quivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Place chicken breasts in a saucepan with
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.
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325\u00b0 oven for 25 to 30 minutes.
oodles. They are part of the soup now.
Turn the heat
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.
pray; SHRED or dice rotisserie chicken removed from from bones to
Combine chicken broth and the package of mushrooms (remember to reserve those
Heat butter in a saucepan over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add broth, spaghetti, chicken meat, condensed cream of chicken soup, and sliced mushrooms. Cover and bring to a boil, about 5 minutes. Reduce heat and simmer until spaghetti is tender, about 20 minutes.
igh heat. Stir in the chicken and cook until no longer
Mix and flour pork chops, and brown in skillet.
Place in 9 X 13 dish, cover with 1 cup quick cooking rice.
Mix 1 can condensed cream of chicken soup with 1 cup milk, and pour over the chops and rice, being careful to cover rice with liquid.
Cover tightly and bake at 350 degrees for 1 1/4 hour. Soup will be absorbed into the chops and rice.
Take chicken breasts and place skin side down in a shallow casserole.
Cover with condensed cream of chicken soup.
Put in oven 1/2 hour at 325\u00b0.
After 1/2 hour, turn over and cook 1/2 hour more.
You can add a few drops of sherry.
Eat with rice, pasta, etc.
Combine cooked spinach and condensed cream of chicken soup. If the spinach has already been creamed, use instead the chicken broth.
You may thin the soup with spinach water, stock or milk. Season to taste.
Heat and serve.
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
Chop up your head of cauliflower in medium chunks. In
Saute zucchini and onion in 4 tablespoons margarine until tender.
Combine zucchini and onion with sour cream, cream of chicken soup, shredded carrots and 1 1/2 cups bread crumbs in 1 1/2-quart greased casserole.
Sprinkle with remaining crumbs tossed with 2 tablespoons margarine.
Bake for 30 minutes at 350\u00b0.