Heat oven to 350º Place vegetables and package seasonings and margarine in bowl, pour hot water, stir. Mix soup and milk in dish, mix with vegetable mixture. Put chicken, thyme leaves and vegetable mixture into 9 x 13 baking pan. Sprinkle bread crumbs over top. Cut a few slits in top of bread crumbs. Bake 45 minutes uncovered.

In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add vegetables and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9x13 dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake uncovered, at 350 deg. for 30 minutes. Cover and bake 10 minutes more.

Cut chicken into 2-in x ¼-in pieces. In a skillet, saute chicken and garlic in butter until chicken is browned and no longer pink. Add cream, basil, Parmesan and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Stir in pasta and toss to coat. Serve immediately.

Mix all ingredients together and serve.

Boil chicken with onion, bell pepper, cream of mushroom and chicken soup, salt and pepper. when chicken is done, debone and return to broth. Cook spaghetti in broth. When done add Velveeta cheese and cook on low until melted.

Cut the chicken into half inch strips; Place in a large resealable plastic bag. Combine egg buttermilk and garlic powder; pour over chicken. Seal and refrigerate 2-4 hours. In another large resealable plastic bag, combine flour; bread crumbs, salt and baking powder. Drain chicken, discarding buttermilk mixture. Place chicken in the bag with the flour mixture; seal and shake to coat. In an electric skillet, heat oil to 375º Fry the chicken in batches for 4 - 5 minutes or until golden grown. Drain on paper towels.