Melt butter in skillet. Brown and cook chicken strips in butter until done. Add water, soup and mushrooms. Mix well. Add broccoli and cook until broccoli is done to taste. Serve with white or wild rice.
Mix soup, water, rice, broccoli, paprika, salt and pepper in a 2 quart baking dish.
Put chicken on top on rice mixture and sprinkle with paprika, salt and pepper.
Top with cheese. (I also put some Parmesan and Breadcrumbs on here too, but that's optional).
Cover and bake 40 minutes at 375 degrees.
Remove foil and bake another 5-10 minutes until chicken and rice is done.
Place unopened broccoli pouch in vigorously boiling water in saucepan. Do not cover.
Bring water to a second vigorous boil and heat for 16 minutes.
Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender.
Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
Add water and milk. Cook until thickened, stirring constantly.
Stir in broccoli.
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.
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 broccoli just until it is tender; drain.
Mix cheese soup and milk in a saucepan; bring just to a boil, stirring constantly. Mix well.
Butter glass Pyrex dish.
Arrange broccoli in dish. Pour cheese soup on broccoli.
Make sure broccoli is covered. Place slices of cheese on top of broccoli.
Cook at 350\u00b0 until bubbly and sliced cheese just starts to brown.
Grease the inside of the crock pot and dump in your rice and sprinkle carrots and broccoli slaw on top. In a bowl, mix the soup, onion, artichokes, soy sauce and cheese. Pour half the soup mixture over the rice/carrots and give it a stir. Place the chicken on top, then pour the rest of the soup mixture on top. Cover and cook for 3 hours on high. Serve with some warm crusty bread and butter.
Place broth, onions, and broccoli in a pan and simmer 8-10 minutes. You should still see small chunks of broccoli floating in it.
Add milk and stir in potato flakes.
Stir in butter and cheese. Heat 2-3 more minutes. Serve with oyster crackers or saltines.
Adjust soup's consistency by adding milk to thin or potato flakes to thicken. If you want a saltier soup add a bouillon cube.
Place broccoli in 10 x 6 x 2-inch dish.
Blend soup, milk and cheese.
Pour over broccoli.
Melt oleo and mix with crumbs.
Top over broccoli and bake at 350\u00b0 for 30 minutes.
Slightly pound cutlets.
Defrost broccoli; cook rice.
Place a layer of rice on cutlet.
Place 1 to 2 spears of broccoli on top of rice.
Roll cutlet closed and dip in seasoned bread crumbs. Close cutlet with toothpick.
Pour cream of broccoli soup over stuffed cutlets and bake at 375\u00b0 to 400\u00b0 for 20 to 25 minutes. Recipe serves 4 people.
Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.
Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.
In a medium saucepan, cook onion in hot margarine or butter until tender, but not brown. Add corn, broccoli, carrot and water. Bring to boiling. Reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Stir in soup, milk, cheeses and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated through.
Serves 4 as a first course.
In a large Pot put the water, boullin, and onion.
Cover and cook on medium heat for 20 minutes.
Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper).
Cover and cook on medium for another 20 minutes.
Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks).
Stir until the cheese is melted.
Either simmer on low or pour into a crockpot on low for up to 4 hours.
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 using package directions.
Combine soup and sour cream in bowl; mix well.
Layer broccoli, soup mixture, rice, chicken, cheese and water chestnuts in medium baking dish.
Toss cracker crumbs with butter in bowl.
Sprinkle over casserole. Bake at 350\u00b0 for 20 minutes.
Yield:
8 servings.
Cut broccoli heads into florets. Peel and
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.
b>soup pot, saute onions and garlic until wilted.
Add chopped broccoli
Cook broccoli according to package, omitting salt; drain well. Saute onion in butter in a medium saucepan.
Add broccoli and remaining ingredients to saucepan; cook over medium heat until cheese melts, stirring often.
Serve immediately.
Yields 5 1/2 cups.