ooked squash. Stir in Swanson(R) Unsalted Chicken Broth and coconut milk
cinnamon, cloves. Pour in Swanson(R) Unsalted Chicken Broth and pumpkin puree
epper. Gradually whisk in Swanson(R) Unsalted Chicken Broth, stirring to prevent
Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
Place ham hocks, collards, kale, 32 ounces Swanson(R) Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.
Melt oil over medium heat. Saute onion in oil until translucent. Add green chilies and diced tomatoes. Cook, stirring constantly until about half the liquid evaporates. Add cream cheese and cook until melted, 3 to 5 minutes. Stir constantly.
Stir in Swanson(R) Unsalted Chicken Broth, cream, and lemon juice. Season with garlic powder, salt, cumin, onion salt, and cayenne. Add shredded chicken and heat until warmed through.
Garnish each serving with chopped green onions, chopped cilantro, and crushed tortilla chips.
and California chiles and Swanson(R) Unsalted Chicken Broth in a large
Cut chicken breasts from one side through
-quart pot. Add Swanson(R) Unsalted Chicken Broth and bring to
our in cream and Swanson(R) Unsalted Chicken Broth. Whisk mixture until
inutes. Whisk in the Swanson(R) Unsalted Chicken Stock. Bring to a
Boil chicken breasts for about 30 minutes
Mix rice, mushroom soup, celery soup and water.
Put in buttered 9 x 13-inch baking dish.
Sprinkle 1 envelope of onion soup over rice mixture.
Place skinned chicken on soup and rice. Sprinkle remaining envelope of onion soup over chicken.
Cover with foil; bake for 2 1/2 hours at 325\u00b0.
Don't peek!
Line up bottom of a 9 x 11-inch baking dish with enough heavy duty baking foil to make a tent.
Spread rice evenly in bottom. Spread over the cream of mushroom soup and the chicken soup. Place chicken pieces on top of soups.
Pour over the water. Sprinkle with dry onion mushroom soup.
Dot with dabs of butter. Bake in 350\u00b0 oven for about 2 hours.
Uncover and serve.
Boil chicken without adding salt.
Place cooked and deboned chicken in baking dish.
Mix soup and chicken broth.
Warm and pour over chicken.
Combine flour, baking powder, milk and butter. Pour over top of casserole.
Bake at 350\u00b0 for 45 minutes.
Use skillet with lid.
Wash split chicken breasts thoroughly. Pour olive oil in skillet and make sure bottom is covered with oil by moving oil around skillet.
Let oil get hot, then place chicken breasts in skillet and brown on all sides.
Season with garlic salt and pepper to taste.
Cover skillet and let slow cook on low temperature until chicken is done.
Then prepare soup while chicken is cooking, adding only 1 can water for sauce.
Pour over prepared chicken.
Remove chicken from bone.
In a casserole layer noodles, chicken, onion, bell pepper, and cheese.
Mix cream of chicken soup with chicken broth.
Heat and pour over each layer.
Make 3 layers. Bake at 350 degrees for 30-40 minutes.
Serves 4-6.
Boil chicken for 1 hour. Take off the bones and put in the bottom of baking dish. Add soup to this. Pour Stove Top on top of the soup and chicken. Bake at 300\u00b0, covered, for 45 minutes, then bake 109 to 15 minutes longer, uncovered.
Cook chicken until tender, save broth and remove skin and bones.
Cut chicken into small pieces and arrange in a 13 x 9-inch baking dish.
Pour cream of mushroom soup over chicken.
Then fill soup can with milk and add to chicken.
Take Stove Top stuffing and mix well with chicken broth until moist.
Put Stove Top over top of chicken.
Bake at 350\u00b0 for 45 to 60 minutes.
Layer chicken in bottom of a 2-quart casserole dish. Mix chicken soup and chicken broth well; pour over chicken. Mix lightly. Add eggs, peas and carrots; mix with chicken.
Boil chicken and let cool.
Take all bones out and pull apart the meat into bite-size pieces.
Put in a large casserole dish. Pour soup over chicken and mix.
Prepare box of stuffing as directed on box.
Mix stuffing mixture with chicken and soup. Pour 1 can of broth over stuffing.
Bake at 350\u00b0 for about 30 minutes or until brown.