brown chicken in vegetable oil, about six minutes on each side. cut into bite size pieces.
in clean skillet, on med-high heat, add 1 can cream of mushroom soup and 1/2 cup of milk until creamy and thick.
add chicken.
serve over spaghetti noodles (we like spaghetti noodles with a little butter). you may top off with some grated parmesean cheese.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Bring a large pot of water to a boil for
ven on.
Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour
Preheat oven to 375\u00b0.
Place chicken breast in a casserole dish.
Cook for 35 to 40 minutes, or until chicken is tender.
In saucepan, add cream of mushroom soup; fill can half full with water and pour in saucepan.
Add cayenne pepper, onion powder, garlic salt and pepper.
Stir and bring to a boil.
Once well blended, pour mixture over chicken breast in casserole dish.
Let marinate in the oven on 275\u00b0 for 20 minutes.
Serve on a bed of rice.
Makes 4 servings.
Boil chicken until done. Strip chicken in bowl.
Pour cream of mushroom soup into pan. Pour 1 cup of water in.
Stir out lumps. Pour chicken into the pan.
Mix together.
Warm for 10 minutes. Serve over rice or mashed potatoes.
otatoes, cream of mushroom soup, onions, and water. Pour in enough chicken stock to
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
ot put a single layer of breaded chops in the oil
Brown your pork chops in a skillet.
Peel and slice the onion thinly.
Preheat oven to 350\u00b0F.
Place browned pork chops in a baking dish, layer with the sliced onions.
Top with mushrooms.
Mix cream of mushroom soup with the evaporated milk.
Pour over the top of the pork chops and onions.
Bake in the oven for about 45 minutes.
Serve hot.
shape the meat into several small meatballs and cook thoroughly in a skillet, drain if necessary.
Add 1 can of cream of mushroom soup, milk (just refill the can) add a little more milk if it is too thick for you.
Add in the chopped onions.
Stir and cook for 15 minutes.
Serve with biscuits.
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.
Brown and season pork chops with garlic salt and pepper.
Add cream of mushroom soup and milk.
Mix well in pan.
Simmer until pork chops are done.
Approximate cooking time:
35 minutes.
Serve with gravy over rice (my favorite) or potatoes.
This is one meal my mother used to make.
Now it is my favorite meal to make at home.
Turn oven on to 425\u00b0.
Wash pork chops, pat dry and salt and pepper very good.
Put chops in a large baking dish.
Cook for about 30 minutes.
Take out, add cream of mushroom soup and spread evenly over chops.
Cook until done.
Put pork chops in frying pan.
Season with salt, pepper, thyme, and onion salt.
Over medium high heat, brown chops on each side for about 7-9 minutes.
Add cream of mushroom soup, put on lid an simmer for 5 minutes.
I usually have mashed potatoes for the gravy-- it is wonderful!
Whisk the cream of mushroom soup, soy sauce, parsley, black pepper, Italian seasoning, chili powder, sugar, and milk together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
Mix hamburger, egg, bread crumbs, salt, pepper and onion in a large bowl.
Once mixed, add 1/2 can mushroom soup.
Mix together well.
Put in loaf pan and cook for 1/2 hour at 350\u00b0.
Drain excess fat from pan.
Layer top of meat loaf with mashed potatoes. Put back in oven for 10 minutes. Take 1/2 can mushroom soup and 1/4 cup milk and put in microwave for 1 minute. Put meat loaf and potatoes on plate.
Put cream of mushroom sauce over it.
Add your choice of veggies.
Mix meat, egg, seasoning, bread crumbs, onion and soup.
Make patties and brown in skillet on both sides (Pam or water).
Take patties out of skillet and drain grease.
Add the rest of cream of mushroom soup and mushroom bits and pieces.
Put patties back in skillet; cover and put on low fire for 20 minutes.
Lightly season pork chops with salt and pepper.
Brown on both sides.
Take out of pan and set aside.
In same pan, lightly saute sliced onion and green pepper.
Stir in can of cream of mushroom soup; take off stove.
In casserole dish, place pork chops; spoon onions, peppers and soup over chops.
Cover and place into oven and bake for approximately 45 to 50 minutes.
Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour.
Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup.
Cover, and cook on Low until very tender, 6 to 8 hours.