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 -- .
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
Cut chicken into fryer pieces.
Whisk eggs together.
Roll chicken into egg mixture.
Then into flour.
Fry in hot oil, add salt,
pepper and garlic powder to your liking.
When browned, place in baking dish and pour the cream of chicken soup with milk added over the chicken.
Bake for 1 hour at 350.
Serve with mashed potatoes.
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.
an of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered
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.
Cut up chicken into small chunks.
Put chicken in a skillet with 1/4 cup of water.
Cook chicken until done (approximately 10 minutes).
Chop up onion; add to chicken.
Cook for 5 more minutes.
Add cream of chicken soup and milk.
Simmer for 15 more minutes.
Place chicken breasts in a saucepan with
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.
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.
Boil chicken until done.
Separate into small pieces.
Add chicken broth, butter, cream of chicken soup and seasoning salt. Let simmer for 30 minutes.
Serve over rice or egg noodles.
In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.
In saucepan, prepare 2 cups of instant long-grain white rice as directed.
When rice is fully cooked and still steaming stir in 1 can of cream of chicken soup and add salt and pepper to taste.
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.
Combine in a large bowl ground beef, eggs, salt, pepper and garlic powder.
Finely chop green pepper and onion.
Add to ground beef mixture.
Add 1/2 can of cream of chicken soup.
Mix well.
Layer chicken, 1/2 of dressing and cream of celery/mushroom soup in a medium sized, greased casserole dish.
Repeat layers using cream of chicken soup.
Pour 1 soup can of water over tops and sides of casserole.
Sprinkle with paprika.
Bake at 350\u00b0 for approximately 30 minutes or until bubbly.
This can be prepared ahead of time and baked just before serving.
Preheat oven to 350 degrees.
Cook spinach using microwave directions.
Cook cream of chicken soup (adding one can of chicken broth or water) with cream cheese.
Drain chicken and add spinach, garlic, onion powder, butter and parmesan cheese together in 9x13 pan. Add chicken soup mixture and 1 cup uncooked rice. Mix together. Top with cheese.
Bake for 25 minutes.
Boil chicken and remove from bones.
Melt butter and mix into dressing mix.
Layer:
chicken, dressing mixture, can of cream of mushroom soup and can of broth.
Repeat, using cream of chicken soup instead of the mushrooms.
Top with remainder of buttered dressing mixture.
Bake, uncovered.
(One canister Stove Top stuffing mix may be used in place of Pepperidge Farm mix.)
Bake at 400\u00b0 for 30 minutes or until brown.
Remove chicken and skin from bones; cut into pieces.
Mix stuffing with melted margarine.
Grease flat casserole dish. Layer stuffing, then chicken and mushroom soup, diluted with 1 cup of broth.
Repeat layers using cream of chicken soup and 1 cup of broth.
Top with some reserved stuffing mix.
Bake for 45 minutes to 1 hour at 350\u00b0.
Chop up your head of cauliflower in medium chunks. In