Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
mix the cream of mushroom soup with 1 1/4 cups
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
Place frozen chicken breasts in bottom of crock
Preheat oven to 375\u00b0F.
Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
Mix together chicken, soup, milk, and vegetables.
Pour chicken mixture into casserole.
Mash potatoes with butter and milk, salt and pepper to taste.
Spoon mashed potato topping onto pie, and gently smooth it over evenly.
Bake in a preheated oven for 45-60 minutes.
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
Stew chicken until tender; pick chicken off bone.
Mix chicken with broth from the stewing.
Add cream of chicken soup with skim milk, salt and pepper.
Bring to rapid boil.
Add dumplins: Bisquick drop biscuit recipe on side of Bisquick box.
Drop dumplins in boiling chicken mixture.
Boil until done.
he cream of mushroom soup, cream of chicken soup, and milk; set aside
otato soup and cream of chicken soup in mixing bowl.
Add chicken broth
ater to a boil. Cook chicken breasts in boiling water until
In large stock pot, combine chicken, salt & water. Bring to a
Combine chicken soup, mushroom soup, chicken broth and diced chicken meat in large pot. Add next 3 ingredients; bring mixture to boil and stir in frozen noodles. Reduce heat to low and simmer for 45 minutes or until noodles are tender.
- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
Remove skin from chicken.
Lightly sprinkle chicken on both sides with salt, pepper, paprika and garlic salt.
Brown in melted oleo.
Add cream of chicken soup, water (blended together) and 1 teaspoon parsley flakes.
Also add a dash more of garlic salt. Cook covered until chicken is tender.
The soup makes a delicious gravy of its own and this is very good served with herbed rice. This can be prepared the night before and cooked, then heated slowly when ready to serve.
Great for working women.
nough to cover the 4 chicken breasts with a couple of
Boil chicken and dry onion soup mix together until chicken is tender.
Remove chicken from broth.
Reserve 1 cup of broth and mix with 2 cans of cream of chicken soup.
Remove skin and bone from chicken.
Chop the chicken coarsely.
Mix chicken, sage, black pepper, Veg-All and chicken soup mix.
Pour into a 9 x 13-inch casserole dish.
Cook chicken and debone.
Layer chicken on bottom of a greased casserole dish.
Combine cream of celery soup and cream of chicken soup; spread over chicken.
Combine the stuffing, egg, chicken broth, onion, margarine, salt and pepper; spread over the top of chicken.
Bake at 350\u00b0 for 30 to 40 minutes.
Combine chicken pieces, soups, pimentos and seasonings in saucepan.
Heat until bubbling and hot.
Line a large Pyrex casserole dish (that has been sprayed with Pam) with chow mein noodles.
Pour hot chicken/soup mixture over noodles.
Top with grated cheese.
Place in 350\u00b0 oven until cheese is golden brown.
Pressure cook chicken
and
bone.
Heat
soups together with one can water and the green chilies.
Stuff each tortilla with chicken, soup
mixture
and
cheese.
Pour remaining soup mixture and cheese over enchiladas.
Makes 2 (11 x 7 x 2-inch) baking dishes.
Heat in warm 300\u00b0 oven until cheese is melted.
Boil chicken, cool and remove skin and bones.
Place chicken in casserole dish.
Mix soups and add to top of chicken.
Place stuffing on top of chicken soup mixture.
Add chicken stock on top of stuffing.
Bake at 350\u00b0 until top is golden.