In large skillet brown chicken breasts in margarine for 10 minutes.
Drain grease.
Add soup, broccoli, pepper and water. Bring to a boil.
Cover and reduce to simmer for 20 minutes, stirring occasionally.
Serve over white rice.
Garnish with tomatoes.
Chop broccoli and lightly cook.
Melt butter; add onion and stir in flour.
Add milk to make gravy.
Add cream of mushroom or chicken soup; add the broccoli.
Add the Cheddar cheese soup and cook until cheese is melted.
Place broccoli in 2-quart saucepan. Add salt and pepper to taste. Cover with water. Cook until tender. Mash broccoli up, if desired, with potato masher. Add milk. Bring to a boil and add can of Cheddar cheese soup. Add a few slices of cheese, if desired. Add garlic or onion powder to taste. Mix flour with a little water to blend, then add to soup and simmer 10 to 15 minutes, stirring occasionally.
For chilled soup, partially thaw broccoli.
Break in small chunks.
Place in blender with 1/2 cup of the milk.
Blend until broccoli is very fine.
Add remaining milk and next 6 ingredients. Blend until smooth, 45 to 60 seconds.
Chill thoroughly.
If you wish for heated broccoli soup, cook the frozen broccoli.
Heat with other ingredients on low heat, but do not let scorch.
Cook winter mix until tender; drain.
Mash and add Cheddar cheese soup.
Cook diced potatoes and diced onion until tender. Cook in just enough water to cover.
Add water, onion and potatoes to soup mixture.
Add milk and butter to desired consistency.
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.
Empty Cheddar cheese soup cans into pan on stove top.
Stir in soup cans filled with milk on medium heat.
After lumps are gone, stir in rest of ingredients.
Cook for 1/2 hour over medium-high heat, stirring occasionally.
Can be served over baked potato, toasted bread or in a bowl.
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 potatoes, celery, carrots, onion and pepper in water until tender. Do not drain.
Make a white sauce of oleo, flour and milk (will not be thick).
Beat in Cheddar cheese soup and diced ham.
Combine all together and heat.
e careful not to have soup at a heavy boil or
epper if preferred.
If broccoli florets are not already cooked
void curdling, do not allow soup to boil after cheese is
Cook broccoli as package directs and drain thoroughly.
Beat eggs in mixing bowl.
Stir in celery soup, Cheddar cheese soup and mayonnaise.
Place drained broccoli in shallow baking dish.
Spoon egg mixture over the broccoli.
Bake in a 375\u00b0 oven for 45 minutes.
Cook and drain frozen broccoli.
Mix together broccoli, mushroom soup, mayonnaise, onion and 2 eggs.
Add Cheddar cheese soup, Stove Top and melted butter.
Put in baking dish.
Bake at 350\u00b0 for 45 to 55 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.
an of condensed cheddar cheese soup, stirring frequently.
Cook broccoli according to
Cook broccoli as directed on package.
Drain.
Mix with other ingredients but use 1/2 can cheese soup.
Pour into 1 to 2-quart casserole.
Top with rest of the Cheddar cheese soup.
Cook at 350\u00b0 for 15 to 20 minutes until bubbly.
In a big pot, pour in all the cans of soup and mix together. Heat until bubbling.
Microwave the broccoli until soft, mix into soup.
Mix in velveeta and stir until well mixed and melted. Serve.
You can also add in chicken or other meats for flaver. And to save time you can get the cheese and broccoli soup instead of the cheddar and the broccoli florets.
Can also be made in a crockpot and simmer all day but do not but velveeta in until right before serving as it will stick to the bottom and burn.
o boiling. Add noodles and broccoli.
Return to boiling.
In saucepan over medium heat, heat water to boiling.
Add noodles and broccoli.
Return to boiling.
Reduce heat to low. Cover; simmer 5 minutes or until noodles and broccoli are tender, stirring occasionally to separate noodles.
Add 1 seasoning packet (reserve remaining seasoning packet for another use); drain off most of the liquid.
Stir in cheese soup, sour cream and pepper. Heat through, stirring occasionally.
Top with sweet red pepper if desired.
Makes 6 servings.