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Mix all together in order given reserving 1/2 cup potato chips. Pour into 1 1/2 quart casserole, sprinkle with potato chips.
Mix stuffing and broth. Put 1/2 of mixture in bottom of 9x13 pan. Spread chicken over stuffing. Mix soup and sour cream. Pour it over the chicken and top with the rest of the stuffing mixture.
Season chicken with salt and pepper. Coat with flour. Brown chicken in butter in skillet.
Cook wild rice mix using package directions. Add remaining ingredients, mixing well. Pour into buttered 3 qt. casserole.
Preheat oven to 350 degrees F. Place margarine in a 9x13 inch pan, and place in oven until melted. Dip chicken pieces in margarine; then lay aside.
Put first 3 ingredients in layers in a baking dish. Add salt and pepper. Heat broth, soup and onion. Pour over layers. Bake for 1 hour at 350 degrees F or until potatoes are done.
Mix all ingredients together and put in a covered 9x13 inch baking dish. Let set overnight, then bake for 1 hour at 350 degrees F.
Stew the chicken and debone. Mix all ingredients and refrigerate overnight. Bake at 350 degrees F for 1 hour.
Mix all ingredients, except bread and margarine. Put in an 8 inch square dish.
Toss together and spread in 9x13 inch pan. Melt one stick margarine. Add 2 cups whole cornflakes and 1 cup slivered or sliced almonds.
Place vegetable in 1 1/2 qt. baking dish. Bake at 350 degrees F for 7 minutes to partially thaw.
Add chicken, salt, pepper and garlic salt and butter. Cook until tender. Bone chicken; save 2 cups broth. Mix the soups and water.
Brown onion and celery in butter. Mix all together and bake 1 1/2 hours at 350 degrees.
Combine all ingredients, except 1 cup crumbs saved to sprinkle on top of casserole. Bake 45 minutes or so in a 350 degrees F oven.
Mix together and put in 9x13 inch cake pan. Lay chicken on top. Sprinkle Lipton onion soup mix over top.
Mix all ingredients together; put in a greased casserole. Refrigerate overnight.
Cook noodles and combine with chicken, cut up eggs, peas, pimento, soup. Make a white sauce of butter, flour, chicken broth and cheese.
My friend gave me this recipe and it is great especially for college students like myself. Cook chicken then cut it into bite size cubes.
