Combine chicken broth, celery, onion, carrot, a dash of Mrs. Dash, uncooked rice and salt to taste.
Cook slowly until rice
is done and vegetables are tender.
Add can of cream of chicken soup
and can of chicken or turkey.
Continue cooking for 30 minutes, adding water as necessary.
Serves 4.
mix the cream of mushroom soup with 1 1/4 cups
Mix chicken soup and milk to a sludge.
Cook pasta to your taste.
Meanwhile, bring cooked chicken and chicken stock to a boil.
Lower heat and add chutney.
Add chicken soup sludge while constantly stirring to thicken sauce.
Simmer until pasta is cooked.
Drain pasta, add to chicken sauce and serve.
vernight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced
Put chicken in baking dish.
Pour the soup over chicken.
Mix the stuffing mix as directions say, just until moistened.
Put over top of chicken.
Cook in the oven, uncovered, at 350\u00b0 for 30 minutes, or until chicken soup bubbles up through the dressing. Serves 4 to 6 people.
For the chicken stock:
In a large
Boil chicken until done.
Then cut up into small pieces. Place half of the chicken in the bottom of casserole dish.
Then pour cream of mushroom soup over chicken.
Then
place remaining chicken in dish and cover with cream of chicken soup.
Crush Ritz crackers and sprinkle on top and drizzle with butter.
Cut chicken into chunks.
Boil.
In a large sauce pan, add chicken, soup, milk and water.
Heat to boiling point, stirring occasionally.
Reduce heat to simmer.
Pull apart biscuits into bite size pieces and add to soup mixture.
Heat and stir until dumplings reach desired texture.
Mix cream of chicken soup and water and bring to a boil.
Cut each biscuit in 4 pieces and drop in hot soup and cook until biscuits are done.
Add margarine; salt and pepper to taste if desired.
Quick meal!
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.
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
Break up chicken and line bottom of dish.
Pour cream of chicken soup over chicken.
Sprinkle stuffing over top as desired. Bake at 375\u00b0 for 15 to 20 minutes.
Saute onion and celery in butter.
Mix chicken, celery, onion, nuts, rice, chicken soup, salt, pepper and lemon juice.
Mix mayonnaise with water and add to chicken mixture.
Gently stir in eggs.
Turn into a greased 9-inch square pan.
Top with potato chips.
Bake at 450\u00b0 for 15 minutes or until bubbly.
Skin and wash chicken pieces.
Fry quickly.
Drain.
Put in slow cooker on low.
Mix 1 can cream of chicken soup with 1/2 cup of water.
Pour over chicken.
Cook on low 6 hours.
Heat cream of chicken soup, chicken broth and canned chicken to boil.
Add frozen noodles and simmer until tender, about 15 minutes.
Salt and pepper to taste.
Serves 5.
In hot skillet, saute minced onion, chopped peppers, salt and paprika until onion is golden, approximately 5 to 8 minutes. Remove from heat.
Stir in chicken soup; bring to boiling, stirring constantly.
Stir in chicken; remove from heat.
Stir in sour cream.
Delicious served over rice, in pastry cups, on noodles or toast points.
Put layer of chicken in casserole dish.
Then add cream of celery soup (undiluted) and cream of chicken soup.
Melt oleo. Add stock and stuffing mix.
Place on top of casserole and bake for 30 minutes at 350\u00b0.
Bring hash browns, onion and chicken broth to a slow boil. Simmer until potatoes are tender.
Stir in cream of chicken soup and milk.
(I usually put in 1 cup of milk at first.
It just depends on how thick you like your soup.)
Salt and pepper to taste.
I also add a little garlic salt to give it flavor.\tLet mixture simmer for 10 to 15 minutes, stirring occasionally.
Top with grated cheese, chives and real bacon bits.
Prepare cornbread mix as directed and cook.
Remove from oven and allow to cool 5 minutes. In a large bowl, combine crumbled cornbread, onion, poultry seasoning, celery soup, chicken soup and canned chicken.
Mix thoroughly.
Add water, if needed, to get desired consistency. Turn into large baking pan that is slightly greased. Bake at 400\u00b0 for 5 to 10 minutes or until browned. Serves 6 to 8.