i have tons of cans of cream of chicken soup %26amp; tons of chicken wings (from costco)Would anybody know of a recipe w/campbell's cream of chicken soup and chicken wings?
There's crockpot chicken wing soup.
6 cups milk
3 cans condensed cream of chicken soup
(10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about
1 lb.)
1 cup sour cream (8 oz.)
Combine all ingredients in a crockpot. Cover and cook on LOW for 4 to 5 hours. You can add about 1/4 cup of hot sauce for buffalo chicken wing soup.Would anybody know of a recipe w/campbell's cream of chicken soup and chicken wings?
Go to the Campbells website. They have tons of recipes using all their soups there.
yes, season the wings with salt, garlic powder, and black pepper.
saute them in a lightly oiled skillet on both sides until brown.
pour in the can of soup, a small amount of water,some dried thyme, and some sliced onions and mushrooms.
put a lid on it and let it simmer on low heat until the gravy is smooth and the chicken is tender.
serve this dish with rice or mashed potatoes, a green salad, and dinner rolls.
Bake your chicken wings at about 350 in a casserole dish, for about 20 minutes, mix about 1/2 cup of milk with your cream of chicken soup, and pour over them, if you like a little spice add about 1/8 to 1/4 teaspoon of Cayenne pepper to the soup before you pour it over then bake for another 20 minutes. Serve with pasta, or mashed potato's.. yum!
If you have a slow cooker just throw them all in together with some herbs and cook on low for about 8 hours. Delicious.
Thursday, December 31, 2009
I have some Chicken Breast strips, Cream of mushroom soup, and some bread crumbs. what can i do?
i have a few spices and some veggies. but otherwise im ver limited. can i make and thing interesting with these things?I have some Chicken Breast strips, Cream of mushroom soup, and some bread crumbs. what can i do?
Sprinkle some garlic powder and salt and pepper on the strips, egg and water wash the strips, little salt and pepper in the crumbs, dip the strips, saute in olive oil and butter, till just golden, then pour on the soup and a squeeze of fresh lemon or Realemon, and a sprinkle of nutmeg, simmer until done. Saute or steam in micro wave some veggies in butter salt and pepper. Pour the chicken and mushroom gravy over some cooked fetuccini or other pasta and chow down.
You don't always have to add spices to punch up everything....sometimes, simple flavors are VERY good too! Feel free to modify the recipe to exclude/include any or all the spices, mentioned or add some of your own, to give a totally different ethnic taste...such as oregano, or rosemary, etc.I have some Chicken Breast strips, Cream of mushroom soup, and some bread crumbs. what can i do?
I would make a chicken and broccoli/spinach bake. Flash-fry the chicken strips over a high heat for a minute or two. Steam the broccoli/spinach and any other veg you like. Mix the chicken and veg in a baking dish and pour the cream of mushroom soup over the top. You may want to dilute it with a bit of water/chicken stock if it's very concentrated/creamy. You can also add some paprika/cayenne pepper. Cover with foil and bake for half an hour. Then remove the foil and sprinkle with grated mozzarella and grill until the cheese is melted and getting brown.
use eggs, milk or mush soup to dip the chicken in, then roll them in the bread crumbs, fry or bake. take your veggies and put them in a pan (stove) or microwave (bowl) and add ab out a half inch of water and steam them. Heat the rest of mush soup and pour over chicken strips when done for a gravy, and veggies too if you desire. Yum
CHICKEN BREAST ALFREDO
1 lg. onion, chopped
1 lg. green pepper, chopped
3/4 c. butter
2 cloves garlic, crushed or garlic powder
2 whole chicken breasts, split and boned
1/2 c. wine
1 (16 oz.) can Hunts Special Tomato Sauce
2 tbsp. basil
1/2 tsp. oregano
1 c. mushrooms
1/4 c. soy sauce
6 oz. Mozzarella cheese strips
Salt and pepper
Saute onions and pepper in 1/2 cup butter. Add garlic with slotted spoon. Remove vegetables and set aside. Brown chicken breasts in pan and then replace onion, pepper, garlic and add wine, tomato sauce, spices, salt and pepper. Cover and cook until tender about 30 to 45 minutes.
While chicken is cooking, saute mushrooms in soy sauce and remaining butter until tender. When chicken is tender cover with cheese strips (just before serving). When cheese begins to melt top with mushrooms. Serve over butter parsley, spaghetti.
Yes.
Just cook them together with salt and paper or individually.
Individually will make few dishes using various combinations.
You do need to invest in a good cook book or use Internet to look up the preparations.
Sprinkle some garlic powder and salt and pepper on the strips, egg and water wash the strips, little salt and pepper in the crumbs, dip the strips, saute in olive oil and butter, till just golden, then pour on the soup and a squeeze of fresh lemon or Realemon, and a sprinkle of nutmeg, simmer until done. Saute or steam in micro wave some veggies in butter salt and pepper. Pour the chicken and mushroom gravy over some cooked fetuccini or other pasta and chow down.
You don't always have to add spices to punch up everything....sometimes, simple flavors are VERY good too! Feel free to modify the recipe to exclude/include any or all the spices, mentioned or add some of your own, to give a totally different ethnic taste...such as oregano, or rosemary, etc.I have some Chicken Breast strips, Cream of mushroom soup, and some bread crumbs. what can i do?
I would make a chicken and broccoli/spinach bake. Flash-fry the chicken strips over a high heat for a minute or two. Steam the broccoli/spinach and any other veg you like. Mix the chicken and veg in a baking dish and pour the cream of mushroom soup over the top. You may want to dilute it with a bit of water/chicken stock if it's very concentrated/creamy. You can also add some paprika/cayenne pepper. Cover with foil and bake for half an hour. Then remove the foil and sprinkle with grated mozzarella and grill until the cheese is melted and getting brown.
use eggs, milk or mush soup to dip the chicken in, then roll them in the bread crumbs, fry or bake. take your veggies and put them in a pan (stove) or microwave (bowl) and add ab out a half inch of water and steam them. Heat the rest of mush soup and pour over chicken strips when done for a gravy, and veggies too if you desire. Yum
CHICKEN BREAST ALFREDO
1 lg. onion, chopped
1 lg. green pepper, chopped
3/4 c. butter
2 cloves garlic, crushed or garlic powder
2 whole chicken breasts, split and boned
1/2 c. wine
1 (16 oz.) can Hunts Special Tomato Sauce
2 tbsp. basil
1/2 tsp. oregano
1 c. mushrooms
1/4 c. soy sauce
6 oz. Mozzarella cheese strips
Salt and pepper
Saute onions and pepper in 1/2 cup butter. Add garlic with slotted spoon. Remove vegetables and set aside. Brown chicken breasts in pan and then replace onion, pepper, garlic and add wine, tomato sauce, spices, salt and pepper. Cover and cook until tender about 30 to 45 minutes.
While chicken is cooking, saute mushrooms in soy sauce and remaining butter until tender. When chicken is tender cover with cheese strips (just before serving). When cheese begins to melt top with mushrooms. Serve over butter parsley, spaghetti.
Yes.
Just cook them together with salt and paper or individually.
Individually will make few dishes using various combinations.
You do need to invest in a good cook book or use Internet to look up the preparations.
I would love your best recipe for cream of chicken, cream of broccoli, and cream of potato soup. Thanks every
Cream of Broccoli Soup
Contributed By: hipmamaof1
Weight Watchers
Evaporated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat.
Ingredients
1 Medium onion(s), chopped
1 Medium garlic clove(s), minced
2 pound Broccoli, tough ends removed, stems and florets chopped
4 cup Fat-free chicken broth, or vegetable broth
1 cup Fat-free evaporated milk
1/2 tsp Hot pepper sauce, or to taste
1/4 tsp Table salt, or to taste
1/4 tsp Black pepper, or to taste
Preparation
Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into large pot.
Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.
Remove soup from heat and blend until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.
Flavor Booster: Fresh chives perk up the flavor of cream soups. Sprinkle 1 teaspoon of minced chives on each serving. If available, garnish each bowl with 1 chive blossom
Cream of Potato Soup recipe
100% would make this recipe again
Ingredients
1/2 lb Butter 3 c Milk
1 1/2 Ribs celery; diced fine Salt; (to taste)
1 md Carrot; diced fine Pepper; (to taste)
1/2 md Onion; diced fine 1/2 lb Bacon; cooked and diced
1 1/2 c Flour 1 lb Potatoes; cooked and diced
3 c Water
Directions
In a heavy saucepan or Dutch oven, melt butter, saute celery, carrots, and onion until tender. With a wire whisk, slowly add flour to make a roux (it will be very thick). Cook and stir until roux bubbles, but dont brown. While stirring with a wire whisk, add water to make a smooth sauce, then add milk, salt, pepper, bacon and potatoes. Makes 8 cups.
Home-Made Cream of Chicken SoupSUBMITTED BY: Holly
';A good, basic cream of chicken recipe.';
Original recipe yield:
4 -6 servings
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
DIRECTIONS
Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.I would love your best recipe for cream of chicken, cream of broccoli, and cream of potato soup. Thanks every
Thanks voters!!! Report Abuse
Contributed By: hipmamaof1
Weight Watchers
Evaporated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat.
Ingredients
1 Medium onion(s), chopped
1 Medium garlic clove(s), minced
2 pound Broccoli, tough ends removed, stems and florets chopped
4 cup Fat-free chicken broth, or vegetable broth
1 cup Fat-free evaporated milk
1/2 tsp Hot pepper sauce, or to taste
1/4 tsp Table salt, or to taste
1/4 tsp Black pepper, or to taste
Preparation
Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into large pot.
Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.
Remove soup from heat and blend until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.
Flavor Booster: Fresh chives perk up the flavor of cream soups. Sprinkle 1 teaspoon of minced chives on each serving. If available, garnish each bowl with 1 chive blossom
Cream of Potato Soup recipe
100% would make this recipe again
Ingredients
1/2 lb Butter 3 c Milk
1 1/2 Ribs celery; diced fine Salt; (to taste)
1 md Carrot; diced fine Pepper; (to taste)
1/2 md Onion; diced fine 1/2 lb Bacon; cooked and diced
1 1/2 c Flour 1 lb Potatoes; cooked and diced
3 c Water
Directions
In a heavy saucepan or Dutch oven, melt butter, saute celery, carrots, and onion until tender. With a wire whisk, slowly add flour to make a roux (it will be very thick). Cook and stir until roux bubbles, but dont brown. While stirring with a wire whisk, add water to make a smooth sauce, then add milk, salt, pepper, bacon and potatoes. Makes 8 cups.
Home-Made Cream of Chicken SoupSUBMITTED BY: Holly
';A good, basic cream of chicken recipe.';
Original recipe yield:
4 -6 servings
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
DIRECTIONS
Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.I would love your best recipe for cream of chicken, cream of broccoli, and cream of potato soup. Thanks every
Thanks voters!!! Report Abuse
How many calories are in the Cream of Chicken Soup and the Cesear Salad at Mimi's Cafe??
Yep, how many calories and/or fat are in the:
-Cream of Chicken Soup
-Cesear Salad
@ Mimi's Cafe???How many calories are in the Cream of Chicken Soup and the Cesear Salad at Mimi's Cafe??
Cream of Chicken
Nutritional Information:
Calories 337
Calories from Fat 258
Total Fat 29g
Saturated Fat 10g
Trans Fat 0
Cholesterol 32mg
Sodium 1083mg
Carbohydrate 19g
Dietary Fiber 1g
Sugars 3g
Net Carbs 18g
Protein 4g
ALSO DEPENDING ON WHICH CESAR SALAD:
Blackened Chicken Caesar Salad
Nutritional Information:
Calories 570
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 132mg
Sodium 1565mg
Carbohydrate 41g
Dietary Fiber 6g
Protein 59g
OR:
Petite Blackened Chicken Caesar Salad
Nutritional Information:
Calories 782
Total Fat 58g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 89mg
Sodium 1488mg
Carbohydrate 32g
Dietary Fiber 3g
Sugars 5g
Protein 34ginternet explorer
-Cream of Chicken Soup
-Cesear Salad
@ Mimi's Cafe???How many calories are in the Cream of Chicken Soup and the Cesear Salad at Mimi's Cafe??
Cream of Chicken
Nutritional Information:
Calories 337
Calories from Fat 258
Total Fat 29g
Saturated Fat 10g
Trans Fat 0
Cholesterol 32mg
Sodium 1083mg
Carbohydrate 19g
Dietary Fiber 1g
Sugars 3g
Net Carbs 18g
Protein 4g
ALSO DEPENDING ON WHICH CESAR SALAD:
Blackened Chicken Caesar Salad
Nutritional Information:
Calories 570
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 132mg
Sodium 1565mg
Carbohydrate 41g
Dietary Fiber 6g
Protein 59g
OR:
Petite Blackened Chicken Caesar Salad
Nutritional Information:
Calories 782
Total Fat 58g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 89mg
Sodium 1488mg
Carbohydrate 32g
Dietary Fiber 3g
Sugars 5g
Protein 34g
How do you make cream of chicken soup?
Creamed Soups of any type are very simple to make.
First make a roux with 2-4 tbsp/serving of flour %26amp; oil or butter.
Cook over medium low heat, whisking in 1 cup of milk/serving.
Add an equal volume of chicken stock %26amp; diced cooked chicken.
Stir until thickened %26amp; bubbling, but do not let it scorch.
Serve in bowls, sprinkle chopped cilantro on surface.How do you make cream of chicken soup?
This is probably the best homemade recipe out thereHow do you make cream of chicken soup?
you will need
* 65 g butter
* 1 medium onion , chopped
* 3 celery sticks , chopped
* 3 medium carrots , chopped
* 3 tbsp flour
* 1 陆 ltr chicken stock
* 3 sprigs of parsley
* 3 sprigs of fresh thyme
* 1 bay leaf
* 480 g chicken , cooked and diced
* 2 tbsp thick cream
* 2 陆 tsp dry sherry
* 1 tbsp salt
* black pepper , to taste
* chopped parsley to garnish
* 1 large saucepan
* 1 wooden spoon
* 1 whisk
Step 1:
Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2:
Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3:
Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4:
Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5:
Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6:
Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7:
Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8:
Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
Step 9:
Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowl
1 large chicken
1 small knuckle of veal (optional)
3 quarts of water
1/4 pound of rice
1 bunch of parsley
1 clove garlic
1/2 teaspoonful of celery seed
1 cup of whipping or heavy cream
salt and pepper to taste
Put the chicken on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.
Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling.
Take out and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock.
Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream.
Heat thoroughly, but don't boil.
cuppa soup with a sachet and boiling water
First make a roux with 2-4 tbsp/serving of flour %26amp; oil or butter.
Cook over medium low heat, whisking in 1 cup of milk/serving.
Add an equal volume of chicken stock %26amp; diced cooked chicken.
Stir until thickened %26amp; bubbling, but do not let it scorch.
Serve in bowls, sprinkle chopped cilantro on surface.How do you make cream of chicken soup?
This is probably the best homemade recipe out thereHow do you make cream of chicken soup?
you will need
* 65 g butter
* 1 medium onion , chopped
* 3 celery sticks , chopped
* 3 medium carrots , chopped
* 3 tbsp flour
* 1 陆 ltr chicken stock
* 3 sprigs of parsley
* 3 sprigs of fresh thyme
* 1 bay leaf
* 480 g chicken , cooked and diced
* 2 tbsp thick cream
* 2 陆 tsp dry sherry
* 1 tbsp salt
* black pepper , to taste
* chopped parsley to garnish
* 1 large saucepan
* 1 wooden spoon
* 1 whisk
Step 1:
Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2:
Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3:
Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4:
Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5:
Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6:
Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7:
Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8:
Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
Step 9:
Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowl
1 large chicken
1 small knuckle of veal (optional)
3 quarts of water
1/4 pound of rice
1 bunch of parsley
1 clove garlic
1/2 teaspoonful of celery seed
1 cup of whipping or heavy cream
salt and pepper to taste
Put the chicken on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.
Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling.
Take out and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock.
Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream.
Heat thoroughly, but don't boil.
cuppa soup with a sachet and boiling water
I want toknow; ';how do i make a soup base that is an imitation of cambells cream of chicken, & mushroom soups';
i want to make a big pot of it............I want toknow; ';how do i make a soup base that is an imitation of cambells cream of chicken, %26amp; mushroom soups';
Use a White sauce:
1 stick butter
1 c. flour
1 1/2 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp. onion powder
4 -6 cups milk
melt the butter, add salt, pepper, onion powder and garlic powder, add flour, this is what is called a ';rue';. do not over heat as this will cause the flour to burn and ruin the sauce. Add milk or cream a little at a time to the rue and it will ';seize'; continue to add milk a little at a time until the sauce is the constistancy you want. In a separate pan saute some chopped button mushroom in butter until soft, add this to the cream sauce and ';voila'; cream of mushroom soup! Makes about 8 cups of soup.I want toknow; ';how do i make a soup base that is an imitation of cambells cream of chicken, %26amp; mushroom soups';
In the stock pot: Condensed milk, some water, throw in whatever vegs you want.
Add chicken bouillon cubes for the flavor. Cook it down to the thickness you want.
Those industrial soups avail themselves of great, chemical magic at times, but you can emulate it by doing this:
Puree up some mushrooms and a soft potato, add cream, cumin, sea salt, pepper, and water, and put it through the blender until nice and creamy. You guessed it, you don't even need chicen. If you must, just use a sprinkling of fondor chicken all-spice or something.
Easy, isn't it?
Cream Of Mushroom Soup
Yield: 6 Servings
Ingredients
1 lb fresh mushrooms
3 tb regular margarine
4 c vegetable stock
1/2 ts leaf basil; dried
2 c evaporated skim milk
1/2 c flour
1/4 c white wine
1 salt %26amp; white pepper; to
-taste
Instructions
Rub the mushrooms with a damp paper towel and trim. Slice or chop
them into small pieces. In a 3 or 4-quart saucepan, melt the
margarine and add the mushrooms. Stirring frequently, cook the
mushrooms until lightly browned. Add the vegetable stock and basil.
Heat to boiling, simmer gently for 30 minutes. Remove the pan from
the heat and blend the evaporated milk and flour together and add to
the soup mixture. Return to the heat and stir the simmering pan until
the soup thickens. Add the wine. Do not allow the soup to boil again.
Season to taste with salt and white pepper. Serve hot.
start with a bechamel sauce and then flavor to your liking. if you want campbells, add mushrooms and a salt lick. enjoy!
Use a White sauce:
1 stick butter
1 c. flour
1 1/2 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp. onion powder
4 -6 cups milk
melt the butter, add salt, pepper, onion powder and garlic powder, add flour, this is what is called a ';rue';. do not over heat as this will cause the flour to burn and ruin the sauce. Add milk or cream a little at a time to the rue and it will ';seize'; continue to add milk a little at a time until the sauce is the constistancy you want. In a separate pan saute some chopped button mushroom in butter until soft, add this to the cream sauce and ';voila'; cream of mushroom soup! Makes about 8 cups of soup.I want toknow; ';how do i make a soup base that is an imitation of cambells cream of chicken, %26amp; mushroom soups';
In the stock pot: Condensed milk, some water, throw in whatever vegs you want.
Add chicken bouillon cubes for the flavor. Cook it down to the thickness you want.
Those industrial soups avail themselves of great, chemical magic at times, but you can emulate it by doing this:
Puree up some mushrooms and a soft potato, add cream, cumin, sea salt, pepper, and water, and put it through the blender until nice and creamy. You guessed it, you don't even need chicen. If you must, just use a sprinkling of fondor chicken all-spice or something.
Easy, isn't it?
Cream Of Mushroom Soup
Yield: 6 Servings
Ingredients
1 lb fresh mushrooms
3 tb regular margarine
4 c vegetable stock
1/2 ts leaf basil; dried
2 c evaporated skim milk
1/2 c flour
1/4 c white wine
1 salt %26amp; white pepper; to
-taste
Instructions
Rub the mushrooms with a damp paper towel and trim. Slice or chop
them into small pieces. In a 3 or 4-quart saucepan, melt the
margarine and add the mushrooms. Stirring frequently, cook the
mushrooms until lightly browned. Add the vegetable stock and basil.
Heat to boiling, simmer gently for 30 minutes. Remove the pan from
the heat and blend the evaporated milk and flour together and add to
the soup mixture. Return to the heat and stir the simmering pan until
the soup thickens. Add the wine. Do not allow the soup to boil again.
Season to taste with salt and white pepper. Serve hot.
start with a bechamel sauce and then flavor to your liking. if you want campbells, add mushrooms and a salt lick. enjoy!
Can I make a chicken pot pie with chicken gravy rather than cream of chicken soup?
I do it all the time. Just use the gravy in place of the cream o chicken soupCan I make a chicken pot pie with chicken gravy rather than cream of chicken soup?
Absolutely, chicken pot pie (or any pot pie) can be a catchall for any leftovers you have. Mine never taste the same twice! The main thing with a pot pie is that there be a crust (although I sometimes use leftover mashed potatoes), a meat, some veggies, and a binder. The gravy or soup serves as the latter.Can I make a chicken pot pie with chicken gravy rather than cream of chicken soup?
Sure, I do it often, using a butter roux, I then add milk %26amp; chicken boullion cubes to make the sauce.
Yes it is better that way in my opinion.
Of course
Absolutely, chicken pot pie (or any pot pie) can be a catchall for any leftovers you have. Mine never taste the same twice! The main thing with a pot pie is that there be a crust (although I sometimes use leftover mashed potatoes), a meat, some veggies, and a binder. The gravy or soup serves as the latter.Can I make a chicken pot pie with chicken gravy rather than cream of chicken soup?
Sure, I do it often, using a butter roux, I then add milk %26amp; chicken boullion cubes to make the sauce.
Yes it is better that way in my opinion.
Of course
I am looking for a receipe for chicken, stove top dressing, cream of chicken soup that you cook on the stove.?
Easy.
Brown chicken in large fry pan. Turn down temp to simmer, add gravy. Simmer for 40 minutes turning chicken at least once. After 40 minutes add stove top stuffing. Stir....
You should have at least 2 cans of soup to make this.
You can also add:
peas
corn
green beans
canned potatoesI am looking for a receipe for chicken, stove top dressing, cream of chicken soup that you cook on the stove.?
go to kraft.com there is a recipe thereI am looking for a receipe for chicken, stove top dressing, cream of chicken soup that you cook on the stove.?
Even if I say so myself, i make a good chicken soup.
Boil off a chicken carcass in 2 pts of water, with an onion, a head of garlic, black pepper, bay leaves and cardamon pods for an hour. Leave to cool and drain off the stock.
To the stock, add shredded chicken, 1 tin peeled tomatoes and about 8 oz of any squash or pumpkin. If you want, you can put it in a blender, but I like it chunky. Adjust seasoning. Just before serving, stir in 1/4 pt double cream.
Serve with thick slices of granary bread well buttered.
Hi
All those requests can be found on a website. Check out www.real-restaurant-recipes.com
Brown chicken in large fry pan. Turn down temp to simmer, add gravy. Simmer for 40 minutes turning chicken at least once. After 40 minutes add stove top stuffing. Stir....
You should have at least 2 cans of soup to make this.
You can also add:
peas
corn
green beans
canned potatoesI am looking for a receipe for chicken, stove top dressing, cream of chicken soup that you cook on the stove.?
go to kraft.com there is a recipe thereI am looking for a receipe for chicken, stove top dressing, cream of chicken soup that you cook on the stove.?
Even if I say so myself, i make a good chicken soup.
Boil off a chicken carcass in 2 pts of water, with an onion, a head of garlic, black pepper, bay leaves and cardamon pods for an hour. Leave to cool and drain off the stock.
To the stock, add shredded chicken, 1 tin peeled tomatoes and about 8 oz of any squash or pumpkin. If you want, you can put it in a blender, but I like it chunky. Adjust seasoning. Just before serving, stir in 1/4 pt double cream.
Serve with thick slices of granary bread well buttered.
Hi
All those requests can be found on a website. Check out www.real-restaurant-recipes.com
Meatloaf with crackers and cream chicken soup or oatmeal and tomato sauce?
Nether, A big ribeye and a captain morgan and pepsi on ice!Meatloaf with crackers and cream chicken soup or oatmeal and tomato sauce?
oatmeal and tomato sauce, just like my mama used to makeMeatloaf with crackers and cream chicken soup or oatmeal and tomato sauce?
I don't really care I wold plug my nose when I ate it so I wouldn't taste it bt w/e! I picked oatmeal ad tomato sauce!
i use the mckormick mix (yummy) then i chop up onions, green peppers, and use bread crumbs. for the topping i use ketchup, mustard, vinegar, and brown sugar!!!! try it, you'll like it.
why would you want either?
oatmeal and tomato sauce
There is a wonderful recipe for a spinach stuffed meatloaf ... do a search for that one .. it is yummy!!
I've never heard of using cream chicken soup. I use croutons and tomato sauce.
huh
oatmeal and ketchup? better than plain tom. sauce
Neither! Yuck! I've had the oatmeal, and that was just nasty. It wasn't appealing to the eye either. Eewww. My stomach shivers just thinking about it. I use seasoned/italian bread crumbs and make my own tomato sauce...not that I'm Martha Stewart or anything, it's a very simple sauce.
meatloaf with torn up flour tortilla pieces, and foie gras mixed in. It's FAB!
I personally prefer to use breadcrumbs and a small amount of ketchup. I sometimes add shredded carrots or chopped mushrooms, too. It's really a personal preference.
neither... thats nasty.
oatmeal and tomato sauce, just like my mama used to makeMeatloaf with crackers and cream chicken soup or oatmeal and tomato sauce?
I don't really care I wold plug my nose when I ate it so I wouldn't taste it bt w/e! I picked oatmeal ad tomato sauce!
i use the mckormick mix (yummy) then i chop up onions, green peppers, and use bread crumbs. for the topping i use ketchup, mustard, vinegar, and brown sugar!!!! try it, you'll like it.
why would you want either?
oatmeal and tomato sauce
There is a wonderful recipe for a spinach stuffed meatloaf ... do a search for that one .. it is yummy!!
I've never heard of using cream chicken soup. I use croutons and tomato sauce.
huh
oatmeal and ketchup? better than plain tom. sauce
Neither! Yuck! I've had the oatmeal, and that was just nasty. It wasn't appealing to the eye either. Eewww. My stomach shivers just thinking about it. I use seasoned/italian bread crumbs and make my own tomato sauce...not that I'm Martha Stewart or anything, it's a very simple sauce.
meatloaf with torn up flour tortilla pieces, and foie gras mixed in. It's FAB!
I personally prefer to use breadcrumbs and a small amount of ketchup. I sometimes add shredded carrots or chopped mushrooms, too. It's really a personal preference.
neither... thats nasty.
What can I make that is simple..with chicken breasts and cream of chicken soup...or cream of mushroom?
Also..I had a recipe for baby red potatoes...that had dry onion soup mix in it..but Iost it..know anything similar?What can I make that is simple..with chicken breasts and cream of chicken soup...or cream of mushroom?
my crew loves this cut your chicken into bite size pcs fry in olive oil with 2 teaspoons butter until done, make a box of stove top stuffing just like pkg says i always add a little bit of sage,spray the bottom of a baking dish with veg. spray then place your chicken in the bottom, spread the soup over the chicken( i mix mine with a little water to make it spread easy) spread the stuffing over the soup and bake @350 for about 30 minsWhat can I make that is simple..with chicken breasts and cream of chicken soup...or cream of mushroom?
read the can of soup, they always have a recipe
Put long grain slow cooking rice in the bottom of a shallow pan (like a cake pan), put the chicken breast on top. Cover with two cans of either soup and a can of water. Bake in the oven at 375 for an hour, then check. It may need more water and more time.
Brown the chicken breasts in a fry pan. Season with all the appropriate chicken spices...salt, pepper, garlic, sage, thyme. Pour the mushroom soup over it, and add about 1/2 cup water. (This works best if you first pre-mix the soup and water in a small bowl with a wisk to get the lumps out.) Bring to a low boil and then cover and let simmer over low heat for half an hour. Serve with white rice or pasta or over your boiled, seasoned baby red potatoes.
As to the recipe for the potatoes...cut them into bite size pieces. Boil for 12 minutes. After draining add a package of dry onion soup mix and one heaping tablespoon of butter or margarine to the potatoes and toss. Cover them (while still in the pot) and let sit for 10 minutes to absorb the juices and rehydrate the onions. Serve.
