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Results 81 - 90 of 639 for rise soup
81. CHICKEN PIE
Cook chicken; save broth. Cool ... baking dish. Mix soup and broth; pour over chicken. ... Note: If using Pampered Chef stoneware, bake at 400°F.
Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour ... crust. Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.
Mix and bake in greased pan until lightly browned at 350 degrees. Set aside. (Skim ALL FAT off broth before heating). Mix above ingredients ...
Crumble 7 or 8 fresh or cold biscuits in mixing bowl and cornbread (make fresh if possible; about as much cornbread as you do biscuits) and ...
85. CHICKEN POT PIE
Arrange chicken in bottom of baking dish. Mix broth, soup and English peas and carrots. ... over top; do not stir. Bake at 350°F for 1 hour.
Cook beans according to package directions, cooking with piece of meat or bacon grease. Cook with quite a bit of water. When beans are ...
87. TOMATO SOUP
Boil tomato juice. Turn to low heat. Mix up flour and milk in a separate container until all lumps are gone. Add slowly to tomato juice, ...
Melt butter in large saucepan; blend in flour (stir constantly). Stir in milk and broth and continue stirring until slightly thickened and ...
89. CHICKEN PAN PIE
Cook chicken; remove from bones. ... cream of chicken soup, 1 tablespoon flour, and ... casserole and bake at 350 degrees until crust is brown.
90. CHICKEN POT PIE
Boil chicken until done. Save ... In bowl, mix soups, peas and broth; mix ... pour over chicken mixture. Bake at 350 degrees for 40 to 50 minutes.
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