In large skillet brown chicken breasts in margarine for 10 minutes.
Drain grease.
Add soup, broccoli, pepper and water. Bring to a boil.
Cover and reduce to simmer for 20 minutes, stirring occasionally.
Serve over white rice.
Garnish with tomatoes.
Chop broccoli and lightly cook.
Melt butter; add onion and stir in flour.
Add milk to make gravy.
Add cream of mushroom or chicken soup; add the broccoli.
Add the Cheddar cheese soup and cook until cheese is melted.
Place broccoli in 2-quart saucepan. Add salt and pepper to taste. Cover with water. Cook until tender. Mash broccoli up, if desired, with potato masher. Add milk. Bring to a boil and add can of Cheddar cheese soup. Add a few slices of cheese, if desired. Add garlic or onion powder to taste. Mix flour with a little water to blend, then add to soup and simmer 10 to 15 minutes, stirring occasionally.
Cook winter mix until tender; drain.
Mash and add Cheddar cheese soup.
Cook diced potatoes and diced onion until tender. Cook in just enough water to cover.
Add water, onion and potatoes to soup mixture.
Add milk and butter to desired consistency.
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.
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.
Empty Cheddar cheese soup cans into pan on stove top.
Stir in soup cans filled with milk on medium heat.
After lumps are gone, stir in rest of ingredients.
Cook for 1/2 hour over medium-high heat, stirring occasionally.
Can be served over baked potato, toasted bread or in a bowl.
Cook potatoes, celery, carrots, onion and pepper in water until tender. Do not drain.
Make a white sauce of oleo, flour and milk (will not be thick).
Beat in Cheddar cheese soup and diced ham.
Combine all together and heat.
e careful not to have soup at a heavy boil or
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.
Cook broccoli as package directs and drain thoroughly.
Beat eggs in mixing bowl.
Stir in celery soup, Cheddar cheese soup and mayonnaise.
Place drained broccoli in shallow baking dish.
Spoon egg mixture over the broccoli.
Bake in a 375\u00b0 oven for 45 minutes.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
an of condensed cheddar cheese soup, stirring frequently.
Cook broccoli according to
In a big pot, pour in all the cans of soup and mix together. Heat until bubbling.
Microwave the broccoli until soft, mix into soup.
Mix in velveeta and stir until well mixed and melted. Serve.
You can also add in chicken or other meats for flaver. And to save time you can get the cheese and broccoli soup instead of the cheddar and the broccoli florets.
Can also be made in a crockpot and simmer all day but do not but velveeta in until right before serving as it will stick to the bottom and burn.
Cook and drain frozen broccoli.
Mix together broccoli, mushroom soup, mayonnaise, onion and 2 eggs.
Add Cheddar cheese soup, Stove Top and melted butter.
Put in baking dish.
Bake at 350\u00b0 for 45 to 55 minutes.
epper if preferred.
If broccoli florets are not already cooked
Prepare broccoli according to directions on package (you can just steam the broccoli, if you prefer).
Melt margarine in a saucepan.
Add Cheddar cheese soup and cream soup.
Blend together until smooth.
Add cooked or steamed broccoli and croutons; mix well.
Pour into a 13 x 9-inch greased baking dish.
Top with approximately 1 cup of bread crumbs.
Bake in a 350\u00b0 oven until brown and bubbly.
Bake approximately 30 minutes.
Cook broccoli as directed on package.
Drain.
Mix with other ingredients but use 1/2 can cheese soup.
Pour into 1 to 2-quart casserole.
Top with rest of the Cheddar cheese soup.
Cook at 350\u00b0 for 15 to 20 minutes until bubbly.
In saucepan over medium heat, heat water to boiling.
Add noodles and broccoli.
Return to boiling.
Reduce heat to low. Cover; simmer 5 minutes or until noodles and broccoli are tender, stirring occasionally to separate noodles.
Add 1 seasoning packet (reserve remaining seasoning packet for another use); drain off most of the liquid.
Stir in cheese soup, sour cream and pepper. Heat through, stirring occasionally.
Top with sweet red pepper if desired.
Makes 6 servings.
Brown onions and celery in saucepan with margarine.
Combine all other ingredients except Cheddar cheese soup.
Mix well in casserole dish.
Heat Cheddar cheese soup in a saucepan and spread over mixture.
Cover and bake about 45 minutes or until brown around edges in preheated 350\u00b0 oven.