Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
Add onion, carrots, deer meat, pork, salt, sugar, and water to crock pot. Cook for 30 minutes.
Add cream of mushroom soup and cream of celery soup. Cook 3 1/2 to 4 hours.
Cook broccoli well, drain.
Put in large mixing bowl.
Add cream of celery soup and cream of mushroom soup, onion (diced) and margarine (melted).
Mix together well, then add crackers (crushed) with cheese.
Preheat oven to 350 degrees F (175 degrees C).
Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
Brown 4 to 6 chops on both sides and place in a baking dish. Arrange a layer of thinly sliced potatoes over chops.
Season with salt and pepper.
Cut cabbage into 1/4 inch slices (remove the core) and place in a layer over potatoes.
Dilute 1 can of cream of celery soup or cream of mushroom (or both) with equal parts of water or milk.
Pour over all, bake covered at 375\u00b0 for 1 hour. You can add an additional layer of potatoes and cabbage using 2 cans of soup.
Simmer the corn in milk until tender. Add the cream of celery soup and butter.
Season with salt and pepper.
Simmer for a few minutes until thoroughly heated.
wisk 1 can of cream of celery soup and 1 can of water
Slice potatoes thin.
Thin out celery soup a little with milk or water.
In greased pan, line layer of potatoes.
Add soup.
Add salt, pepper, cheese and bread crumbs to each layer.
Repeat until all ingredients are consumed.
Bake in oven at 450\u00b0 without lid for 1/2 hour.
When mixture comes to a boil, lower temperature to 350\u00b0 until potatoes are done.
Place pork chops on top, if desired.
an, add 1 can Cream of Celery soup and stir scraping the juicy
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Place cooked, drained broccoli in a layer in 1 1/2 to 2-quart casserole.
Add 1 layer of cooked turkey or chicken.
Combine 1 can of uncooked cream of celery soup and 1/3 cup milk.
Pour over first 2 layers.
Spread 1/2 to 1 cup shredded cheese on top.
Bake at 450\u00b0 about 15 to 20 minutes, covered or uncovered.
Layer your ham, potatoes and onions in a crock pot-lightly salt and peppering layers as you go-do not over salt.
Cover top layer with cheese.
Mix together the cream of celery soup, gravy and 1/2 can of milk.
Pour over cheese.
Dust with paprika.
Cover Crock and cook on low for 8 hours.
Melt butter in a soup pot over medium heat. Cook and stir celery, green onions, salt, and black pepper in melted butter until slightly tender, about 5 minutes.
Stir potatoes, chicken broth, and water with celery mixture. Bring to a boil over medium-high heat, cover, and lower heat to a simmer until vegetables are softened, about 30 minutes.
Stir cream of celery soup, cream of chicken soup, milk with the potatoes mixture. Season with salt and pepper. Cook until heated through, stirring occasionally, 5 to 10 minutes.
Place chops in margarine to brown.
Brush with Worcestershire sauce while browning.
Mix onion and celery soup.
Place 1/2 of this mixture in
the bottom of a casserole.
Place chops on top of mixture and cover with remaining soup.
Cook 20 minutes in microwave or until chops are done.
Serve over cooked noodles.
uart pot; add potatoes, carrots, celery, and onions; bring to boil
Mix rice, water, celery soup and mushroom soup.
Put into greased 13 x 9 x 2 inch pan.
Lay pork chops uncooked on top of all.
Cook all ingredients (except milk, butter, cheese and cream of celery soup) until tender. Then add milk, butter, cheese and cream of celery soup.
Combine lima beans, tuna, celery soup and water.
Pour into a greased casserole dish.
Cut cheese in triangles and place on top of toast triangles and arrange along center of casserole.
Bake at 350\u00b0 until beans are tender (25 to 35 minutes).