Cook egg noodles as directed; do not drain water.
Add chicken pieces and 2 cans creamy chicken soup.
Stir.
Cook on medium heat about 20 minutes.
Serve with bread and butter.
Bring chicken broth to a boil.
Add egg noodles and boil til they are done.
Add chicken and cream of chicken soup.
Heat through.
Remove from heat.
Garnish with sour cream and parsley. (I always use sour cream, but not the parsley).
mix the cream of mushroom soup with 1 1/4 cups
Pour 49.5 ounce can chicken broth into a 5-quart
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
eat to medium-low. Cook chicken breasts in the simmering water
In an 8x8 pan (NOT muffin tins), prepare muffin mix according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine shredded chicken, cream of chicken soup, cream of celery soup, salt and pepper and mix well. Pour mixture into a lightly greased 9x13 inch baking dish and crumble baked muffin mix on top.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until bubbly.
For the chicken stock:
In a large
oat bottom of crock. Put chicken into bottom of slow cooker
nch baking dish.
Arrange chicken breasts into prepared baking dish
Arrange chicken in lightly buttered 13 x 9-inch baking dish. Top chicken with cheese slices; combine soup and wine and spoon over chicken.
Sprinkle with stuffing mix.
Drizzle with melted margarine.
Bake at 350\u00b0 for 45 to 55 minutes.
Serve with plain rice or rice to which you add mushrooms or water chestnuts.
In a soup pot, heat oil over medium
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown.
Then place the chicken in a 9x13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
inutes. Mix in cream of chicken soup, sour cream, and cumin.
Combine chicken, soup, and sour cream.
Spread
egetables in large saucepan with chicken breasts and water. Add salt
In 4-quart saucepan, combine milk, chicken broth, cream of potato soup and cream of chicken soup; blend well.
Add remaining chowder ingredients, except cheese; mix well.
Cook over medium heat until thoroughly heated, stirring occasionally.
Remove from heat.
Add cheese; stir until melted.
Mix chicken, soup, liquid and spices.
Bring to boil.
Pour in noodles and simmer for 10 to 15 minutes.
Serve with crackers or toast.