My fav -- easy!
Chicken Parmesan
* Place the chicken breasts in a baking dish.
* Put some broccoli ';flowerets'; or spears all around the chicken.
* Cover with the soup, undiluted.
* Sprinkle the top generously with grated Parmesan cheese.
* Bake at 350 degrees for about 45 min. or til bubbly and golden brown on top.
very easy recipe boil in one pot chicken ,potatoes,carrotts,celery, leave water in and add cream of chicken soup for thickness and flavor i call it chicken stew the kids love it i usually have to make 2 pots and also add whatever veg you want to it are u can just do chicken and potatoes
Easy Chicken Pot Pie
1. 2 ready made pie crusts
2. 2 cooked, diced chicken breasts
3. 1 can cream of chicken soup
4. 1 can, drained mixed veggies
Mix together soup,chicken,veggies,,pour into 1 crust and use the other as a top crust,, press together crust edges. bake in 350 oven for 45 min.
Eat and enjoy!!!
Slow-cook Chicken %26amp; Mushroom Stew
1 can cream of mushroom soup
2-3 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby carrots
2 celery ribs, cut into 1 1/2 inch lengths
In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.
PUKE
chicken al a king
cook the chicken thoroughly in a skillet. Add the desired soup with a can of milk, heating thru. Add a teaspoon of paprika and 1 cup sour cream. If you have it, add a spoon or two of tomato paste as well...Heat thru and serve over egg noodles...
campbells.com has tons of specific and easy recipes for their soups.
Here are two of my favorite web sites for those combinations.
http://www.kraftfoods.com/kf
http://www.campbellkitchen.com/default.a鈥?/a>
How about this Red Potatoes recipe?
ROASTED ONIONS AND POTATOES
2 pounds russet potatoes, scrubbed, cut into wedges
2 onions, cut into chunks
1/3 cup olive oil
1/4 cup (1/2 stick) butter, melted
1 envelope onion soup mix (1/2 2.4-ounce package)
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon dried marjoram, crumbled
Preheat oven to 450掳F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper.
Serves 8.
Bon App茅tit
October 1992
Carol Rock: Martinez, California
http://www.epicurious.com/recipes/recipe鈥?/a>
Chicken and Rice
Buy Campbell's cream of mushroom, chicken breasts and pasta that's in the shape of bows. First you should cut up chicken into strips,season it and let it marinate for sometime.In the main time put up your pasta to boil.When the pasta is finish,strain it and shock it with water( sprinkle water over it,this will prevent the pasta from sticking together).Next,you will take a sauce pan and satay the chicken strips. Take the cream of mushroom and pour it into the sauce pan with the strips of chicken breasts.When everything is finished, put the pasta into a plate and pour the satayed chicken cooked in the cream of mushroom over it and Enjoy. Bon Appatite!internet explorer
my crew loves this cut your chicken into bite size pcs fry in olive oil with 2 teaspoons butter until done, make a box of stove top stuffing just like pkg says i always add a little bit of sage,spray the bottom of a baking dish with veg. spray then place your chicken in the bottom, spread the soup over the chicken( i mix mine with a little water to make it spread easy) spread the stuffing over the soup and bake @350 for about 30 minsWhat can I make that is simple..with chicken breasts and cream of chicken soup...or cream of mushroom?
read the can of soup, they always have a recipe
Put long grain slow cooking rice in the bottom of a shallow pan (like a cake pan), put the chicken breast on top. Cover with two cans of either soup and a can of water. Bake in the oven at 375 for an hour, then check. It may need more water and more time.
Brown the chicken breasts in a fry pan. Season with all the appropriate chicken spices...salt, pepper, garlic, sage, thyme. Pour the mushroom soup over it, and add about 1/2 cup water. (This works best if you first pre-mix the soup and water in a small bowl with a wisk to get the lumps out.) Bring to a low boil and then cover and let simmer over low heat for half an hour. Serve with white rice or pasta or over your boiled, seasoned baby red potatoes.
As to the recipe for the potatoes...cut them into bite size pieces. Boil for 12 minutes. After draining add a package of dry onion soup mix and one heaping tablespoon of butter or margarine to the potatoes and toss. Cover them (while still in the pot) and let sit for 10 minutes to absorb the juices and rehydrate the onions. Serve.
My fav -- easy!
Chicken Parmesan
* Place the chicken breasts in a baking dish.
* Put some broccoli ';flowerets'; or spears all around the chicken.
* Cover with the soup, undiluted.
* Sprinkle the top generously with grated Parmesan cheese.
* Bake at 350 degrees for about 45 min. or til bubbly and golden brown on top.
very easy recipe boil in one pot chicken ,potatoes,carrotts,celery, leave water in and add cream of chicken soup for thickness and flavor i call it chicken stew the kids love it i usually have to make 2 pots and also add whatever veg you want to it are u can just do chicken and potatoes
Easy Chicken Pot Pie
1. 2 ready made pie crusts
2. 2 cooked, diced chicken breasts
3. 1 can cream of chicken soup
4. 1 can, drained mixed veggies
Mix together soup,chicken,veggies,,pour into 1 crust and use the other as a top crust,, press together crust edges. bake in 350 oven for 45 min.
Eat and enjoy!!!
Slow-cook Chicken %26amp; Mushroom Stew
1 can cream of mushroom soup
2-3 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby carrots
2 celery ribs, cut into 1 1/2 inch lengths
In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.
PUKE
chicken al a king
cook the chicken thoroughly in a skillet. Add the desired soup with a can of milk, heating thru. Add a teaspoon of paprika and 1 cup sour cream. If you have it, add a spoon or two of tomato paste as well...Heat thru and serve over egg noodles...
campbells.com has tons of specific and easy recipes for their soups.
Here are two of my favorite web sites for those combinations.
http://www.kraftfoods.com/kf
http://www.campbellkitchen.com/default.a鈥?/a>
How about this Red Potatoes recipe?
ROASTED ONIONS AND POTATOES
2 pounds russet potatoes, scrubbed, cut into wedges
2 onions, cut into chunks
1/3 cup olive oil
1/4 cup (1/2 stick) butter, melted
1 envelope onion soup mix (1/2 2.4-ounce package)
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon dried marjoram, crumbled
Preheat oven to 450掳F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper.
Serves 8.
Bon App茅tit
October 1992
Carol Rock: Martinez, California
http://www.epicurious.com/recipes/recipe鈥?/a>
Chicken and Rice
Buy Campbell's cream of mushroom, chicken breasts and pasta that's in the shape of bows. First you should cut up chicken into strips,season it and let it marinate for sometime.In the main time put up your pasta to boil.When the pasta is finish,strain it and shock it with water( sprinkle water over it,this will prevent the pasta from sticking together).Next,you will take a sauce pan and satay the chicken strips. Take the cream of mushroom and pour it into the sauce pan with the strips of chicken breasts.When everything is finished, put the pasta into a plate and pour the satayed chicken cooked in the cream of mushroom over it and Enjoy. Bon Appatite!
Anyone have an easy cream of chicken recipes?
Campbell's庐 15-Minute Chicken %26amp; Rice Dinner
From: Campbell's Kitchen
Prep/Cook Time: 15 minutes
Ingredients
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice *
2 cups fresh OR frozen broccoli flowerets
Directions
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: *For creamier dish, use 1 1/2 cups rice.Anyone have an easy cream of chicken recipes?
Here's one for you, Creamy Chicken %26amp; Pasta
1 tbsp veg oil
1 lb skinless boneless chicken breasts
cut into bite size pieces
1 can cream of chicken soup
1/2 cup water
2 boxes frozen veggie pasta blend
Heat oil in skillet, brown chicken
add soup, water, and pasta/veggie blend
Heat to a boil, cover and cook over low heat 10 min or until done. If you need any more ideas and you are using Campbell's there are recipes inside the label.Anyone have an easy cream of chicken recipes?
This stuff is to DIE for!
CHICKEN SPAGHETTI:
3 skinless, boneless chicken breasts (boiled in approx. 1 quart water)
remove chicken breast to cool and cut into bite size pieces. Retain broth
for later use.
1/2 med. onion, chopped
1 pound Velvetta Cheese, cubed
1 can Ro-tel diced tomatoes (the regular kind with peppers like you use in
the nacho dip)
1 can condensed Cream of Chicken Soup (I use just the cheap store brand)
1 12oz pkg Spaghetti (you can use the 16 oz pkg but more broth may be
required)
Salt %26amp; pepper to taste but I add this last because the tomatoes and cheese
has quite a bit of this flavor.
Bring chicken broth to a boil and cook spaghetti until tender,
After spaghetti is cooked, do not drain but lower heat and add all other
ingredients to the spaghetti and broth. DO NOT DELUTE THE CHICKEN SOUP.
Stir until well mixed and cheese is melted. Cook over low heat for a few
minutes than remove from heat and let stand for a while to allow all
ingredients to blend.
take some chicken breast cover with foil put in 350 degree oven and bake 20 min. boil some broccoli mix it with the cream of ckn. pour it on the ckn. breast and bake 10-15 more min. serve over hot buttered rice. i made this up my self it's very easy.
This one's really easy its on the back of a Campbell cream of mushroom can. follow that i think it goes like this... take chicken breast and place in oven safe container pour soup over chicken and bake. there might be other things but that's easy and you can add spices and other things to make it your own.
or look up a simple recipes at www.campbells.com
chicken enchaladas
5 cooked %26amp; diced chicken breasts
3 cans of cream of chicken soup
1can chopped green chilis
8oz sourcream
mix all and equally divide into 16 lg flour tortillas- will take 2 glass cake pans
if you have any extra mix smear on top.
Bake 30-40 min at 350 after about 25 min put sliced american cheeze on top and cook till melted and bubbly.
Really Yummy
Crockpot Cream Cheese Chicken
Ingredients
2 Pkgs. Cream Cheese
1/2 Pkt. Italian Garlic seasoning mix
(powdered)
Black pepper (to taste)
Garlic salt (if needed)
1 lb. Boneless, skineless chicken breast
1 cube Butter
Preparation
Melt butter in microwave. In crockpot (set to high) mix butter and seasoning mix and pour over cut up chicken. Cook on high 1-2 hrs until done. Add cubes of cream cheese, let melt. Stir together completely. Let simmer at least 30 mins. Stir again, add pepper to taste. Serve over steamed rice.
From: Campbell's Kitchen
Prep/Cook Time: 15 minutes
Ingredients
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice *
2 cups fresh OR frozen broccoli flowerets
Directions
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: *For creamier dish, use 1 1/2 cups rice.Anyone have an easy cream of chicken recipes?
Here's one for you, Creamy Chicken %26amp; Pasta
1 tbsp veg oil
1 lb skinless boneless chicken breasts
cut into bite size pieces
1 can cream of chicken soup
1/2 cup water
2 boxes frozen veggie pasta blend
Heat oil in skillet, brown chicken
add soup, water, and pasta/veggie blend
Heat to a boil, cover and cook over low heat 10 min or until done. If you need any more ideas and you are using Campbell's there are recipes inside the label.Anyone have an easy cream of chicken recipes?
This stuff is to DIE for!
CHICKEN SPAGHETTI:
3 skinless, boneless chicken breasts (boiled in approx. 1 quart water)
remove chicken breast to cool and cut into bite size pieces. Retain broth
for later use.
1/2 med. onion, chopped
1 pound Velvetta Cheese, cubed
1 can Ro-tel diced tomatoes (the regular kind with peppers like you use in
the nacho dip)
1 can condensed Cream of Chicken Soup (I use just the cheap store brand)
1 12oz pkg Spaghetti (you can use the 16 oz pkg but more broth may be
required)
Salt %26amp; pepper to taste but I add this last because the tomatoes and cheese
has quite a bit of this flavor.
Bring chicken broth to a boil and cook spaghetti until tender,
After spaghetti is cooked, do not drain but lower heat and add all other
ingredients to the spaghetti and broth. DO NOT DELUTE THE CHICKEN SOUP.
Stir until well mixed and cheese is melted. Cook over low heat for a few
minutes than remove from heat and let stand for a while to allow all
ingredients to blend.
take some chicken breast cover with foil put in 350 degree oven and bake 20 min. boil some broccoli mix it with the cream of ckn. pour it on the ckn. breast and bake 10-15 more min. serve over hot buttered rice. i made this up my self it's very easy.
This one's really easy its on the back of a Campbell cream of mushroom can. follow that i think it goes like this... take chicken breast and place in oven safe container pour soup over chicken and bake. there might be other things but that's easy and you can add spices and other things to make it your own.
or look up a simple recipes at www.campbells.com
chicken enchaladas
5 cooked %26amp; diced chicken breasts
3 cans of cream of chicken soup
1can chopped green chilis
8oz sourcream
mix all and equally divide into 16 lg flour tortillas- will take 2 glass cake pans
if you have any extra mix smear on top.
Bake 30-40 min at 350 after about 25 min put sliced american cheeze on top and cook till melted and bubbly.
Really Yummy
Crockpot Cream Cheese Chicken
Ingredients
2 Pkgs. Cream Cheese
1/2 Pkt. Italian Garlic seasoning mix
(powdered)
Black pepper (to taste)
Garlic salt (if needed)
1 lb. Boneless, skineless chicken breast
1 cube Butter
Preparation
Melt butter in microwave. In crockpot (set to high) mix butter and seasoning mix and pour over cut up chicken. Cook on high 1-2 hrs until done. Add cubes of cream cheese, let melt. Stir together completely. Let simmer at least 30 mins. Stir again, add pepper to taste. Serve over steamed rice.
Making cream cheese stuffed chicken breasts wrapped in bacon. What are side dishes that would go with this?
Dijion cream reduction sauce with broccolini, roated roma tomatoes and maybe some sort of potato constituent.Making cream cheese stuffed chicken breasts wrapped in bacon. What are side dishes that would go with this?
What a wonderful combination of flavors!!!! Here are some ideas that I think might work with your decadent main dish:
1. Roasted asparagas with kosher salt and fresh ground pepper.
2. Linguini tossed with olive oil, shaved parmesan, peas, and sauteed pancetta.
3. Wild rice pilaf with toasted almonds
4. Fresh green beans cooked crisp tender and tossed with sauteed onion, chopped cooked bacon, and mushrooms.
5. Spinach salad with mandarin oranges, feta cheese, candied walnuts, chopped red onion, and tossed with a french dressing.
