour over chicken.
Top with other half of stuffing mix.
Bake at 350\u00b0 for 45-55 minutes.
(Cover during first 15 minutes of cooking.)
Place chicken in bottom of 9 x 13-inch pan.
Mix together the two soups and 1 can chicken broth.
Pour this mixture over chicken, then mix seasoned bread crumbs or stuffing mix with 1 cup chicken broth and melted butter.
Spread on top of soup mixture. Bake at 400\u00b0 for 30 minutes.
Let stand a few minutes before serving.
arlic, rosemary and basil. Put can on top of an oven
xcess fat from the chicken. Rinse the chicken, inside and out,
Cook stuffing mix according to box directions.
Put stuffing into a 13 x 9 x 2-inch baking pan.
Mix cream of mushroom soup with 1/2 can chicken broth; pour over stuffing.
Pick chicken into bite size pieces and place in the pan.
Mix cream of celery soup and 1/2 can chicken broth; pour over chicken.
Bake at 350\u00b0 for 45 minutes.
eck/giblets.
Rinse the chicken, and then pat it dry
Mix first 5 ingredients together (add more chicken to taste). Put mixture in a large pot and bring to a boil.
Cover and simmer 7 minutes, until rice is tender.
Serve over noodles.
Prepare moist dressing.
Spread 1/2 of mixture on bottom of large baking dish.
Spread chicken on the mix.
Cook beans 5 minutes.
Then spread over chicken.
Sprinkle with almonds.
Mix soup with 1 can chicken broth and pour over entire mixture.
Top with remaining dressing mix.
Bake at 350\u00b0
for 30 minutes.