In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.
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.
he Minute rice.
Combine cream of chicken mushroom soup and soup can of milk in small
Sprinkle rice in bottom of casserole dish.
Place chicken over rice.
Pour onion soup mix over chicken.
Add cream of chicken mushroom soup.
Add water to entire mixture.
Cover casserole dish and bake for 1 1/2 hours at 325\u00b0.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
n of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup
Mix together well the cream of chicken soup and chicken broth.
Cook the rice according to directions and then mix into soup.
Stir in chicken.
Salt and pepper to taste.
Heat and serve.
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
In a large pot, boil and debone chicken.
Add cream of chicken soup and onion (cut up).
Also add rice; cook until rice is done. Serve.
Salt and pepper to taste.
In saucepan, prepare 2 cups of instant long-grain white rice as directed.
When rice is fully cooked and still steaming stir in 1 can of cream of chicken soup and add salt and pepper to taste.
Mix all and place in baking dish or casserole that has been greased.
Place chicken on top of mixture.
Salt and pepper to taste.
Pour 1 stick melted oleo over top of chicken.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
Cover the last 30 minutes.
Boil chicken until done.
Separate into small pieces.
Add chicken broth, butter, cream of chicken soup and seasoning salt. Let simmer for 30 minutes.
Serve over rice or egg noodles.
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Cut chicken into fryer pieces.
Whisk eggs together.
Roll chicken into egg mixture.
Then into flour.
Fry in hot oil, add salt,
pepper and garlic powder to your liking.
When browned, place in baking dish and pour the cream of chicken soup with milk added over the chicken.
Bake for 1 hour at 350.
Serve with mashed potatoes.
Combine chicken broth and the package of mushrooms (remember to reserve those
Place chicken breasts in a saucepan with
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Cut up chicken into small chunks.
Put chicken in a skillet with 1/4 cup of water.
Cook chicken until done (approximately 10 minutes).
Chop up onion; add to chicken.
Cook for 5 more minutes.
Add cream of chicken soup and milk.
Simmer for 15 more minutes.