6. Roasted potatos tossed with minced garlic, parmesan cheese, kosher salt and fresh ground pepper.Making cream cheese stuffed chicken breasts wrapped in bacon. What are side dishes that would go with this?
Rice Pilaf
like Joe's Crab Shack's
1 2/3 cups water
1 Tbls. butter
1 bay leaf
1/4 tsp. white pepper
1 1/3 cups rice
1 tsp. butter
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 tsp. minced garlic
-Bring first 4 ingredients to a boil in a saucepan.
-Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
-Sautee celery, onion, peppers, and garlic in butter until tender.
-Stir saut茅ed vegetables into rice.
-Remove bay leaf before serving.
Roasted Asparagus
For 4 servings of roasted (baked) asparagus purchase approximately 1 pound of asparagus.
Place the asparagus in a colander and rinse thoroughly.
Allow the asparagus to drain thoroughly.
Preheat the oven to 475 degrees F.
Tear off a piece of aluminum foil and line a jelly roll pan.
Spray the jelly roll pan with nonstick cooking spray.
Snap the woody ends off the asparagus and place the asparagus tips neatly in the prepared jelly roll pan.
Do not allow the asparagus tips to overlap as this will steam the asparagus rather than bake or roast them.
Spray the asparagus tips with olive oil flavored nonstick cooking spray.
Season with salt and pepper.
Place the pan of asparagus tips in the preheated oven.
Bake until a light golden brown and tender-crisp. This should take about 15 minutes.
Use a pancake spatula to neatly arrange the asparagus tips onto a vertical serving dish or platter.
Sprinkle freshly grated Parmesan cheese over the asparagus, if desired.
[edit] TipsTo roast rather than bake the asparagus preheat the oven to 500 degrees F. Follow the above directions and bake the asparagus at the higher temperature. This method is a little quicker, produces crispier asparagus tips, but can warp the baking pan.
At the grocery store select asparagus that is stored in a vertical position and kept in a pan of fresh water.
Choose fresh, green looking asparagus for the best tasting vegetable.
Avoid dry or old looking asparagus.
Asparagus will naturally break off the woody tip if you hold the asparagus in your hand and use the other hand to break the tip off.
You do not have to line the baking pan with aluminum foil, but this makes for easy clean-up.
Use a roasting pan to prepare 2 pounds of baked (roasted) asparagus.
Angel Hair Pasta tossed with garlic, parm cheese, parsley, and a bit of butter, with steamed asparagus yum!
Rice, Steamed Broccoli, and/or Asparagus.
Mmm.. sounds good.
I would go with a side of peas and maybe some scalloped potatoes?
Jasmine rice and spinach!
a mushroomy sauce.
rice, vegies?
rice pilaf, june peas.
What a wonderful combination of flavors!!!! Here are some ideas that I think might work with your decadent main dish:
1. Roasted asparagas with kosher salt and fresh ground pepper.
2. Linguini tossed with olive oil, shaved parmesan, peas, and sauteed pancetta.
3. Wild rice pilaf with toasted almonds
4. Fresh green beans cooked crisp tender and tossed with sauteed onion, chopped cooked bacon, and mushrooms.
5. Spinach salad with mandarin oranges, feta cheese, candied walnuts, chopped red onion, and tossed with a french dressing.
6. Roasted potatos tossed with minced garlic, parmesan cheese, kosher salt and fresh ground pepper.Making cream cheese stuffed chicken breasts wrapped in bacon. What are side dishes that would go with this?
Rice Pilaf
like Joe's Crab Shack's
1 2/3 cups water
1 Tbls. butter
1 bay leaf
1/4 tsp. white pepper
1 1/3 cups rice
1 tsp. butter
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 tsp. minced garlic
-Bring first 4 ingredients to a boil in a saucepan.
-Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
-Sautee celery, onion, peppers, and garlic in butter until tender.
-Stir saut茅ed vegetables into rice.
-Remove bay leaf before serving.
Roasted Asparagus
For 4 servings of roasted (baked) asparagus purchase approximately 1 pound of asparagus.
Place the asparagus in a colander and rinse thoroughly.
Allow the asparagus to drain thoroughly.
Preheat the oven to 475 degrees F.
Tear off a piece of aluminum foil and line a jelly roll pan.
Spray the jelly roll pan with nonstick cooking spray.
Snap the woody ends off the asparagus and place the asparagus tips neatly in the prepared jelly roll pan.
Do not allow the asparagus tips to overlap as this will steam the asparagus rather than bake or roast them.
Spray the asparagus tips with olive oil flavored nonstick cooking spray.
Season with salt and pepper.
Place the pan of asparagus tips in the preheated oven.
Bake until a light golden brown and tender-crisp. This should take about 15 minutes.
Use a pancake spatula to neatly arrange the asparagus tips onto a vertical serving dish or platter.
Sprinkle freshly grated Parmesan cheese over the asparagus, if desired.
[edit] TipsTo roast rather than bake the asparagus preheat the oven to 500 degrees F. Follow the above directions and bake the asparagus at the higher temperature. This method is a little quicker, produces crispier asparagus tips, but can warp the baking pan.
At the grocery store select asparagus that is stored in a vertical position and kept in a pan of fresh water.
Choose fresh, green looking asparagus for the best tasting vegetable.
Avoid dry or old looking asparagus.
Asparagus will naturally break off the woody tip if you hold the asparagus in your hand and use the other hand to break the tip off.
You do not have to line the baking pan with aluminum foil, but this makes for easy clean-up.
Use a roasting pan to prepare 2 pounds of baked (roasted) asparagus.
Angel Hair Pasta tossed with garlic, parm cheese, parsley, and a bit of butter, with steamed asparagus yum!
Rice, Steamed Broccoli, and/or Asparagus.
Mmm.. sounds good.
I would go with a side of peas and maybe some scalloped potatoes?
Jasmine rice and spinach!
a mushroomy sauce.
rice, vegies?
rice pilaf, june peas.
Panera Bread cream of chicken and wild rice soup - does anyone have this recipe?
Try this one. A lot of the reviews said it was like Panera's and a few said it was better!
http://allrecipes.com/Recipe/Cream-of-Ch鈥?/a>
CREAM OF CHICKEN AND WILD RICE SOUP
INGREDIENTS
1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine
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DIRECTIONS
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.Panera Bread cream of chicken and wild rice soup - does anyone have this recipe?
Creamy Chicken and Wild Rice Soup
2 tsp olive oil
2 鈥?cloves garlic, finely chopped
1 鈥?cup carrots, finely chopped
1/2 - cup celery, finely chopped
1 鈥?cup onion, finely chopped
2 鈥?cans (14-1/2 ounces each) chicken broth
2 鈥?cups cooked wild rice
1/2 tsp thyme leaves
Pinch cayenne pepper
1/2 - teaspoon ground black pepper
1-1/2 - cups cooked chicken breast, chopped
1 - cup whipping cream, heavy cream, half and half, or (I use fat
free half and half, works great)
2 鈥?tablespoons fresh parsley, chopped
In a saucepan at moderate heat, pour in olive oil and heat. Add the
garlic, carrots, celery, and onion. Saute until onion is clear and
vegetables soft. Pour in chicken broth and add the wild ric, thyme
leaves, black and cayenne
pepper, and chicken. Heat the soup for 10 minutes. Add the whipping
cream. Stir in parsley and it's ready. If you like yours a little
thicker, simply cook up a roux with 1/2 cup butter or olive oil(I've
been making roux with olive oil and it works great) and 1/2 cup
flour. Cook till bubbly and the still at the blonde stage. Don't let
get dark as for gumbo. When your soup is done, then, just before you
add the parsley, whisk in the roux and stir till slightly thickened.
Don't use all the roux at once, start with half, and stir it till you
see if you want it thicker.
http://allrecipes.com/Recipe/Cream-of-Ch鈥?/a>
CREAM OF CHICKEN AND WILD RICE SOUP
INGREDIENTS
1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine
READ REVIEWS (138)
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DIRECTIONS
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.Panera Bread cream of chicken and wild rice soup - does anyone have this recipe?
Creamy Chicken and Wild Rice Soup
2 tsp olive oil
2 鈥?cloves garlic, finely chopped
1 鈥?cup carrots, finely chopped
1/2 - cup celery, finely chopped
1 鈥?cup onion, finely chopped
2 鈥?cans (14-1/2 ounces each) chicken broth
2 鈥?cups cooked wild rice
1/2 tsp thyme leaves
Pinch cayenne pepper
1/2 - teaspoon ground black pepper
1-1/2 - cups cooked chicken breast, chopped
1 - cup whipping cream, heavy cream, half and half, or (I use fat
free half and half, works great)
2 鈥?tablespoons fresh parsley, chopped
In a saucepan at moderate heat, pour in olive oil and heat. Add the
garlic, carrots, celery, and onion. Saute until onion is clear and
vegetables soft. Pour in chicken broth and add the wild ric, thyme
leaves, black and cayenne
pepper, and chicken. Heat the soup for 10 minutes. Add the whipping
cream. Stir in parsley and it's ready. If you like yours a little
thicker, simply cook up a roux with 1/2 cup butter or olive oil(I've
been making roux with olive oil and it works great) and 1/2 cup
flour. Cook till bubbly and the still at the blonde stage. Don't let
get dark as for gumbo. When your soup is done, then, just before you
add the parsley, whisk in the roux and stir till slightly thickened.
Don't use all the roux at once, start with half, and stir it till you
see if you want it thicker.
Whats the difference between cream of chicken and chicken broth?
Chicken broth is clear mostly.
Cream of chicken looks more like gravy.Whats the difference between cream of chicken and chicken broth?
cream of chicken has milk, or cream added to the broth
broth is plain, just the juices from the chicken and vegetables cooked together in waterWhats the difference between cream of chicken and chicken broth?
--Chicken Broth is basically water that tastes like chicken
--Cream of Chicken is very thick; unless it's in a recipe, you must add water to it
Seriously? The answer is in the name of the product...cream of chicken is creamy and chicken broth is a broth.
chicken broth is just plain and clear, cream of chicken will be thicker and have a milky consistancy.
cream of chicken is a thick creamy soup chicken broth is a clear liquid broth is what u should have when your sick
big difference = cream of chick is creamy
%26amp; chick broth is clear(ish)
Cream Duh
cream and thickness
i second the duh sorry c'mon now
Cream of chicken looks more like gravy.Whats the difference between cream of chicken and chicken broth?
cream of chicken has milk, or cream added to the broth
broth is plain, just the juices from the chicken and vegetables cooked together in waterWhats the difference between cream of chicken and chicken broth?
--Chicken Broth is basically water that tastes like chicken
--Cream of Chicken is very thick; unless it's in a recipe, you must add water to it
Seriously? The answer is in the name of the product...cream of chicken is creamy and chicken broth is a broth.
chicken broth is just plain and clear, cream of chicken will be thicker and have a milky consistancy.
cream of chicken is a thick creamy soup chicken broth is a clear liquid broth is what u should have when your sick
big difference = cream of chick is creamy
%26amp; chick broth is clear(ish)
Cream Duh
cream and thickness
i second the duh sorry c'mon now
Does cream of chicken have any chicken in it?
like little itty bitty pieces?Does cream of chicken have any chicken in it?
Ya.... you just have to look real hard for it. Just like most products with ';meat';. You really have to search for it. I think what ever they sweep up off the floor goes into the soup. Such ';small'; pieces!!!!Does cream of chicken have any chicken in it?
yes
It has very little, I think what they do leave the chickens run through the soup and they call it chicken soup since there is very little there. (Just a joke)
Well, Campbell's Cream of Chicken soup does, but you almost need a magnifying glass to find it!
Yea
Ya.... you just have to look real hard for it. Just like most products with ';meat';. You really have to search for it. I think what ever they sweep up off the floor goes into the soup. Such ';small'; pieces!!!!Does cream of chicken have any chicken in it?
yes
It has very little, I think what they do leave the chickens run through the soup and they call it chicken soup since there is very little there. (Just a joke)
Well, Campbell's Cream of Chicken soup does, but you almost need a magnifying glass to find it!
Yea
What can I make with pork chops, onion, croutons, corn, and cream of chicken soup?
I don't want to go to the store :)What can I make with pork chops, onion, croutons, corn, and cream of chicken soup?
How about stuffed pork chops.
Stuff the pork chops with sauteed onion and croutons, pour the cream of chicken soup on top and bake. The croutons will soften and it will be like stuffing. Have the corn on the side.internet explorer
How about stuffed pork chops.
Stuff the pork chops with sauteed onion and croutons, pour the cream of chicken soup on top and bake. The croutons will soften and it will be like stuffing. Have the corn on the side.
Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?
Creamy Chicken With Mushrooms
* 3 to 4 pounds chicken pieces
* salt and pepper
* 2 1/2 cups flour
* 1/2 cup shortening or cooking oil
* 1 large can (8 ounces) sliced mushrooms, drained, or 8 ounces sliced fresh mushrooms
* 1 1/2 cups whipping cream
* 1/2 cup chicken broth
* 1/2 teaspoon ground paprika
* 1/2 teaspoon salt
* 1 cup milk
* 2 tablespoons flour
* 2 tablespoons cold water
PREPARATION:
Wash chicken and pat dry; sprinkle with salt and pepper. Dredge in flour. Fry chicken in a large skillet in hot -- about 370掳 -- oil or shortening until golden brown on both sides. Pour off all but about 1 to 2 tablespoons of fat; add mushrooms and continue to cook until lightly browned.If using fresh mushrooms, cook until tender.
Heat cream and chicken broth; add paprika and salt, then pour over the chicken. Cover and simmer until tender, about 1 hour. Remove chicken and mushrooms to a heated platter and keep warm. Add milk to skillet.
Combine the flour and water until smooth; stir in to skillet liquid and bring to a boil. Serve sauce with chicken.Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?
Saute your chicken breasts, add mushrooms, wine and chicken broth. (you might want to a a rice at this time) simmer untill the chicken is done. Remove chicken and stir in the sour cream and serve.Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?
