Peel and slice potatoes.
Boil potatoes until done.
While potatoes are cooking, add salt and pepper to taste.
In another pot, mix broccoli and cheese soup with 1/4 cup of mix and stir until creamy.
Add a little more milk if needed to keep the soup from getting thick.
Keep it a little loose and creamy.
Pour potatoes in casserole dish and pour mixture on top.
Put in oven for 30 minutes.
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
f prepared with cooked potatoes and reheated in the oven.
Press ground venison into ungreased casserole dish.
Sprinkle with chopped onion.
Cover with broccoli and cheese soup, undiluted.
Cover with Tater Tots.
Sprinkle with Parmesan cheese, salt and pepper.
Bake at 325\u00b0 for about 1 hour.
side. Dice red bell pepper and set aside. Lightly spray a
Cook broccoli until tender (if using frozen, cook as directed on package).
Combine all other ingredients and simmer while broccoli is cooking.
Add broccoli and simmer for 20 more minutes.
Remove fibrous stalks from the broccoli and break up remaining flowerettes into small pieces.
Place water and broccoli in pot and cover. Bring to boil and simmer until almost tender; about 5 minutes.
Do not drain the broccoli. Add both cans of soup and stir gently so as not to break up the broccoli. Return the cover and simmer about 5 minutes to allow flavors to blend.
Cook broccoli and rice by directions.
Pour into large bowl and add all remaining ingredients except cheese.
Mix thoroughly and pour into 9 x 13-inch pan.
Top with cheese and bake at 350\u00b0 for 30 to 40 minutes.
Go to Charlotte, NC on I-77.
Take the Nations Ford exit to Sam's Wholesale Club; show your ID card.
Go to frozen food section; buy Campbell's broccoli and cheese soup.
Take home; follow directions and enjoy!
Use a casserole dish or a 9 x 13-inch baking pan.
Grease lightly with Pam spray.
Crunch up 1 package of crackers and line the bottom of the dish.
In a mixing bowl put green beans, cream of mushroom soup, broccoli and cheese soup, 1 teaspoon of salt and water.
Mix together and pour into dish.
Crunch up the other package of crackers and sprinkle on the top.
Bake at 375\u00b0 for 50 minutes.
Preheat oven to 425 degrees and boil water.
In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
Sprinkle crumbled bacon onto precooked pie crust.
Combine broccoli and cheese with rest of the ingredients and mix well. Pour into crust and bake at 425\u00b0 for 30 minutes or until done.
In an 11 x 13-inch pan, place chicken pieces.
Add rice to cover evenly.
In separate bowl, mix broccoli and cheese sauce, milk, water and butter until well blended.
Pour mixture over chicken and rice.
Bake at 400\u00b0 for 40 minutes.
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
e onions, salt, pepper, and nutmeg and cook, stirring, until soft,
Combine broccoli and cauliflower, cream of mushroom soup, 1 can of dried onions, 1 bag of cheese and cheese soup.
Mix in large mixing bowl; place in casserole dish.
Top with remaining bag of cheese and dried onions.
Make sure to cook broccoli and cauliflower before mixing with other ingredients.
Bake all ingredients in casserole dish until cheese is melted.
Lay chicken in bottom of 1 1/2 or 2-quart slow cooker. Sprinkle taco seasoning over chicken. Stir together salsa and cheese soup in bowl and pour over chicken. Cook on LOW 6-8 hours.
Remove stoneware from slow cooker with pot holders, take chicken out and shred with fork. Put chicken back into stoneware, then stir in sour cream. (Note: Depending on the tenderness level of your chicken, you may be able to shred it by simply stirring it inside the stoneware).
This is great served over rice or used as an enchilada filling.
In a medium saucepan, mix margarine and milk. Add the cheeses and cheese soup until the cheeses melt.
Add the eggs, sour cream, mustard, salt, and pepper and stir well.
Add macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Cook broccoli and dried onion in salted water. Before totally cooked, add undiluted soup, butter and milk. Simmer a little while. Cut cheese into chunks and let melt in soup. Keep stirring as it tends to stick. Serves about 8.