Chicken N Biscuits Recipe

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions


In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
Yield: 6 servings

Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter or margarine, divided
Salt and pepper to taste
1 (9 ounce) package frozen artichoke hearts, thawed
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory
1 tablespoon minced fresh thyme
Hot cooked noodles or rice


In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. x 2-in. baking dish; set aside.
In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 25-35 minutes or until golden brown. Serve over noodles or rice.
Yield: 4 servings

Mediterranean Chicken & Rice Bake

Ingredients

• 1 3/4 cups Swanson® Chicken Broth
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced pitted ripe olive
• 1 tbsp. lemon juice
• 1/4 tsp. ground black pepper
• 1 can (about 14 1/2 oz.) stewed tomato
• 1 1/4 cups uncooked regular long-grain white rice
• 6 skinless, boneless chicken breasts
• 1/2 tsp. garlic powder
• paprika

Cooking Instructions

MIX broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in 3-qt. shallow baking dish. Cover.

BAKE at 375°F. for 20 min.

TOP with chicken. Sprinkle with garlic powder and paprika.

BAKE 30 min. or until chicken and rice are done.

Home Made Chicken Noodle Soup

1. 2 1/2 cups wide egg noodles
2. 1 teaspoon vegetable oil
3. 12 cups chicken broth
4. 1 1/2 tablespoons salt
5. 1 teaspoon poultry seasoning
6. 1 cup chopped celery
7. 1 cup chopped onion
8. 1/3 cup cornstarch
9. 1/4 cup water
10. 3 cups diced, cooked chicken meat

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Yield: 12 servings

Easy Chicken Normandy

An easy and delicious casserole you can (and should) make a day ahead of time.

Combine:
3-4 cups cooked, chopped chicken
½ c. Chopped celery
½ c. Chopped onion
½ c. Chopped scallions
½ - ¾ c. mayo (Hellman's Light, according to the cook).
salt & pepper to taste

Stir together:
1 stick + 3 tablespoons butter - Melt in medium saucepan or in microwave
8 oz. bag Pepperidge Farm herb stuffing- Stir well with a fork

Prepare a 9 x 13 inch baking dish Spray vegetable spray inside
Spread half the stuffing/butter mix in bottom of pan
Drop all chicken mixture on top of stuffing, spread out evenly with rubber spatula
Spread second half on top.

Combine:
1 ½ c. milk
2 eggs Whisk together
Pour evenly over casserole.

Cover with foil and refrigerate overnight or for several hours

Just before serving, preheat oven to 350 bake.
Spread one can (undiluted) cream of mushroom soup on top of casserole as if it were frosting. (I use the Healthy Choice or 98 % fat free).

Cover with foil and bake in middle of oven for 45 minutes.

Serve with steamed broccoli and jellied cranberry sauce.
This is a complete meal for company and easy to prepare ahead of time.