Go to Charlotte, NC on I-77.
Take the Nations Ford exit to Sam's Wholesale Club; show your ID card.
Go to frozen food section; buy Campbell's broccoli and cheese soup.
Take home; follow directions and enjoy!
Dice chicken and brown in butter.
Pour broccoli cheese soup over chicken.
Simmer for 20 minutes.
Pour over cooked white rice.
Cook white rice according to package directions.
Spread rice on bottom of ungreased casserole dish.
Place chicken breasts on top of rice.
Pour can of broccoli-cheese soup over chicken and rice.
Cover and bake for 1 hour at 350\u00b0 or until chicken is done.
- they're great!
Add broccoli and water and bullion to
Boil broccoli in water until soft.
Add cheese, soup and onion.
Simmer 20 minutes.
In a large skillet over medium heat cook chicken in butter until browned on both sides. Stir in remaining ingredients and heat until bubbly. Reduce heat and simmer covered, stirring occasionally, until broccoli is tender (about 20-25 minutes).
melt butter in small boiler, add onions and cook until tender.
while they are cooking, steam broccoli and carrots in steam bag in microwave for about 4 minutes or until tender.
Move carrots and broccoli into boiler with onions and saute for a minute or two, adding kosher salt and fresh pepper at this point.
Add campbell's cheddar cheese soup and 1/2 can of milk and stir until smooth over low heat.
add cheese to soup when ready to serve.
for a little kick, add 1/4 teaspoon of cajun seasoning while cooking over low heat.
Wash broccoli, cut the florets into small bitesize pieces.
Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
Cut cooked potatoes into bitesize cubes.
In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
Add potato cubes and broccoli florets.
Cook for about 15-20 mins on 350 until the broccoli is cooked through.
Add shredded cheese, cook until cheese melts.
pepper to taste.
Cook broccoli flowerets in water until tender.
Drain.
Open chicken and cheese soups and add 2 cans of water.
Put in large boiler.
Add broccoli to soup mixture.
Thin with milk if too thick.
Serve hot, topped with cheese.
Cook and drain pasta.
Mix broccoli cheese soup with milk.
Stir in 1 stick of melted butter and 1 cup shredded cheddar cheese into soup mix.
Gently mix the pasta with the soup mix.
Spray baking dish with non stick spray.
Pour pasta into baking dish.
Top with 1 cup of shredded cheddar cheese.
Mix bread crumbs with 1 stick of melted butter and place on pasta.
Bake 450 for 20 minute or until hot.
Steam broccoli until tender.
Prepare stuffing as directed on box.
Mix broccoli-cheese soup with 3/4 cup of water and heat until soupy.
Place chicken in bottom of casserole dish.
Add chopped, steamed broccoli.
Add soup.
Top with prepared stuffing mix.
Bake in a 350\u00b0 oven until stuffing mix has browned (approximately 20 minutes).
Very good!
he can of Progresso Potato, Broccoli& Cheese Soup in the crock pot.
In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
Once tender, mash soup with a potato masher, and add butter and cream.
Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
This easy recipe freezes well if prepared with
In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
In a large heavy-bottom pot melt the butter over medium heat; add in the onions, saute until the onions are translucent (adding in the garlic, if using the last 2 minutes of cooking).
Add/stir in all the three undiluted soups, frozen thawed broccoli, Velveeta cheese, mushrooms and milk; cook stirring until the cheese melts and the broccoli is tender.
Season with salt and pepper to taste.
Ladle into bowls and top with grated Parmesan cheese if desired.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
Cook the broccoli in the water until tender but not mushy.
Stir in onion or chives, cream of mushroom soup, milk and butter.
Heat to a simmer and cook three minutes, stirring well.
Add cheese and stir until it melts.
Serve immediately.
Mix ingredients together. Heat and serve.