Chicken and Dumplings 1 � cups milk 1 cup frozen peas and carrots ( thawed ) 1 cup chicken ( cooked ) 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup Bisquick 1/3 cup milk Heat 1 � cups milk, vegetables and chicken. Add soups. Stir Bisquick and 1/3 cup milk to form dough. Drop dough into chicken mixture. Cook uncovered 10 minutes. Cover and cook 10 minutes. Chicken and Rice 1 can cream of mushroom soup 1 cup water � cup uncooked rice � tsp. Paprika � tsp. Pepper 4 boneless, skinless chicken breasts Mix all. Top with chicken. Cover and bake at 375� for 45 minutes Chicken and Stuffing 1 tbsp butter 4 boneless, skinless chicken breasts 1 box stuffing 1 can cream of mushroom soup � cup milk � cup cheddar cheese Heat butter, cook chicken in butter. Prepare stuffing according to box. Top with Chicken. Mix soup and milk. Pour over chicken. Top with cheese. Cover and heat. Chicken Cacciatore 8 oz. Pasta 2 tbsp flour 1 tsp Italian seasoning 4 boneless, skinless chicken breasts 2 tbsp olive oil � cup onion 26 oz pasta sauce 1 cup mozzarella cheese Combine flour and seasoning. Coat chicken, brown in hot oil. Cook onion until tender. Add pasta sauce and chicken. Simmer 15 minutes or until chicken is completely done. Cook pasta. Top all with cheese. Chicken Fingers 4 boneless, skinless chicken breasts 1 cup flour � tsp. Salt � cup milk � tsp. Pepper 1 cup vegetable Oil Cut breasts into cubes. Mix flour, salt, pepper. Heat oil. Dip breasts in flour mix, then place in oil. Cook until brown. Chicken Pot Pie 1 cup cut up cooked chicken 1 bag frozen peas and carrots ( thawed ) 1 can cream of chicken soup 1 cup Bisquick � cup milk 1 egg Stir chicken, vegetable and soup in casserole dish. Stir in remaining ingredients. Pour over chicken mixture. Bake 30 minutes at 400�. |