No Peek Chicken

4-6 chicken breasts, boned and skinned Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Mix first 6 ingredients pour into baking dish. Lay chicken breast on top. Sprinkle soup mix over chicken. Cover tightly with foil. Bake 2 1 2 hours. Don't peek until 2 1 2 hours done. Let stand 15-30 minutes before serving.

Chicken Broccoli Vegetable Saute

4 skinless, boneless chicken breast halves (about 1 lb.) 1 can Campbell's cream of broccoli soup In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low simmer 5 minutes or until chicken is fork-tender. 4 servings....

Chicken Tortellini Soup

3 cans cream of chicken soup 6 c. water 1 pkg. boneless chicken breasts, cut into bite-size pieces Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian...

Chicken Pot Pie

1 20 oz. pkg. frozen mixed vegetables 2 cans cream of chicken soup 1 c. chicken broth 1 c. self rising flour 1 stick margarine 1 c. milk Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used. Layer vegetables, chicken and soup mixture in a 2 quart greased casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.