4 to 6 chicken breast halves, skin removed
1 dash each salt, pepper, dried leaf thyme, ground marjoram and paprika
1 large onion, sliced, divided
2 leeks, sliced
4 carrots, cut large chunks
1 garlic clove, minced
1 cup chicken broth
1 tablespoon cornstarch
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup dry white wine
.
Dumplings
1 cup Bisquick
8 tablespoons milk
1 teaspoon dried parsley flakes
dash salt
dash pepper
dash paprika
PREPARATION:
Sprinkle salt, pepper, thyme, marjoram, and paprika on chicken. In bottom of crockpot, place half of the onion slices, leeks, and carrots. Arrange chicken on vegetables. Sprinkle minced garlic over the chicken then top with remaining onion slices. Dissolve 1 tablespoon cornstarch in 1 cup of chicken broth then combine with the cream of chicken soup and wine. Cook on HIGH for about 3 hours or on LOW for about 6 hours (If cooking on LOW, turn to HIGH when dumplings are added). Chicken should be tender, but not dry.
Dumplings: Mix together 1 cup bisquick, about 8 tablespoon milk, parsley, salt, pepper, and paprika; form into balls and place on top of the chicken mixture the last 35 to 45 minutes of cooking.
Serves 4 to 6.
I don't use wine in mine, but don't see why you couldn't substitute some of the milk for wine.
boneless chicken breasts
1 can cream of mushroom soup
8 oz. sour cream
8 oz. milk
1 box Stove Top Chicken stuffing
Cut chicken into bite size pieces brown in 1 tablespoon butter. Prepare Stove Top as directed on box.
Mix together sour cream, mushroom soup, and milk.
Mix chicken in with soup mixture.
Place in casserole top with stuffing.
350' 25-30 minutes.
* 3 to 4 pounds chicken pieces
* salt and pepper
* 2 1/2 cups flour
* 1/2 cup shortening or cooking oil
* 1 large can (8 ounces) sliced mushrooms, drained, or 8 ounces sliced fresh mushrooms
* 1 1/2 cups whipping cream
* 1/2 cup chicken broth
* 1/2 teaspoon ground paprika
* 1/2 teaspoon salt
* 1 cup milk
* 2 tablespoons flour
* 2 tablespoons cold water
PREPARATION:
Wash chicken and pat dry; sprinkle with salt and pepper. Dredge in flour. Fry chicken in a large skillet in hot -- about 370掳 -- oil or shortening until golden brown on both sides. Pour off all but about 1 to 2 tablespoons of fat; add mushrooms and continue to cook until lightly browned.If using fresh mushrooms, cook until tender.
Heat cream and chicken broth; add paprika and salt, then pour over the chicken. Cover and simmer until tender, about 1 hour. Remove chicken and mushrooms to a heated platter and keep warm. Add milk to skillet.
Combine the flour and water until smooth; stir in to skillet liquid and bring to a boil. Serve sauce with chicken.Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?
Saute your chicken breasts, add mushrooms, wine and chicken broth. (you might want to a a rice at this time) simmer untill the chicken is done. Remove chicken and stir in the sour cream and serve.Recipes for chicken breast cooked with wine, sour cream, chicken broth, mushrooms cooked on stove top.?
4 to 6 chicken breast halves, skin removed
1 dash each salt, pepper, dried leaf thyme, ground marjoram and paprika
1 large onion, sliced, divided
2 leeks, sliced
4 carrots, cut large chunks
1 garlic clove, minced
1 cup chicken broth
1 tablespoon cornstarch
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup dry white wine
.
Dumplings
1 cup Bisquick
8 tablespoons milk
1 teaspoon dried parsley flakes
dash salt
dash pepper
dash paprika
PREPARATION:
Sprinkle salt, pepper, thyme, marjoram, and paprika on chicken. In bottom of crockpot, place half of the onion slices, leeks, and carrots. Arrange chicken on vegetables. Sprinkle minced garlic over the chicken then top with remaining onion slices. Dissolve 1 tablespoon cornstarch in 1 cup of chicken broth then combine with the cream of chicken soup and wine. Cook on HIGH for about 3 hours or on LOW for about 6 hours (If cooking on LOW, turn to HIGH when dumplings are added). Chicken should be tender, but not dry.
Dumplings: Mix together 1 cup bisquick, about 8 tablespoon milk, parsley, salt, pepper, and paprika; form into balls and place on top of the chicken mixture the last 35 to 45 minutes of cooking.
Serves 4 to 6.
I don't use wine in mine, but don't see why you couldn't substitute some of the milk for wine.
boneless chicken breasts
1 can cream of mushroom soup
8 oz. sour cream
8 oz. milk
1 box Stove Top Chicken stuffing
Cut chicken into bite size pieces brown in 1 tablespoon butter. Prepare Stove Top as directed on box.
Mix together sour cream, mushroom soup, and milk.
Mix chicken in with soup mixture.
Place in casserole top with stuffing.
350' 25-30 minutes.
Is campbell cream of chicken the same as chicken broth?
If not what can i use at a substitute for campbell cream of chicken substitute?Is campbell cream of chicken the same as chicken broth?
No, one is a cream %26amp; the other is, well... broth. You can use any other cream soup - cream of mushroom, cream of celery....Is campbell cream of chicken the same as chicken broth?
No.
Campbells Cream of Chicken Soup is essentially this:
Chunk Chicken
1/2 cup heavy cream
1 can chicken broth
Salt and Pepper
Dash garlic powder
Bring to boil then reduce to simmer on LOW.
Mix another 1/2 cup cold heavy cream with 1/2 tsp. corn starch. Stir and let sit for 2 mins to dissolve.
Gradually stir in the cold heavy cream/corn starch mixture to the soup and let cook on medium heat 2-3 more minutes.
That is what you can use to substitute.
Broth is clear and thin while cream of anything is...well...creamy.
You can substitute pretty much any cream soup and it's barely noticeable, even if the recipe specifically calls for cream of mushroom or chicken or whatever. I think it's used mainly as a shortcut ';sauce'; in many recipes, something with a lot of flavor that has a creamy consistency.
There are several things you can use instead of cream of chicken like cream of mushroom, cream of celery, but you probably don't have any of those either. To make a homemade version, use one of the recipes below:
Fat Free Condensed Cream of Chicken Dry Soup Mix
2 cups nonfat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon or other flavor (unsalted preferred)
2 tablespoons dried minced onion flakes
1 teaspoon crushed basil (optional)
1 teaspoon crushed thyme (optional)
1/2 teaspoon pepper
Combine all ingredients, mixing well. Store in an air tight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup.
To Prepare: Combine 1/3 cup of mix with 1 1/4 cups water in saucepan. Cook and stir until thickened or add mix and water to browned and then drained meat and cook in a skillet or saucepan with other casserole ingredients instead of canned soup in any casserole. The mix has about 1/3 the calories and sodium as purchased condensed soup.
--------------------------------------鈥?br>
Cream of Anything Dry Soup Mix
4 cups powdered milk
1 1/2 cups cornstarch
1/2 cup instant chicken bouillon granules
4 teaspoons dried onion flakes
2 teaspoons dried thyme
2 teaspoons basil, crushed and dried
1 teaspoon pepper
Combine all in a ziplock. Shake well, transfer to a vacuum seal bag and store up to a year.
To Prepare: Add 1/3 cup mix with 1 cup water. Add 1/2 cup minced anything (see below). Cook over low/medium heat until thickened.
Anything: onions, mushrooms, asparagus, broccoli, celery, cooked chicken, diced potatoes, tomato, cooked shrimp, etc
--------------------------------------鈥?br>
Homemade Condensed Cream of Chicken Soup
Yield: 3 cups (about 2 cans)
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
--------------------------------------鈥?br>
Homemade Cream Of Chicken Soup Recipe
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat (you might want to just use the chicken broth if you don't have chicken)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Heat the oil over medium heat for a minute. Add the flour and stir together to make a roux. Add the milk all at once. Turn the heat to medium high and whisk until all the lumps are removed. The sauce is done once it is thick and bubbles break the surface. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. This recipe actually makes more than what 1 can would be. I would probably use half the recipe.
No. You may be able to use cream as a substitute. It's probably for thickening and salt, so you'd have to add extra salt. You could also make a roux with oil and flour and seasoning.
Eh, better to just run to the store...
no its not, campbells cream of chicken, is chicken soup with cream added, you have to add water as its concentrated. you can always water it down and add some cooked veg to it, then it will be broth
Duh NO!
Mix 2 tbsp of oil with 2 tbsp of flour over medium heat, to make a roux.
Add 1 cup of chicken broth, 1 cup of milk, %26amp; whisk until thickened.
Or you could use any other cream soup, like mushroom.
YES THEY ARE THE SAME ,THEY JUST LOOK AND TASTE A LITTLE DIFFERENT,THEY BOTH HAVE CHICKEN PARTS IN THEM.BOTH ARE REALLY GREAT TO ADD A LITTLE PIZAZZ TO ANY DISH YOU ARE MAKING. I JUST LOVE CHICKEN PARTS!
No, broth is yellow liquid, cream of chicken is thicker. What are you making and I can tell you what to substitute?
not at all
mix cream with broth right before its done cooking
it will thicken it up
no
No, one is a cream %26amp; the other is, well... broth. You can use any other cream soup - cream of mushroom, cream of celery....Is campbell cream of chicken the same as chicken broth?
No.
Campbells Cream of Chicken Soup is essentially this:
Chunk Chicken
1/2 cup heavy cream
1 can chicken broth
Salt and Pepper
Dash garlic powder
Bring to boil then reduce to simmer on LOW.
Mix another 1/2 cup cold heavy cream with 1/2 tsp. corn starch. Stir and let sit for 2 mins to dissolve.
Gradually stir in the cold heavy cream/corn starch mixture to the soup and let cook on medium heat 2-3 more minutes.
That is what you can use to substitute.
Broth is clear and thin while cream of anything is...well...creamy.
You can substitute pretty much any cream soup and it's barely noticeable, even if the recipe specifically calls for cream of mushroom or chicken or whatever. I think it's used mainly as a shortcut ';sauce'; in many recipes, something with a lot of flavor that has a creamy consistency.
There are several things you can use instead of cream of chicken like cream of mushroom, cream of celery, but you probably don't have any of those either. To make a homemade version, use one of the recipes below:
Fat Free Condensed Cream of Chicken Dry Soup Mix
2 cups nonfat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon or other flavor (unsalted preferred)
2 tablespoons dried minced onion flakes
1 teaspoon crushed basil (optional)
1 teaspoon crushed thyme (optional)
1/2 teaspoon pepper
Combine all ingredients, mixing well. Store in an air tight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup.
To Prepare: Combine 1/3 cup of mix with 1 1/4 cups water in saucepan. Cook and stir until thickened or add mix and water to browned and then drained meat and cook in a skillet or saucepan with other casserole ingredients instead of canned soup in any casserole. The mix has about 1/3 the calories and sodium as purchased condensed soup.
--------------------------------------鈥?br>
Cream of Anything Dry Soup Mix
4 cups powdered milk
1 1/2 cups cornstarch
1/2 cup instant chicken bouillon granules
4 teaspoons dried onion flakes
2 teaspoons dried thyme
2 teaspoons basil, crushed and dried
1 teaspoon pepper
Combine all in a ziplock. Shake well, transfer to a vacuum seal bag and store up to a year.
To Prepare: Add 1/3 cup mix with 1 cup water. Add 1/2 cup minced anything (see below). Cook over low/medium heat until thickened.
Anything: onions, mushrooms, asparagus, broccoli, celery, cooked chicken, diced potatoes, tomato, cooked shrimp, etc
--------------------------------------鈥?br>
Homemade Condensed Cream of Chicken Soup
Yield: 3 cups (about 2 cans)
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
--------------------------------------鈥?br>
Homemade Cream Of Chicken Soup Recipe
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat (you might want to just use the chicken broth if you don't have chicken)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Heat the oil over medium heat for a minute. Add the flour and stir together to make a roux. Add the milk all at once. Turn the heat to medium high and whisk until all the lumps are removed. The sauce is done once it is thick and bubbles break the surface. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. This recipe actually makes more than what 1 can would be. I would probably use half the recipe.
No. You may be able to use cream as a substitute. It's probably for thickening and salt, so you'd have to add extra salt. You could also make a roux with oil and flour and seasoning.
Eh, better to just run to the store...
no its not, campbells cream of chicken, is chicken soup with cream added, you have to add water as its concentrated. you can always water it down and add some cooked veg to it, then it will be broth
Duh NO!
Mix 2 tbsp of oil with 2 tbsp of flour over medium heat, to make a roux.
Add 1 cup of chicken broth, 1 cup of milk, %26amp; whisk until thickened.
Or you could use any other cream soup, like mushroom.
YES THEY ARE THE SAME ,THEY JUST LOOK AND TASTE A LITTLE DIFFERENT,THEY BOTH HAVE CHICKEN PARTS IN THEM.BOTH ARE REALLY GREAT TO ADD A LITTLE PIZAZZ TO ANY DISH YOU ARE MAKING. I JUST LOVE CHICKEN PARTS!
No, broth is yellow liquid, cream of chicken is thicker. What are you making and I can tell you what to substitute?
not at all
mix cream with broth right before its done cooking
it will thicken it up
no
Cream Chicken soup is the best soup. Don't you agree?
I am letting YOU ALL KNOW, that CREAMY CHICKEN is the BEST soup and BEATS all the other soups. Creamy Chicken soup is better than crappy tomatoe soup or the little weakling ... chicken noodle soup. CREAMY CHICKEN IS THE BEST SOUP AND YOU ALL KNOW IT. Its BLOWS AWAY the competition, an is always the best soup.
So if your sitting there eating your weak chicken noodle soup, or ';thinks its all that'; tomatoe soup, then you can just get OUTTA MA FACE because creamy chicken is the BEST and you ain't gonna change my mind.Cream Chicken soup is the best soup. Don't you agree?
Yes, I use it in my chicken and turkey pies mixed with a little leftover gravy. YUM.Cream Chicken soup is the best soup. Don't you agree?
.wtf d'u want, bloddy tomato chick?!
du bist im falschen film, oma!
Well, there's no beating Campbell's! Not only is Cream of Chicken hearty, but makes a heck of a gravy. A lot of recipes call for Cream of Mushroom; I always substitute with Cream of Chicken.
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haha! well, i like to cook with cream chicken and cream mushroom soups, but i've never actually eaten it by itself.
