Cut center out of rolls.
Melt margarine in saucepan.
Add bread pieces, canned chicken and chicken soup.
Fill holes with chicken mixture; spread remaining mixture across top of rolls. Bake at 400\u00b0 until brown, 10 to 15 minutes.
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Combine canned chicken and canned soup.
Heat with low flame, stirring frequently. Cook egg noodles and drain.
When soup boils, pour over egg noodles and mix (do not overcook noodles or you will have a gooey mess).
Serve with canned biscuits.
Makes about 8 to 10 good size servings.
edium-high heat. Stir in chicken pieces and cook until browned
Heat Campbell's cream of chicken soup and add 1 can of water. Add canned chicken.
Cook noodles and drain.
Add to sauce and serve.
Serves 2.
arge bowl, drain and add chicken, cranberries, pine nuts, mayo, cheese
Season chicken with salt and pepper.
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.
Season both sides of chicken with salt, pepper, and dried
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.
Place chicken in a large pot. Add
inutes.
Pour in Swanson(R) Chicken Broth; add chicken, hot pepper sauce
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Drain water from canned chicken and canned tomatoes and chiles.
flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
Spead mixture over one side of tortillas as thin
or as thick as you like.
Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
Brown tortilla on one until side crispy then flip and do the same on other side.
Place tortillas on plate to cool.
Serve with LIPTON Spanish Rice mix for complete meal if desired.
o room temperature. Drain the canned chicken. Mix cream cheese, green chiles
Cook chicken until done; debone and place meat in liquid that chicken was cooked in.
I add canned chicken broth if the liquid needs to be richer.
Cook chicken with water to cover and 2 teaspoons salt until done (or salt to taste).
Take chicken out; set aside.
Beat egg with 1/4 teaspoon of salt.
Add flour and mix quickly with a fork until batter forms very small pieces.
Add rivels slowly to boiling chicken broth.
Stir and simmer gently for 10 to 15 minutes.
Add chicken taken from the bones and serve.
Recipe for rivels may easily be doubled.
Canned chicken broth may be used in place of cooked chicken and broth.
Drain canned chicken thoroughly.
In a medium mixing bowl, beat together softened cream cheese, chicken and ranch dressing mix with a hand-held mixer until a spread texture is achieved.
Chill slightly before serving with hearty crackers.
This may also be made with a food processor.
archment paper.
Drain the canned chicken thoroughly, getting as much moisture
Mix the canned chicken, cream cheese, shredded cheddar, blue