Bring chicken to a boil.
Cook until tender; drain water from chicken.
Stir in cream of chicken and broccoli soup.
Simmer for 5 to 8 minutes.
Serves 6.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
our over butter/onion mixture and whisk to form a
ll vegetables. Pan fry cauliflower and broccoli in a very hot buttered
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
First boil chicken. You can season the broth with whatever you want. Cook broccoli according to package directions. Save 1/2 cup of the chicken broth. Layer the following ingredients: shredded chicken, cream of broccoli soup, 1/2 cup chicken broth and Cheddar cheese. Bake for 20 minutes at 350\u00b0. Add French fried onions and bake 5 more minutes.
If frozen broccoli is used, thaw broccoli in colander under hot tap water about 30 seconds.
In larger saucepan, cook and stir onion in butter, about 2 minutes.
Stir in flour.
Add broth, whipping cream and broccoli.
Heat and stir until mixture comes to a boil.
Cook and stir (1 minute if using frozen broccoli or 5 to 6 minutes for fresh broccoli), until tender.
Add cheese, lemon juice and pepper.
Heat until cheese melts.
Stir occasionally.
In large bowl,
combine soups, milk and sour cream.
Stir in cheeses, rice, broccoli, onion, 3/4 teaspoon of paprika and pepper.
Coat 13 x 9-inch baking dish with nonstick cooking spray and transfer mixture.
Sprinkle with remaining paprika.
Cover and bake at 350\u00b0 for 35 minutes.
Uncover;
bake 5 to 10 minutes longer or until rice and broccoli are tender.
Serves 16 as a side dish.
Combine chicken and broccoli in shallow 2-qt casserole dish.
Mix milk and soup together. Pour and stir in casserole dish.
Mix breadcrumbs with melted margarine to make crumb topping.
Sprinkle casserole with cheese then crumb topping. Bake at 425\u00b0F' for 20 minutes or until bubbly hot.
Preparation time includes cooking chicken and broccoli.
Melt butter in saucepan and add onion; saute 5 minutes.
Add potatoes, water and bouillon cubes.
Cover and bring to boil; reduce heat and cook until potatoes are tender, about 15 minutes. Remove 1 cup potato cubes and set aside.
Pour contents into large bowl and beat with mixer until smooth.
Return to pot.
Mix in reserved potatoes and broccoli.
Over medium heat gradually add cheese, stirring until heated through and cheese melts.
Season and enjoy.
Serves 4.
In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes.
Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes.
Stir in the cheese and broccoli. Simmer for 10 minutes. Serve.
Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.
Skin and debone chicken.
Saute chicken, onion and mushrooms in the tablespoon of oil.
Saute until the chicken is done and the onion is tender.
Add both cans of soup.
Cook the pasta.
Drain. Add the soup mixture.
Cook the broccoli.
Add to the soup and pasta mixture.
Add everything else.
Sprinkle the cheese on top.
Boil chicken parts.
Boil noodles and boil broccoli.
Mix the can of golden mushroom soup with cream of chicken and broccoli soup.
Debone chicken and mix all ingredients, except cheese, together in a casserole dish.
After all ingredients are mixed, add shredded cheese on top.
Put in oven until cheese has melted, then take out and serve.
Brown chicken in margarine on both sides (approximately 10 minutes).
Spoon off chicken fat.
Combine soup, milk, black pepper, green and red mango peppers and broccoli.
Pour over chicken and cook covered on low until chicken is tender.
Makes 4 servings.
Can serve with noodles or rice.
In a 4-quart saucepan, prepare noodles according to package directions.
Add broccoli for last 5 minutes of cooking time. Drain in colander.
In same saucepan, combine soup, sour cream, cheese and black pepper; add noodles and broccoli.
Over low heat, heat through, stirring occasionally.
Garnish with diced carrot and red pepper, if desired.
Preparation time:
5 minutes; cook time:
20 minutes.
Cook broccoli.
I sometimes boil the chicken and cut up into small pieces.
Sometimes I leave chicken uncooked and put on top of rice and broccoli in whole pieces.
Put rice in bottom of 9 x 13-inch pan.
Put cooked broccoli on top, then chicken.
Mix soup with water and spices.
Pour over mix.
Cook at 350\u00b0
until rice (and chicken) is done, 45 minutes to 1 hour.
In a 4-quart saucepan, prepare noodles according to package directions.
Add broccoli for last 5 minutes of cooking time. Drain.
In saucepan, add soup, sour cream, Parmesan cheese, pepper, noodles and broccoli.
Over low heat, heat through, stirring occasionally.
Makes 5 servings.
Cook vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Boil water with can of broccoli soup.
Stir in chicken pieces. Add butter.
Let boil.
Add cooked rice.
To make it thicker, lessen butter and water.
Can pour over rice, if desired.
Makes a nice pot of soup.