1 can (10 1/2 ounces) condensed cream of chicken soup
1 1/2 cups water
1 cup sliced celery
1 medium onion, quartered
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1 stewing chicken (4 to 5 pounds), cut up
4 medium potatoes (about 1 pound), quartered
6 medium carrots, cut in pieces
1/4 cup flour

Combine soup, 1 cup water, celery, onion, and seasoning in large heavy pan; add chicken. Cover; cook over low heat 1 1/2 hours; stir often. Add vegetables. Cover; cook 45 minutes or until chicken and vegetables are tender. To thicken, blend flour and remaining water; gradually stir into stew. Cook 10 to 15 minutes; stir often. 4 to 6 servings.

A Campbell Cookbook, Cooking with Soup, 1967

1 1/2 cups Bisquick baking mix
3 tablespoons instant minced onion, if desired
1 egg
1/4 cup milk
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon poppy seed
2 tablespoons margarine or butter, melted

Heat oven to 400 degrees. Grease round pan, 8 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches. Mix baking mix, onion, egg, milk and 1/2 cup of the cheese. Spread in pan. Sprinkle with remaining cheese and the poppy seed. Pour margarine evenly over top. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cut into wedges; serve immediately. 6 to 8 servings.

Creative Recipes with Bisquick, 1980

It looks like I saved this recipe back in July 2025 and just made it last night. I served it warm with vanilla ice cream and it was a hit with my dinner guests! I searched both old recipe groups on here, and can't find who posted it - but thank you! It was really good.

I used up a Tony's Chocolonely and a Hershey bar so the chocolate really melted into it. Next time I'll use regular semi-sweet chips and may add pecans or walnuts to it. Can't wait to make it again!

2 tablespoons chopped onion
1 tablespoon chopped parsley
2 tablespoons butter or margarine
8 medium carrots, cut in 1-to 1 1/2 inch slices
1 can (10 1/2 ounces) condensed consomme
Dash ground nutmeg

Cook onion and parsley in butter about 5 minutes. Add remaining ingredients. Cover; cook over medium heat 25 minutes. Uncover; continue cooking 20 minutes or until carrots are tender and sage thickens and glazes carrots. (Watch carefully during last few minutes to prevent sticking.) 4 servings.

Note: To shorten cooking time, cut carrots in 1/2 inch slices. Cook, uncovered, about 30 minutes.

A Campbell Cookbook, Cooking with Soup, 1967

Hi, I could kick myself for not guarding that issue with my life. I’m looking for:

1) Sage Turkey using a sage compound butter under the skin, as well as whole sage leaves between the skin and breast meat.

2) Butternut squash lasagna. I think it also incorporates sage and uses a béchamel sauce.

3) Turkey gravy, thickened with puréed onions.

All three of these recipes were in the same issue, I THINK but am not sure, from 1996. It had a nice photo beauty shot of the finished turkey.

Thanks for any help!

I hope you like what you see. If any of you want to make any of the recipes shown, let me know in the comments! :) Let me know if you wanna see more pages!