Sorry, have to disagree. My favorite soup is the baked potato soup served at Panera Bread Company. Dee-lish!
heh?
i like new england clam chowder the best.
it is apparent that you feel quite stongly about this! personally, i only used it as a cooking medium, never as an ';eat it by itself'; type soup. good tip!
Hi there, I used to like that stuff, but I had gastric bypass in 2002, and since having that have become lactose intolerant and that stuff has a lot of milk in it (or some kind of milk product) and so I can't eat a whole lot of it unfortunately. =( But I do agree it was very good when I could eat it lol.
Is this a question? I ate creamy chicken soup when I was six. I make tomato soup with milk and float cheese crackers in it. Now there's a sophisticated soup. Sometimes when I want to feel really grown up I use goldfish crackers!
Chicken Noodle or Chicken %26amp; Rice!!!
The AMA agrees with me at least for Flu and Cold!
Wahoo!!!
well yes, its my favorite, but i don't feel that strongly about it.
Broccoli Cheese and Potato... mmmmmm MMMMM!!
I have to agree with you. I'm afraid not to. You might come un-glued and hurt someone. (just kidding) Um... creamy chicken rocks!! I love it. It is great with green been casserole.
So if your sitting there eating your weak chicken noodle soup, or ';thinks its all that'; tomatoe soup, then you can just get OUTTA MA FACE because creamy chicken is the BEST and you ain't gonna change my mind.Cream Chicken soup is the best soup. Don't you agree?
Yes, I use it in my chicken and turkey pies mixed with a little leftover gravy. YUM.Cream Chicken soup is the best soup. Don't you agree?
.wtf d'u want, bloddy tomato chick?!
du bist im falschen film, oma!
Well, there's no beating Campbell's! Not only is Cream of Chicken hearty, but makes a heck of a gravy. A lot of recipes call for Cream of Mushroom; I always substitute with Cream of Chicken.
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隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆 YOU DIED AMERICANS隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆隆
haha! well, i like to cook with cream chicken and cream mushroom soups, but i've never actually eaten it by itself.
Sorry, have to disagree. My favorite soup is the baked potato soup served at Panera Bread Company. Dee-lish!
heh?
i like new england clam chowder the best.
it is apparent that you feel quite stongly about this! personally, i only used it as a cooking medium, never as an ';eat it by itself'; type soup. good tip!
Hi there, I used to like that stuff, but I had gastric bypass in 2002, and since having that have become lactose intolerant and that stuff has a lot of milk in it (or some kind of milk product) and so I can't eat a whole lot of it unfortunately. =( But I do agree it was very good when I could eat it lol.
Is this a question? I ate creamy chicken soup when I was six. I make tomato soup with milk and float cheese crackers in it. Now there's a sophisticated soup. Sometimes when I want to feel really grown up I use goldfish crackers!
Chicken Noodle or Chicken %26amp; Rice!!!
The AMA agrees with me at least for Flu and Cold!
Wahoo!!!
well yes, its my favorite, but i don't feel that strongly about it.
Broccoli Cheese and Potato... mmmmmm MMMMM!!
I have to agree with you. I'm afraid not to. You might come un-glued and hurt someone. (just kidding) Um... creamy chicken rocks!! I love it. It is great with green been casserole.
Is there an easy cream of chicken rice soup recipe?
For two cups of soup, take 1 small boneless breast of chicken and poach it in 2 c of chicken broth for about 15-20 min. Remove it from the pan when cooked and let cool till you can handle it and cut it into small cubes. Set aside.
Strain the broth and thicken it with a slurry of flour and water(2 Tbs flour in 3 Tbs cold water), or make a roux of 2 Tbs butter and 2 Tbs flour by melting the butter and stir in in the flour, cook over a low heat for a few minutes, then gradually whisk in the hot broth and gently whisk until all the lumps are gone, simmer for ten minutes, stirring occasionally, strain again if there are still lumps. Season with salt and pepper to taste, add the cubed chicken and 1/4 c cooked rice, heat through and serve.
The thickened broth is called a veloute, and you can add all sorts of things to make different ';cream of chicken with...'; soups like sauteed mushrooms, cooked vegetables, other seasonings, etc., or use it for a gravy over sliced chicken on toast.Is there an easy cream of chicken rice soup recipe?
Well, I noticed that no one has been able to help you here. I too tried but a recipe for this soup is long and cumbersome. The quickest way is this...
Campbell's can of chicken rice
Campbell's can of cream of chicken.
Open both cans into one soup pot and pour in whatever liquid each can call for. I have done this many times for my kids and it comes out great. Sprinkle a bit of fresh parsley and serve with buttered rolls or bread sticks.
Strain the broth and thicken it with a slurry of flour and water(2 Tbs flour in 3 Tbs cold water), or make a roux of 2 Tbs butter and 2 Tbs flour by melting the butter and stir in in the flour, cook over a low heat for a few minutes, then gradually whisk in the hot broth and gently whisk until all the lumps are gone, simmer for ten minutes, stirring occasionally, strain again if there are still lumps. Season with salt and pepper to taste, add the cubed chicken and 1/4 c cooked rice, heat through and serve.
The thickened broth is called a veloute, and you can add all sorts of things to make different ';cream of chicken with...'; soups like sauteed mushrooms, cooked vegetables, other seasonings, etc., or use it for a gravy over sliced chicken on toast.Is there an easy cream of chicken rice soup recipe?
Well, I noticed that no one has been able to help you here. I too tried but a recipe for this soup is long and cumbersome. The quickest way is this...
Campbell's can of chicken rice
Campbell's can of cream of chicken.
Open both cans into one soup pot and pour in whatever liquid each can call for. I have done this many times for my kids and it comes out great. Sprinkle a bit of fresh parsley and serve with buttered rolls or bread sticks.
Is there a good recipe for chicken using cream of mushroom soup? i dont want to make soup though.?
i dont want to make soup. im trying to remember a receipe that had chicken,cream of mushroom soup,and some kind of pasta.any one know??Is there a good recipe for chicken using cream of mushroom soup? i dont want to make soup though.?
Chicken and Pasta Primavera
INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
1/4 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
2 cups broccoli florets
1/8 teaspoon garlic powder
2 carrots, sliced thin
1 1/2 cups farfalle pasta
2 (5 ounce) cans chicken chunks, drained
DIRECTIONS
Cook pasta in boiling water until al dente. Drain.
Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, and carrots. Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally.
Stir pasta and chicken into cream sauce, and heat through.Is there a good recipe for chicken using cream of mushroom soup? i dont want to make soup though.?
you can bake chicken parts in the oven on 350 degree, after its been in the oven for about an hour covered,remove the covering take a can of mushroom soup pour into a bowl and mix with 1/2 cup of white wine,then pour this mixture over the chicken and recover, and let bake for another hour, the last ten minutes remove cover from chicken and turn off the off and let it finish cooking in the oven uncovered,then remove from oven and serve with your sides of your choice.
My momma only cooked a few good things and 'chicken rice casserole' was one of them! I know you said rice, but here ya go anyways...
Put some rice, chicken, water, cream of mushroom soup, and salt in a baking dish. Cover and throw in the oven. Bake on low for a couple hours or more (depending on how high the temperature is). This is a good one to put in the oven before Sunday morning church!
Cook the chicken using your favorite fried chicken recipe. Once the chicken is browned add your cream of mushroom soup and about 1/2 of the water (1 can of soup, 1/2 can of water) to the chicken. Cover and let simmer for about 1/2 an hour. Serve the chicken over your favorite long pasta (spaghetti, linguine, fettucine).
sounds a bit like chicken tetrazzini to me it calls for bite sized pieces of chicken, spaghetti noodles, and a cream sauce (mushroom soup will do) seasoned to taste of course but it must have just a dash of nutmeg
Chicken STROGANOFF
chicken cut up
1 package egg noodles or Uncle Ben rice
cream of mushroom soup
6 oz sour cream
mushrooms
Prepare noodles or rice as directed. Fry chicken and mushrooms in skillet with 2 tablespoon oil.
Add soup and sour cream.
serve on top of rice or noodle.
Note: But of course I will put a lot more stuff on mine. I learned through the years that people will get an encouragement to follow your recipe better when it looks easy and simple to do. After all a good cook is already know how to cook by heart. She/he just needs some basic ideas, and then go from there. A starter is a person who don't want to jump in to something that looks too hard to do. However, everyone would already know how to bring their food to a tasty meal- right!!! Everyone knows salt %26amp; pepper. They are the best table manner, and the friends to our cooking. Enjoy!!!
chicken and rice works too man make some white rice follow the directions on the pakceage add the soup and cooked chicken its good to go man
Chicken and Pasta Primavera
INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
1/4 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
2 cups broccoli florets
1/8 teaspoon garlic powder
2 carrots, sliced thin
1 1/2 cups farfalle pasta
2 (5 ounce) cans chicken chunks, drained
DIRECTIONS
Cook pasta in boiling water until al dente. Drain.
Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, and carrots. Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally.
Stir pasta and chicken into cream sauce, and heat through.Is there a good recipe for chicken using cream of mushroom soup? i dont want to make soup though.?
you can bake chicken parts in the oven on 350 degree, after its been in the oven for about an hour covered,remove the covering take a can of mushroom soup pour into a bowl and mix with 1/2 cup of white wine,then pour this mixture over the chicken and recover, and let bake for another hour, the last ten minutes remove cover from chicken and turn off the off and let it finish cooking in the oven uncovered,then remove from oven and serve with your sides of your choice.
My momma only cooked a few good things and 'chicken rice casserole' was one of them! I know you said rice, but here ya go anyways...
Put some rice, chicken, water, cream of mushroom soup, and salt in a baking dish. Cover and throw in the oven. Bake on low for a couple hours or more (depending on how high the temperature is). This is a good one to put in the oven before Sunday morning church!
Cook the chicken using your favorite fried chicken recipe. Once the chicken is browned add your cream of mushroom soup and about 1/2 of the water (1 can of soup, 1/2 can of water) to the chicken. Cover and let simmer for about 1/2 an hour. Serve the chicken over your favorite long pasta (spaghetti, linguine, fettucine).
sounds a bit like chicken tetrazzini to me it calls for bite sized pieces of chicken, spaghetti noodles, and a cream sauce (mushroom soup will do) seasoned to taste of course but it must have just a dash of nutmeg
Chicken STROGANOFF
chicken cut up
1 package egg noodles or Uncle Ben rice
cream of mushroom soup
6 oz sour cream
mushrooms
Prepare noodles or rice as directed. Fry chicken and mushrooms in skillet with 2 tablespoon oil.
Add soup and sour cream.
serve on top of rice or noodle.
Note: But of course I will put a lot more stuff on mine. I learned through the years that people will get an encouragement to follow your recipe better when it looks easy and simple to do. After all a good cook is already know how to cook by heart. She/he just needs some basic ideas, and then go from there. A starter is a person who don't want to jump in to something that looks too hard to do. However, everyone would already know how to bring their food to a tasty meal- right!!! Everyone knows salt %26amp; pepper. They are the best table manner, and the friends to our cooking. Enjoy!!!
chicken and rice works too man make some white rice follow the directions on the pakceage add the soup and cooked chicken its good to go man
Can I make regular long grain white rice (not instant) in the oven ... with cream of chicken or mushroom soup?
with mixed veggies - - - ??? Would it come out okay with cream of mushroom - if I dont have cream of chicken ?
And how long do i cook @ what temp.
I have made a chicken dish like this before - I am doing the exact same thing except with out the chicken
I dont remember how long or on what temp setting ?Can I make regular long grain white rice (not instant) in the oven ... with cream of chicken or mushroom soup?
yes you can here is one recipe
Ingredients
1 Whole chicken or chicken parts (legs,thighs ets.) to equal whole chicken, cut up
2 cups Long grain brown rice
2 packages Instant onion soup mix
4 cups Water
Preparation
Set oven to 350 degrees.
Put rice, soup mix and water in medium casserole or dutch oven. Mix well. Place chicken pieces on top of rice/soup mixture. Cover.
Bake in preheated oven for 1 hour. Remove lid and bake an extra 15 minutes or until all liquid is absorbed.
You can also add cream of mushroom soup i dointernet explorer
And how long do i cook @ what temp.
I have made a chicken dish like this before - I am doing the exact same thing except with out the chicken
I dont remember how long or on what temp setting ?Can I make regular long grain white rice (not instant) in the oven ... with cream of chicken or mushroom soup?
yes you can here is one recipe
Ingredients
1 Whole chicken or chicken parts (legs,thighs ets.) to equal whole chicken, cut up
2 cups Long grain brown rice
2 packages Instant onion soup mix
4 cups Water
Preparation
Set oven to 350 degrees.
Put rice, soup mix and water in medium casserole or dutch oven. Mix well. Place chicken pieces on top of rice/soup mixture. Cover.
Bake in preheated oven for 1 hour. Remove lid and bake an extra 15 minutes or until all liquid is absorbed.
You can also add cream of mushroom soup i do
I have a huge can of cream of chicken soup by Campbell's. Any simple recipe ideas?
Something simple and delicious please.I have a huge can of cream of chicken soup by Campbell's. Any simple recipe ideas?
You're holding a can of instant casserole. Just boil up some pasta, either the noodle or the piece kind, and cover it with the soup (no extra water) in a casserole dish.
If you have leftover meat, vegetables, or other vegetables like frozen peas, you can throw that in. If you have shredded cheese or breadcrumbs, that goes good on top. Bake it for like 30 minutes at 350.
This is a bachelor recipe, not that good for company.I have a huge can of cream of chicken soup by Campbell's. Any simple recipe ideas?
chicken pot pie:
NGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
This recipe is very easy to make and it tastes MMMM GOOD!
all you do if cook 2 or 3 boneless skinless chicken breast in a little bit of olive oil and while thats cooking you start cooking boiled rice on the stove and a can of corn. When the chicken is done you add a family size can of cream of chicken and stir.(you may also add a small can of cream of mushroom.)
