Food network

1 cn campbell’s cream of chicken
-w/herbs; soup
1 cn campbell’s chicken broth
1 cn milk
1 cn water

—————————-DUMPLINGS———————————
2 c bisquick baking mix
3/4 c milk; approx

DIRECTIONS:

Empty cans of soup into large pan. Stir in cans of water and milk. Mix
together till smooth. Heat on medium heat until boiling. Stir together
bisquick and milk. Dough should be thick and sticky (not too “wet” and not
too “dry”). Drop dough by teaspoonfuls into boiling soup. Cook dumplings
for approx. 8 to 10 mins. uncovered. Cover pan and cook for additional 5 to
10 mins. Watch pan carefully and do not let mixture boil over onto stove.
Serve immediately.

Notes: A cup of cooked, diced chicken could be added with the water and
milk, if desired. Dumplings could be rolled out and cut into strips before
adding to soup mixture, if you like thinner dumplings.

by Karen Coe

1 cn Cream of Mushroom soup
1 c water
3/4 c rice
1/4 ts paprika
1/4 ts white pepper
2 boned and skinned chicken
-breasts; halved

DIRECTIONS:

In 2-quart shallow casserole dish mix soup, water, rice, paprika and
pepper. Place chicken on rice mixture. Sprinkle with additional paprika
and pepper. Cover. Bake at 375 degrees F for 45 minutes or until done.

1 lb. potatoes, thinly sliced
8 lemon slices
4 chicken breast halves, with bone
1 Envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, or Golden Herb with Lemon Soup Mix
1/3 cup water
1 Tbsp. olive oil

DIRECTIONS:

Preheat oven to temperature 375°F. Combine potatoes and lemon slices in a baking or roasting pan. Place chicken on top. Combine soup mix, water and oil in a bowl and pour over chicken and potatoes. Bake 50 minutes, uncovered, or until chicken is done and potatoes are tender.

*Note: If using Lipton Recipe Secrets Golden Herb with Lemon Soup Mix, omit lemon slices.

3-1/2 cups chicken stock
1/4 cup water
1 lb. frozen vegetable and pasta mix
1-1/2 cups cooked chicken or turkey, cubed

DIRECTIONS:

Combine stock and water in a saucepan over high heat. Bring to a boil. Stir in frozen vegetables and pasta. Stir in chicken and return to a boil. Reduce heat to low and simmer 8-10 minutes, or until vegetables and pasta are tender.

4-1/4 cups chicken stock, fat skimmed off top
2 carrots\cooked, peeled and cut into small dice
1 tsp. dried tarragon
1 cup thin egg noodles
1/2 lb. boneless, skinless chicken breasts, halves, cut into thin strips
1-1/2 cups frozen peas
3/4 lb. asparagus, tips cut 1 inch long, stalks thinly sliced, or broccoli florets

DIRECTIONS:

Bring stock, carrots and tarragon to a boil in a saucepan over high heat. Add noodles and chicken and simmer over medium high heat 5 minutes. Add vegetables and salt and pepper to taste. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.

1 lb. boneless skinless chicken breast halves
1-1/2 tsps. oregano, or 2 Tbs. fresh, chopped
1-1/2 Tbsps. virgin olive oil
2 small zucchini\cooked, sliced
1 large red onion\cooked, chopped
1 clove garlic, minced
1-1/2 cups Italian style peeled tomatoes, drained and chopped
1/2 tsp. basil, or 1 Tbs. fresh, chopped

DIRECTIONS:

Place breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season chicken breasts with oregano and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes, turning occasionally, until chicken is cooked throughout. Transfer to a platter and keep warm. Sauté zucchini, onion and garlic in same skillet over medium heat 3 minutes. Stir in tomatoes and basil and cook another 2-3 minutes or until zucchini is tender. Serve vegetables with chicken breasts.