Measure out soup and place in regular size glass bowl.
Drain canned chicken and dump in bowl.
Cook broccoli until fork tender in microwave or on stove top, drain and place on top of chicken.
Measure out cheese and stir all ingredients together.
Place in microwave, uncovered.
Cook on High for 3 minutes.
Stir.
Cook another 2-3 minutes or until the casserole is hot all the way through.
Enjoy!
Place frozen chicken breasts in bottom of crock
Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces.
Mix together Veg-All and 3 cans of soup in large bowl.
Spread this mixture on top of chicken.
In the same bowl, mix melted butter, milk and flour and pour this over soup.
Bake at 350\u00b0 for approximately 30 to 40 minutes until crust is brown.
Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Boil chicken, cool and remove skin and bones.
Place chicken in casserole dish.
Mix soups and add to top of chicken.
Place stuffing on top of chicken soup mixture.
Add chicken stock on top of stuffing.
Bake at 350\u00b0 until top is golden.
Boil chicken.
Pull meat off bones.
Melt margarine in casserole.
In a separate bowl, pour margarine over stuffing.
Put half of stuffing in bottom of casserole.
Spread chicken over stuffing.
Pour 1/2 cup of broth over top of chicken.
Mix sour cream and soup; spread over chicken.
Top with rest of stuffing and 1/2 cup of broth over top of all.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6 to 8.
Boil fryer.
Let cool and take meat off of bones.
Put chicken in bottom of casserole dish.
Drain Veg-All and spread vegetables on top of chicken.
Mix soup and broth together and pour over vegetables.
Mix well Bisquick, buttermilk and butter.
Pour on top of casserole to form a crust.
Bake at 350\u00b0 for 30 to 40 minutes.
Turn on broil to brown top.
Cook broccoli in boiling salted water until tender.
Arrange stalks in greased 11 x 17-inch baking dish.
Place chicken on top. Combine chicken soup, mayonnaise, curry and lemon juice.
Pour over chicken; sprinkle with cheese.
Top with bread crumbs.
Bake at 350\u00b0 for 25 to 30 minutes or until thoroughly heated.
Makes 6 to 8 servings.
Preheat oven to 400 degrees.
Prepare a 13x9-inch baking pan by spraying it with non-stick cooking spray.
Sprinkle 1/2 cup of the dry stuffing mix evenly over bottom of the pan; set aside.
In a small bowl, add hot water to remaining stuffing mix; stir just until moistened; set aside.
Place chicken pieces over dry stuffing mix in baking pan.
In a medium bowl, combine soup, sour cream and vegetables.
Spoon over chicken.
Top with the prepared stuffing.
Bake 30 minutes or until chicken is cooked through.
Put chicken in a 9 x 13-inch pan. Combine soups and broth and mix well. Pour on top of chicken. Spread Pepperidge Farm stuffing on top of chicken and soup and put butter on top. Bake at 350\u00b0 for 30 minutes.
Boil chicken on stove top until no longer pink.
Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
Spread soup sour cream mixture on top of chicken.
Add shredded cheese, then layer with crushed Ritz crackers.
Pour melted butter over crackers. Sprinkle almonds on top.
Bake at 350 degrees for approximately 25 minutes, until bubbly.
Boil chicken breast until they are white throughout.
In a casserole dish, mix together soup and sour cream.
Tear chicken into small chunks.
Mix with soup-sour cream mixture.
Crush the 2 sleeves of crackers and pour on top of chicken mixture.
Melt butter and pour on top.
Cover and put in the oven at 350F until heated through or when crackers on top are brown.
Stew chicken; pull apart and lay chicken in casserole dish. Pour cream of chicken soup over chicken.
Pour peas and carrots over top of chicken (do not drain vegetables).
Mix the Bisquick, milk and margarine (butter); mix well.
Pour over chicken mixture. Bake at 350\u00b0 for 30 to 45 minutes, or until golden brown.
Mix soups
together
until smooth and pour in bottom of large casserole
dish.
Put
chicken, which has been separated from bones, on top of soup.
Drain Veg-All and place on top of chicken. Mix
together
margarine, flour and milk.\tPour over top of all layers.
Bake at 350\u00b0 until crust is brown.
Cook rice according to package directions.
Combine cooked rice and next 5 ingredients.
Mix; place into a lightly greased baking dish.
Top with chicken breast.
Combine soup and yogurt; spoon over chicken breasts.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Remove from oven.
Add carrots; top with paprika.
Bake an additional 15 minutes.
Makes 6 servings.
Put chicken in bottom of baking dish. Cut up boiled eggs on top of chicken. Mix can of cream of chicken and can of chicken broth. Pour over chicken. Mix flour with partly melted butter. Mix in milk and pour over chicken. Bake at 375\u00b0 for 45 minutes, until golden brown.
Place cut up chicken in bottom of a 9 x 13-inch dish.
Spread undiluted soup on top of chicken.
Place prepared stuffing on top of chicken soup.
Pour milk over casserole.
Bake at 350\u00b0 for 30 to 35 minutes.
Heat oven to 350\u00b0.
Put rice in bottom of casserole dish with a cover.
Put raw chicken on top.
Mix wine, water, soup and seasoning packet from rice.
Pour over top of chicken and rice.
Bake for 1 hour, covered, and for 10 minutes, uncovered.
Heat broth and soup on stove top. Add chicken and vegetables. Brown bottom pie crust.
Pour ingredients into browned crust. Cover top with other crust.
Shape and pinch edges to seal.
Prick top crust.\tBake at 350\u00b0 until top crust is golden brown and inside is bubbly, 25 to 30 minutes.