Let that cook together a little bit then after the rice and the corn are done all you do is mix it all together in a bowl and i love to add some salt, pepper and a little bit of seasoned salt
OR
Creamy Enchiladas
1 package (extra lean) hamburger
3 bunches green onions, sliced
1 can Campbell's Cream of Celery soup
3 cans Campbell's Cream of Chicken soup
1 package 8 or more burrito size flour tortillas
3 to 4 cups cheddar cheese, grated
2 to 3 cups mozzarella cheese, grated
1 small can chopped hot jalape帽o peppers
1 - 16 oz container sour cream or (sour cream substitute)
garlic powder, to taste
salt and pepper, to taste
Directions:
In a skillet brown hamburger and seasonings. Drain; set aside to cool.
In a sauce pan empty the cans Campbell's Cream of Celery soup and Campbell's Cream of Chicken soup, heat on low heat until smooth. Stirring often. Add chopped jalape帽o peppers to taste. Add sour cream, stir until smooth and creamy. Remove from heat.
Spray a large baking dish with vegetable spray.
In a large bowl mix the cooled hamburger, green onion, and the grated cheeses' together. (reserve 1 1/2 cups cheese and 1/2 cup green onion. Set aside). Add hamburger mixture to flour tortillas and roll. Place filled tortilla's in the prepared baking dish (seam side down) until dish is full. Sprinkle top with the reserved cheese. Spoon the Campbell's soup mixture over the top. Making sure to completely cover tortilla ends and cheese with the soup mixture.
Bake in a 375潞 degree oven 30/ 35 minutes or until top starts to lightly brown. Sprinkle top with the reserved green onions before serving.
Serve with refried beans and spanish rice or serve with a fresh salad.
Here are more
http://kitchentable-campbells.forums.liv鈥?/a>
.
What I usually do is fry up some chicken breasts or chicken pieces. When the chicken is cooked add about two cups or as much as you'd like of the cream of chicken soup and for every cup of soup add a cup of water as well. Let it simmer with the chicken and season with a little pepper as well as salt if you'd like. Serve it with some white rice or noodles. I would also cook some carrots and broccoli or open a bag of salad to add to the meal.
This is an old recipe I've used for years, especially when I have someone I'm cooking for, I make them some, and my house some. Great for potlucks too. I hope you enjoy! %26lt;3
White Chicken Enchiladas
Rotisserie Chicken
Your Can of Soup
1 cup sour cream
1 lg onion, chopped
1 can ortega diced green chilie, i use a big one, say 7 1/2 oz
1 can sliced olives, i use a big one, say 7 1/2 oz
Salt %26amp; Pepper %26amp; whatever spice you like, I use paprika, cumin
Salsa
Cheddar Cheese, grated
Flour Tortillas
Shred the chicken. Lose the skin, your doggie will love it.
Take the soup, the sour cream, the chilies and mix in a bowl with the spices, salt %26amp; pepper. Divide that mixture in halfs, in two separate bowls. Add the shredded chicken and onion to one half.
Ok now you need like a cookie sheet pan, start to roll up chicken enchiladas with a tortilla, some of the shredded chicken mixture, and top with a little shredded cheese...... roll them up.
Spread your remaining sauce from the other bowl over the top, and top with more cheese and some salsa. This recipe makes a lot, so it's a great one for potlucks. It's also a big hit with men.
How about you brown some chicken breasts over med high heat, in a little olive oil. Remove the chicken when brown, and add half a chopped onion, reduce heat and cook till brown. Deglaze the pan with some white wine, simmer till reduced by half. Dump in the soup stir, add back the chicken and season with pepper, thyme, garlic powder
and a squeeze of Dijon mustard. simmer till chicken is done. Serve over white rice, or with mashed potato's.
Hi: I've used it to make Tuna noodle casserole - stovetop style or you could swap out the 2 cans of solid white tuna, drained and broken apart and use a couple of skinless chicken breasts cut into cubes. Cook the chicken breast in a saucepan until cooked through. Cook some egg noodles in boiling water, 2 cups of noodles in a quart of water.. Drain cooked noodles, add to chicken or tuna, pour chicken soup over to coat well, adding water until it is the thickness you like. Add frozen peas, green beans, carrots, broccoli, sliced onion or whatever you like. Cook on med low heat until frozen veggies are done. You can top with crunchy fried onion pieces if you like. Store leftover soup (if you have any) in a plastic container in the fridge. This should make 2 - 4 servings depending on how much soup and vegetables you add. Good luck!
Fry some hamburger and diced onion in a large skillet till done. Mix soup with water or milk as directed on can; add hamburger mixture and heat. It is delicious. Everybody I make it for loves it and there is never any leftovers. I like to serve it with cornbread.
For a large can of soup I use about 1lb of meat and 1/2 onion.
There are some delicious recipes on the campbell website, also.
Happy eating!
Have you tried the recipe on the back of the can or the recipes on the inside label?
You can always put it over some chicken and throw it in the oven.
You're holding a can of instant casserole. Just boil up some pasta, either the noodle or the piece kind, and cover it with the soup (no extra water) in a casserole dish.
If you have leftover meat, vegetables, or other vegetables like frozen peas, you can throw that in. If you have shredded cheese or breadcrumbs, that goes good on top. Bake it for like 30 minutes at 350.
This is a bachelor recipe, not that good for company.I have a huge can of cream of chicken soup by Campbell's. Any simple recipe ideas?
chicken pot pie:
NGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
This recipe is very easy to make and it tastes MMMM GOOD!
all you do if cook 2 or 3 boneless skinless chicken breast in a little bit of olive oil and while thats cooking you start cooking boiled rice on the stove and a can of corn. When the chicken is done you add a family size can of cream of chicken and stir.(you may also add a small can of cream of mushroom.)
Let that cook together a little bit then after the rice and the corn are done all you do is mix it all together in a bowl and i love to add some salt, pepper and a little bit of seasoned salt
OR
Creamy Enchiladas
1 package (extra lean) hamburger
3 bunches green onions, sliced
1 can Campbell's Cream of Celery soup
3 cans Campbell's Cream of Chicken soup
1 package 8 or more burrito size flour tortillas
3 to 4 cups cheddar cheese, grated
2 to 3 cups mozzarella cheese, grated
1 small can chopped hot jalape帽o peppers
1 - 16 oz container sour cream or (sour cream substitute)
garlic powder, to taste
salt and pepper, to taste
Directions:
In a skillet brown hamburger and seasonings. Drain; set aside to cool.
In a sauce pan empty the cans Campbell's Cream of Celery soup and Campbell's Cream of Chicken soup, heat on low heat until smooth. Stirring often. Add chopped jalape帽o peppers to taste. Add sour cream, stir until smooth and creamy. Remove from heat.
Spray a large baking dish with vegetable spray.
In a large bowl mix the cooled hamburger, green onion, and the grated cheeses' together. (reserve 1 1/2 cups cheese and 1/2 cup green onion. Set aside). Add hamburger mixture to flour tortillas and roll. Place filled tortilla's in the prepared baking dish (seam side down) until dish is full. Sprinkle top with the reserved cheese. Spoon the Campbell's soup mixture over the top. Making sure to completely cover tortilla ends and cheese with the soup mixture.
Bake in a 375潞 degree oven 30/ 35 minutes or until top starts to lightly brown. Sprinkle top with the reserved green onions before serving.
Serve with refried beans and spanish rice or serve with a fresh salad.
Here are more
http://kitchentable-campbells.forums.liv鈥?/a>
.
What I usually do is fry up some chicken breasts or chicken pieces. When the chicken is cooked add about two cups or as much as you'd like of the cream of chicken soup and for every cup of soup add a cup of water as well. Let it simmer with the chicken and season with a little pepper as well as salt if you'd like. Serve it with some white rice or noodles. I would also cook some carrots and broccoli or open a bag of salad to add to the meal.
This is an old recipe I've used for years, especially when I have someone I'm cooking for, I make them some, and my house some. Great for potlucks too. I hope you enjoy! %26lt;3
White Chicken Enchiladas
Rotisserie Chicken
Your Can of Soup
1 cup sour cream
1 lg onion, chopped
1 can ortega diced green chilie, i use a big one, say 7 1/2 oz
1 can sliced olives, i use a big one, say 7 1/2 oz
Salt %26amp; Pepper %26amp; whatever spice you like, I use paprika, cumin
Salsa
Cheddar Cheese, grated
Flour Tortillas
Shred the chicken. Lose the skin, your doggie will love it.
Take the soup, the sour cream, the chilies and mix in a bowl with the spices, salt %26amp; pepper. Divide that mixture in halfs, in two separate bowls. Add the shredded chicken and onion to one half.
Ok now you need like a cookie sheet pan, start to roll up chicken enchiladas with a tortilla, some of the shredded chicken mixture, and top with a little shredded cheese...... roll them up.
Spread your remaining sauce from the other bowl over the top, and top with more cheese and some salsa. This recipe makes a lot, so it's a great one for potlucks. It's also a big hit with men.
How about you brown some chicken breasts over med high heat, in a little olive oil. Remove the chicken when brown, and add half a chopped onion, reduce heat and cook till brown. Deglaze the pan with some white wine, simmer till reduced by half. Dump in the soup stir, add back the chicken and season with pepper, thyme, garlic powder
and a squeeze of Dijon mustard. simmer till chicken is done. Serve over white rice, or with mashed potato's.
Hi: I've used it to make Tuna noodle casserole - stovetop style or you could swap out the 2 cans of solid white tuna, drained and broken apart and use a couple of skinless chicken breasts cut into cubes. Cook the chicken breast in a saucepan until cooked through. Cook some egg noodles in boiling water, 2 cups of noodles in a quart of water.. Drain cooked noodles, add to chicken or tuna, pour chicken soup over to coat well, adding water until it is the thickness you like. Add frozen peas, green beans, carrots, broccoli, sliced onion or whatever you like. Cook on med low heat until frozen veggies are done. You can top with crunchy fried onion pieces if you like. Store leftover soup (if you have any) in a plastic container in the fridge. This should make 2 - 4 servings depending on how much soup and vegetables you add. Good luck!
Fry some hamburger and diced onion in a large skillet till done. Mix soup with water or milk as directed on can; add hamburger mixture and heat. It is delicious. Everybody I make it for loves it and there is never any leftovers. I like to serve it with cornbread.
For a large can of soup I use about 1lb of meat and 1/2 onion.
There are some delicious recipes on the campbell website, also.
Happy eating!
Have you tried the recipe on the back of the can or the recipes on the inside label?
You can always put it over some chicken and throw it in the oven.
Recipe with Cream of Chicken AND Mushroom?
I accidently bought Cream of CHICKEN AND MUSHROOM SOUP! It is not seperate, it is all one.. I want some good recipe, possible chicken, but not picky, just something GOOD!!!!Recipe with Cream of Chicken AND Mushroom?
Cream of Mushroom Chicken
INGREDIENTS
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water, or as needed
1 (12 fluid ounce) can evaporated milk
1 onion, chopped
salt and pepper to taste
2 pounds skinless, boneless chicken breast halves - cubed
1 (6 ounce) can sliced mushrooms, drained
DIRECTIONS
In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!Recipe with Cream of Chicken AND Mushroom?
PASTA CARBONARA
1/4 lb. bacon
1 stick (1/4 lb.) butter
1 can of Cream of Mushroom Soup
1 lb. pasta (fettuccine or linguine)
2 eggs, whipped
1/2 c. fresh Parmesan
Cut the bacon into little pieces and cook in butter until clear. Add cream of mushroom soup,bacon and butter to the pan.Simmer for about 15 minutes, or until the sauce cooks smooth.
Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon sauce and cheese. Toss and serve.
Add salt and pepper to taste
Hope you enjoy it. We do
just make some dip with it. add it to your rotel/cheese dip. it is really good. really!
Cook of some chicken breasts and chopp into 1 inch cubes, mix a can of cream of chicken and mushroom soup with a cup of either full fat yogurt or mayo. Cook off some broccoli and cut into the same size as the chicken, put the chicken and broccoli into a casserole dish and cover with the soup mix and topp with grated cheddar cheese. Bake in the oven at 350 untill the cheese starts to bubble and brown a little. This is my favorite casserole and I useually serve it over rice.
You can use this in any recipe that calls for Cream of Mushroom or Cream of Chicken. My favorite would be
Blonnie's Chicken Casserole
1 box Uncle Ben's Wild Rice Mix, cooked
3 chicken breast halves, cut into bite size pieces, cooked
1/2 pound bulk sausage, cooked and crumbled
1 can cream of something soup
1/2 pound mushrooms, sliced
Stir all ingredients together. Place in casserole dish. Bake at
350 F until heated.
It is even better if you use hot sausage, but mild is really good.
Cream of Mushroom Chicken Casserole:
1陆 hours 30 min prep
4-6 servings
1 cut up chicken
flour
cavendars all purpose Greek seasoning (if frying)
2 cans cream of mushroom soup
2 cans cream of chicken and mushroom soup
2 chicken bouillon cubes or 1 teaspoon instant chicken bouillon
1 1/2 cans water
1/2 teaspoon cavendars all purpose Greek seasoning
1 pinch garlic powder
2 1/2 cups milk
1. Boil or fry chicken until done.
2. PREHEAT 375*.
3. FRY METHOD: Season with cavendar's Greek seasoning mix, shake with flour and fry until completely done.
4. In bowl mix ingredients together beat with wire whisk.
5. Place chicken in deep casserole dish.
6. Cover chicken with soup mixture.
7. Bake uncovered for 1 hour.
8. Serve over rice (jasmine (basmati) rice is the best with this recipe).
9. REDUCED FAT METHOD: boil skinless chicken until done.
10. use the broth instead of the water!
11. You could also use the broth when cooking the rice.
12. This method is much lower in fat than the fried method but doesn't taste as good.
13. also use the healthy request soups to lower even more in fat sodium and calories.
Mushroom Chicken
This is the best recipe, especially if you like chicken and dumplings. Putting it together is real easy and it bakes so nicely. With this recipe it's almost impossible to dry out your chicken.
Prep time: 18 min
Baking Time: 70 min (in Fairbanks, Alaska)
Serves: 8 (Doubles nicely)
8 boneless chicken breasts
(man those are expensive, I usually buy thighs and debone them myself)
1 3/4 C milk divided
1 1/2 C all-purpose flour
3 large eggs
3/4 tsp salt
(I usually add 1 tsp)
1 T vegetable oil
1 t. dried tarragon
1 t. garlic powder
1 1/2 t. onion powder
1 (4oz) an sliced mushrooms
(I like to substitute fresh when I can)
1 T butter
1 (10.5 oz) can cream of chicken soup or cream of chick/mushroom soup
1. Preheat the over to 350F. Grease a 13x9-inch baking pan.
2. Arrange chicken in a singl layer in preared baking pan.
3. Combine 1 1/2 C milk, the flour, eggs, and salt in a medium bowl. Beat at high speed until blended. Add oil, tarragon, garlic powder, and onion powder to egg mixture and mix well. Pour over chicken in baking dish.
