1 (4 pound) whole chicken, cut into cubes
1 (4 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen mixed vegetables
1 cup chopped celery
2 (8 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can whole kernel corn, drained
Preheat oven to 350 degrees F (175 degrees C).
Place chicken cubes in a large bowl. Pour broth over chicken cubes, and stir in vegetables, mixed vegetables, mixed vegetables, chicken soup, mixed vegetables, cream of chicken soup, cream of mushroom soup, cream of chicken soup, cream of mushroom soup, whole corn. Mix until well blended.
Place chicken cubes in a large saucepan. Cook over medium heat until chicken is cooked through, about 5 minutes. Remove chicken from saucepan, and place in a large bowl.
Heat remaining broth in a medium saucepan over medium heat. Stir in chicken. Cook and stir until chicken is cooked through, about 5 minutes.
Place chicken cubes in a large bowl. Add celery and corn. Mix well.
Place chicken in a large resealable plastic bag. Seal bag and refrigerate overnight.
Entire family gone berry crispy! Note: I did allspice while Oregano was omitted. Worked great.
⭐ ⭐ ⭐ ⭐ ⭐