In large roasting pan or stock pot, put water, chicken, salt and pepper.
Cook about one hour on low heat until chicken is done. Remove chicken and dice.
Add back to water stock chicken, chopped onion, carrots, celery and bouillon cubes.
Cook about 1 1/2 hours. Add noodles to desired thickness, and Swanson chicken soup.
Cook until done 30 to 45 minutes on low heat.
Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
Bring chicken to a boil with salt,
roth. When cold, remove the chicken fat to use as shortening
Pour chicken broth, cream of chicken soup, and pepper into large
In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
Bring water to boil with butter, bouillon cubes, all soups, celery, pepper and onion about 5 minutes.
In large bowl, add chicken, broccoli, rice and all other ingredients together.
Bake in oven at 300\u00b0 for 40 minutes.
Cook onion in butter until tender.
In 1 1/2-quart casserole, mix onion, chicken broth, chunk chicken, shredded process cheese and raw rice.
Cover; bake at 375\u00b0 for 1 hour.
Makes 4 servings. May be cooked and then later, cover and warm in microwave.
Cook onion in butter until tender.
In 1 1/2-quart casserole, mix onion, chicken broth, chicken, cheese and rice.
Cover, bake at 375\u00b0 for 1 hour.
Makes 4 servings.
In a large pot over medium heat, saute the vegetables in olive oil for about 10 minutes, until vegetables are tender.
Add the drained can of chicken and stir.
Season the chicken and vegetables with salt and pepper. Stir.
Increase the heat to medium-high and add the chicken broth plus 2 cans of warm water and stir.
Allow the soup to simmer for 15 minutes then add the uncooked pasta and seasoning. Stir.
Let the soup simmer for 20 minutes, stirring occasionally.
Add the condensed soup, stir until the broth is creamy and serve.
Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and ornage juice and pour half of broth mixture over all.
Roast at 375F for 1 hour.
Stir vegetables. Add remainniig broth mixture to pan. Roast 30 minutes or until done.
TIP: To quickly peel onions, pour boiling water over them and let stand 5 minutes, then slip off skins.
Preheat oven to 350.
Saute onion, garlic and peppers in olive oil until soft.
Pour all into food processor or blender and blend with half n half and sour cream and seasonings.
Mix pepper mix with chicken and 1 cup cheese and pour into greased casserole dish.
Top with remaining cheese.
Bake for 35 minutes covered, then uncover and bake another 10-15 minutes until golden and bubbly on top.
Cream cheese and drained Swanson chicken.
Add other can Underwood chicken.
Roll into a ball and roll in chopped nuts.
oil.
Stir noodles and chicken in saucepan. Reduce heat to
Boil green beans 15 minutes.
Add carrots and boil for 10 more minutes.
Drain beans and carrots.
In skillet add diced onions and mushrooms to beans and carrots.
Stir-fry in butter, oil and soy sauce.
Add Swanson chicken and Season-All to taste.
Cook 20 minutes, covered.
Chop and saute in 1 stick oleo the 2 ribs celery, 3 carrots and onion.
Add 3 cans Swanson chicken broth and simmer 20 minutes.
Add 3 cans cream of potato soup, 1 lb Velveeta cheese (cubed), 1 can cheese soup and simmer for 20 minutes.
Add 1 (8 oz) carton sour cream.
Whisk to make creamy.
Serves 8 - 10.
Bake and bone chicken breasts.
Saute onion in oleo.
Pour in Ro-Tel tomatoes, cream of chicken soup, cream of mushroom soup and add chicken broth.
(I use broth from chicken and add Swanson chicken broth as needed.)
Simmer all of this for 30 minutes.
Stew chicken in broth until very tender.
Drain, reserving broth.
Bone chicken and flake into large, bite-size pieces. Meanwhile, cook noodles according to package directions.
Drain and rinse.
Put a small amount of the broth into a saucepan and cook carrots, celery and onions until tender.
Add frozen peas. Add remaining chicken broth, cooked noodles and flaked chicken. Serve with crusty bread.