Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
Add taco seasoning, cumin, and cilantro, stir.
Add onion and celery, cook on low about 5 minutes.
Add black beans, sweet corn, and chicken.
Cook on low for 10-20 minutes, stirring occasionally.
Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
igh heat.
Add in chicken, season with salt and pepper; cook
Put rice in a 9 x 13-inch baking dish or cake pan.
Stir in dry onion soup.
Lay chicken breasts on top of rice mixture.
Mix both soups and 1 soup can of water in a bowl.
Pour soup mixture over chicken breasts and rice.
Cover with foil and bake at 350\u00b0 for 1 1/2 hours.
Uncover and bake 30 more minutes until rice is done.
You may need to pick up chicken breasts and stir liquid into rice about halfway through cooking.
Bake chicken breast in oven until tender and light brown.
Mix soup with water and pour over chicken.
Bake for 10 more minutes or until soup is hot.
Prepare Rice-A-Roni according to package directions.
Serve chicken with Rice-A-Roni.
Bake chicken in 350\u00b0 oven.
Place rice and soup mix in the bottom of an ungreased 9 x 13-inch pan.
Salt chicken lightly and put in a single layer on top of rice.
Mix chicken soup with water.
Pour over all and bake for 2 hours at 325\u00b0.
Cover with foil and uncover the last 1/2 hour to brown slightly.
More water may be added, if needed.
Pour chicken broth over raw rice in a large casserole dish. Dot with butter.
Salt and pepper to taste.
Drain mushrooms and add to casserole. Put chicken on top of mix.
Sprinkle onion soup mix over all.
Dilute chicken soup with milk and spoon over chicken.
Sprinkle with paprika and bake, uncovered, at 350\u00b0 for 1 hour.
Cover and bake 1/2 hour longer.
Combine chicken soup and water in large casserole dish.
Add chicken and sprinkle rice and onion soup mix over chicken.
Top with mushroom soup.
Cover tightly and bake 1 hour at 375\u00b0.
Do not open oven while baking.
In a large saucepan, bring broth to a simmer over low heat.
Add rice and cream.
Season with salt, pepper and nutmeg.
Cover and cook for 20 minutes, until rice is tender.
Serve hot sprinkled with parsley.
Brown chicken in margarine; turn once.
Place in casserole dish.
Mix chicken soup, sour cream, shredded Mozzarella cheese, cooking wine and Parmesan cheese.
Pour over chicken.
Cover and bake 30 to 45 minutes at 350\u00b0 until chicken is tender.
Cook rice according to package directions.
Serve chicken and sauce over rice.
To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill
Cook onion and celery in butter and add 1 can cream of chicken soup with water.
Bake at 325\u00b0 for 1 hour uncovered.
Place raw chicken in a large stockpot.
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Mix chicken soup with wine.
Spray 9 x 13-inch pan; place chicken in pan and top each with slice of Swiss cheese.
Spread soup and wine mixture over it.
Sprinkle the 1 cup herb stuffing over top.
Dot with butter.
Cover first half of baking, then uncover.
Bake at 350\u00b0 for 55 minutes.
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.
Mix cream of chicken soup with water.
Pour into 13x9x2 baking dish.
Lay chicken breasts on top.
Add a slice of Swiss cheese on each chicken breast.
Pour the dry stuffing mix over the top, covering it completely.
Bake covered at 350F for 1-1/2 hours.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
bring 4 cups water and chicken soup to a boil. Melt butter
I have used leftover cooked rice for this soup recipe. Add the cooked