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.
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.
Cook 1/4 cup chopped onion and butter until tender.
In 1 1/2-quart casserole dish mix onion, chicken broth, chunk chicken, rice and cheese.
Cover and bake at 375\u00b0 for 1 hour.
Makes 4 servings.
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 1/2-quart casserole dish, mix soup, milk, vegetables, chicken 1/2 cup of cheese, Worcestershire sauce and 1/2 can of fried onions.
Bake at 350\u00b0 for 25 minutes; stir.
Sprinkle on top the rest of the French fried onions; bake 5 more minutes.
Cook, bone and chunk chicken.
Saute diced celery and onion in melted margarine.
Add soup, broth and mushrooms.
Season with salt, plenty of pepper and Tabasco, if desired.
Add chicken and simmer.
Pour over cooked spaghetti in 9 x 13-inch casserole. May be kept in refrigerator a day or so.
Can be frozen.
Heat in 325\u00b0 oven until bubbly hot.
Top with cheese and heat until melted.
Preheat oven to 350\u00b0.
Chop chicken and green chilies together in chopper or food processor.
Soften tortillas in hot oil.
Put 2 or 3 tablespoons of chicken mixture on tortilla and top with grated cheese and chopped onion.
Roll tortilla and place in baking dish or pan with roll edge down.
Repeat until all enchiladas are made.
Place chicken in a 9 x 13-inch dish; layer Doritos on top of chicken.
Melt butter and saute onion.
Mix soups, Ro-Tel and cheese.
Mix with onion and butter and pour over Doritos.
Bake at 350\u00b0 for 30 to 40 minutes.
In 2-quart shallow baking dish (12 x 8 x 2-inch) arrange beans.
Combine soup, wine, chicken and cheese; pour over beans. Bake at 350\u00b0 for 25 minutes or until hot.
Stir.
Top with potato sticks.
Bake 5 minutes more.
Yields 6 servings.
Mix soup, milk, chilies, chicken, onion and water in pan and heat thoroughly.
Line a large, long casserole dish with tortilla pieces.
Layer soup mixture, cheese, tortilla pieces, etc.
End with cheese pieces on top.
Heat in oven until bubbly.
In pie pan, place 1st crust. In large bowl, mix chicken breasts, both soups and the can of DRAINED Veg-All. Pour mixture into pie crust. Place 2nd crust over top and pinch edges together. Cut 1-inch slits in top. Bake at 350\u00b0 for 55 minutes. Let cool, then serve.
Preheat oven to 400\u00b0. Mix soup, 1/4 cup milk, pepper, vegetables and chicken in 9-inch pie plate. Mix remaining milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serves 4.
In skillet, cook green pepper and onion with garlic in butter until tender.
Add remaining ingredients, except chicken and rice. Cook, stirring, until thickened.
Add chicken; heat.
Serve over rice.
Makes 6 cups.
In 2-quart saucepan in hot margarine, cook onion until tender. Stir in milk and pepper until smooth.
Add macaroni and cheese and chicken (save 1/4 cup cheese).
Pour in 1 1/2-quart casserole pan and bake.
Melt remaining cheese on top.
Drain chicken well; add salt and pepper. Place in a mixing bowl. Add cream cheese and chopped green onions. Mix well; shape into a ball on serving dish. Sprinkle with parsley for garnishment. Refrigerate until firm, about 1 hour. Serve with Wheat Thins.
In medium bowl, combine chicken, 1 cup cheese, chilies and onion.
In bottom of 3-quart oblong baking dish, spread 1/2 can enchilada sauce; set aside.
Season chicken with salt and pepper.
edium-high heat. Stir in chicken pieces and cook until browned
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