4. Bake until an instant-read thermometer inserted into center of meat regsiters 180F, about 70 min.
5. Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
6. Add remaining milk and soup and mix well. Cook, stirring continally, until heated through and of sauce consistency. Serve with chicken.
cook some pork chops, smother 'em in it, bake, add cheese if you want. this is awesome.
chicken breasts would probably work too, but i haven't tried it.
i don't use Cream of chicken and mushroom soup to make this recipe, but its good.
(its my own little thing so it has no name)
ingredients:
*chicken breast cut in slices (you can buy them already cut and cooked if you prefer.)
*cream sauce (i use Classico)
*oil
*mushrooms-cut (again you can get them in a can)
procedure:
1. put oil in a large pan and fry the chicken slices. (this step is faster if you already bought them cooked).
2. when the chicken is golden brown, add the mushrooms and stir.
3. add the sauce (you can add as much as you like). stir occasionally. bring to boil and serve with macaroni or mashed potatoes. (you don't have to use macaroni or mashed potatoes, its just a suggestion).
I hope you'll like it. ^_-
Cream of Mushroom Chicken
INGREDIENTS
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water, or as needed
1 (12 fluid ounce) can evaporated milk
1 onion, chopped
salt and pepper to taste
2 pounds skinless, boneless chicken breast halves - cubed
1 (6 ounce) can sliced mushrooms, drained
DIRECTIONS
In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!Recipe with Cream of Chicken AND Mushroom?
PASTA CARBONARA
1/4 lb. bacon
1 stick (1/4 lb.) butter
1 can of Cream of Mushroom Soup
1 lb. pasta (fettuccine or linguine)
2 eggs, whipped
1/2 c. fresh Parmesan
Cut the bacon into little pieces and cook in butter until clear. Add cream of mushroom soup,bacon and butter to the pan.Simmer for about 15 minutes, or until the sauce cooks smooth.
Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon sauce and cheese. Toss and serve.
Add salt and pepper to taste
Hope you enjoy it. We do
just make some dip with it. add it to your rotel/cheese dip. it is really good. really!
Cook of some chicken breasts and chopp into 1 inch cubes, mix a can of cream of chicken and mushroom soup with a cup of either full fat yogurt or mayo. Cook off some broccoli and cut into the same size as the chicken, put the chicken and broccoli into a casserole dish and cover with the soup mix and topp with grated cheddar cheese. Bake in the oven at 350 untill the cheese starts to bubble and brown a little. This is my favorite casserole and I useually serve it over rice.
You can use this in any recipe that calls for Cream of Mushroom or Cream of Chicken. My favorite would be
Blonnie's Chicken Casserole
1 box Uncle Ben's Wild Rice Mix, cooked
3 chicken breast halves, cut into bite size pieces, cooked
1/2 pound bulk sausage, cooked and crumbled
1 can cream of something soup
1/2 pound mushrooms, sliced
Stir all ingredients together. Place in casserole dish. Bake at
350 F until heated.
It is even better if you use hot sausage, but mild is really good.
Cream of Mushroom Chicken Casserole:
1陆 hours 30 min prep
4-6 servings
1 cut up chicken
flour
cavendars all purpose Greek seasoning (if frying)
2 cans cream of mushroom soup
2 cans cream of chicken and mushroom soup
2 chicken bouillon cubes or 1 teaspoon instant chicken bouillon
1 1/2 cans water
1/2 teaspoon cavendars all purpose Greek seasoning
1 pinch garlic powder
2 1/2 cups milk
1. Boil or fry chicken until done.
2. PREHEAT 375*.
3. FRY METHOD: Season with cavendar's Greek seasoning mix, shake with flour and fry until completely done.
4. In bowl mix ingredients together beat with wire whisk.
5. Place chicken in deep casserole dish.
6. Cover chicken with soup mixture.
7. Bake uncovered for 1 hour.
8. Serve over rice (jasmine (basmati) rice is the best with this recipe).
9. REDUCED FAT METHOD: boil skinless chicken until done.
10. use the broth instead of the water!
11. You could also use the broth when cooking the rice.
12. This method is much lower in fat than the fried method but doesn't taste as good.
13. also use the healthy request soups to lower even more in fat sodium and calories.
Mushroom Chicken
This is the best recipe, especially if you like chicken and dumplings. Putting it together is real easy and it bakes so nicely. With this recipe it's almost impossible to dry out your chicken.
Prep time: 18 min
Baking Time: 70 min (in Fairbanks, Alaska)
Serves: 8 (Doubles nicely)
8 boneless chicken breasts
(man those are expensive, I usually buy thighs and debone them myself)
1 3/4 C milk divided
1 1/2 C all-purpose flour
3 large eggs
3/4 tsp salt
(I usually add 1 tsp)
1 T vegetable oil
1 t. dried tarragon
1 t. garlic powder
1 1/2 t. onion powder
1 (4oz) an sliced mushrooms
(I like to substitute fresh when I can)
1 T butter
1 (10.5 oz) can cream of chicken soup or cream of chick/mushroom soup
1. Preheat the over to 350F. Grease a 13x9-inch baking pan.
2. Arrange chicken in a singl layer in preared baking pan.
3. Combine 1 1/2 C milk, the flour, eggs, and salt in a medium bowl. Beat at high speed until blended. Add oil, tarragon, garlic powder, and onion powder to egg mixture and mix well. Pour over chicken in baking dish.
4. Bake until an instant-read thermometer inserted into center of meat regsiters 180F, about 70 min.
5. Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
6. Add remaining milk and soup and mix well. Cook, stirring continally, until heated through and of sauce consistency. Serve with chicken.
cook some pork chops, smother 'em in it, bake, add cheese if you want. this is awesome.
chicken breasts would probably work too, but i haven't tried it.
i don't use Cream of chicken and mushroom soup to make this recipe, but its good.
(its my own little thing so it has no name)
ingredients:
*chicken breast cut in slices (you can buy them already cut and cooked if you prefer.)
*cream sauce (i use Classico)
*oil
*mushrooms-cut (again you can get them in a can)
procedure:
1. put oil in a large pan and fry the chicken slices. (this step is faster if you already bought them cooked).
2. when the chicken is golden brown, add the mushrooms and stir.
3. add the sauce (you can add as much as you like). stir occasionally. bring to boil and serve with macaroni or mashed potatoes. (you don't have to use macaroni or mashed potatoes, its just a suggestion).
I hope you'll like it. ^_-
Can you give me some poems on ice cream pizza chicken and salad?
on ice cream pizza chicken and salad can you make them funny and they have to be 4 stanzas and each stnza needs 6 linesCan you give me some poems on ice cream pizza chicken and salad?
Search on poem hunter below.
Search on poem hunter below.
Do you know how to make cream of chicken soup?
Cream of Chicken Soup
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Make a white sauce of milk or cream, flour, and oil. Add chicken.
Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.Do you know how to make cream of chicken soup?
yes i do. but i dont see where this is going. OH ok i get it you want a recipe. fine i'll give you one! humph! %26gt;:(
This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!';
INGREDIENTS
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 1/2 cups water
1 cup margarine
3/4 cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste
DIRECTIONS
In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Make a white sauce of milk or cream, flour, and oil. Add chicken.
Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.Do you know how to make cream of chicken soup?
yes i do. but i dont see where this is going. OH ok i get it you want a recipe. fine i'll give you one! humph! %26gt;:(
This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!';
INGREDIENTS
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 1/2 cups water
1 cup margarine
3/4 cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste
DIRECTIONS
In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
What can I cook with a tin of Campbells Cream of Chicken and Corn Soup?
Mix with 1/2 soup can of milk, pour over chicken breast, mix a box of stuffing mix with water and place on top. Can top with cheese if you like. Bake at 350 for 30 minutes.What can I cook with a tin of Campbells Cream of Chicken and Corn Soup?
Can of horrible tamales in a can, can of corn, can of cream of chicken soup, Layer in a pan, tamales corn soup and top with cheese and bake. Sounds awful and is so good.
And if you're in a hurry warm everything first and then pop in oven to melt cheese properly. . .What can I cook with a tin of Campbells Cream of Chicken and Corn Soup?
Pour over diced chicken peices allow to cook, then use as a sauce to add to pasta!!
Pour it over chicken breasts and cook in the oven (covered) at 375.
Cook the soup and toss with egg noodles and broccoli florets.
Can of horrible tamales in a can, can of corn, can of cream of chicken soup, Layer in a pan, tamales corn soup and top with cheese and bake. Sounds awful and is so good.
And if you're in a hurry warm everything first and then pop in oven to melt cheese properly. . .What can I cook with a tin of Campbells Cream of Chicken and Corn Soup?
Pour over diced chicken peices allow to cook, then use as a sauce to add to pasta!!
Pour it over chicken breasts and cook in the oven (covered) at 375.
Cook the soup and toss with egg noodles and broccoli florets.
Should I add any margarine or oil to my concoction of instant brown rice/cream of chicken soup/chicken breast?
I'm going to take 4 cups of instant brown rice and, instead of using water, cook it in 1 can of cream of chicken soup plus 1 soup can of milk. I'm also going to add some chicken breast that I cook separately.
Do you think the flavor would be improved if I add some margarine or oil to this concoction? If so, what do you recommend?
Any other advice about this ';recipe'; is appreciated too!Should I add any margarine or oil to my concoction of instant brown rice/cream of chicken soup/chicken breast?
I wouldn't think it could hurt to add some margarine. I'd also add two chopped green onions and some cumin for a Southwest flavor, maybe a teaspoon.
Do you think the flavor would be improved if I add some margarine or oil to this concoction? If so, what do you recommend?
Any other advice about this ';recipe'; is appreciated too!Should I add any margarine or oil to my concoction of instant brown rice/cream of chicken soup/chicken breast?
I wouldn't think it could hurt to add some margarine. I'd also add two chopped green onions and some cumin for a Southwest flavor, maybe a teaspoon.
Can u cook cream of chicken soup with chicken breast ? is it good?
You Can pour the soup over the chicken and bake it about 25 minutes in a 350 degree oven. Or, dice the chicken and sautee it, then pour the soup over it. you are only limited by your imagination! Which ever way you cook it, make sure the chicken reaches an internal temperature of 160 degrees.Can u cook cream of chicken soup with chicken breast ? is it good?
yes u can and it is making my mouth waterCan u cook cream of chicken soup with chicken breast ? is it good?
You can probably do it the same way as if you were using cream of mushroom soup.
BAKED CHICKEN IN CREAM OF CHICKEN SOUP
6 chicken breasts
1 can Campbell's cream of chicken soup
Salt and pepper
Wash chicken parts; dry and season to taste. Put in greased, shallow pan and cover with cream of chicken soup. Bake, uncovered, in 375 degree oven for 2 hours. Serves 6.
You can, but I don't think any of those campbell's soup recipes have enough flavor.
I have personally put chicken breast in a baking dish and covered it cream of chicken soup it tastes pretty good but my family liked the cream of mushroom better and be sure to cover it with foil so it doesn't form a crust on the soup I baked mine at 425 for about 40 mins and it turned out good I also have made some other variations by adding my favorite veggies to the mix and giving bit of a casserole type look
Yeah if you let the Chicken breasts simmer in the cream of chicken. it is really good.
yes and its very good/over rice
I usually par boil my chicken first...it cuts down the cooking time in the oven...how ever way most cream soups taste excellent when poured over meats of any kind.
yes u can and it is making my mouth waterCan u cook cream of chicken soup with chicken breast ? is it good?
You can probably do it the same way as if you were using cream of mushroom soup.
BAKED CHICKEN IN CREAM OF CHICKEN SOUP
6 chicken breasts
1 can Campbell's cream of chicken soup
Salt and pepper
Wash chicken parts; dry and season to taste. Put in greased, shallow pan and cover with cream of chicken soup. Bake, uncovered, in 375 degree oven for 2 hours. Serves 6.
You can, but I don't think any of those campbell's soup recipes have enough flavor.
I have personally put chicken breast in a baking dish and covered it cream of chicken soup it tastes pretty good but my family liked the cream of mushroom better and be sure to cover it with foil so it doesn't form a crust on the soup I baked mine at 425 for about 40 mins and it turned out good I also have made some other variations by adding my favorite veggies to the mix and giving bit of a casserole type look
Yeah if you let the Chicken breasts simmer in the cream of chicken. it is really good.
yes and its very good/over rice
I usually par boil my chicken first...it cuts down the cooking time in the oven...how ever way most cream soups taste excellent when poured over meats of any kind.
How do you make cream of chicken soup like Campbell's ?
This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux (thick base) if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!
';Campbell's'; Cream of Chicken Soup (minus preservatives!)
INGREDIENTS
* 4 cups milk
* 2 tablespoons all-purpose flour
* 2 tablespoons vegetable oil
* 2 tablespoons white sugar
* 2 cups finely chopped, cooked chicken meat
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
DIRECTIONS
1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.How do you make cream of chicken soup like Campbell's ?
Grab a chicken throw the soup on it and baked it or fray it or just eat it raw dont matter
';Campbell's'; Cream of Chicken Soup (minus preservatives!)
INGREDIENTS
* 4 cups milk
* 2 tablespoons all-purpose flour
* 2 tablespoons vegetable oil
* 2 tablespoons white sugar
* 2 cups finely chopped, cooked chicken meat
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
DIRECTIONS
1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.How do you make cream of chicken soup like Campbell's ?
Grab a chicken throw the soup on it and baked it or fray it or just eat it raw dont matter
Cream of celery or cream of chicken?
im making chicken casarole and i accidently bought cream of celery instead of cream of chicken. Should i run to the store and get cream of chicken or would it make any difference in the taste.Cream of celery or cream of chicken?
It will have less chicken flavor... celery isn't bad though.Cream of celery or cream of chicken?
I interchange them all the time and both taste equally good.
Some chicken casserole recipes actually call for a blend of cream of celery and cream of chicken. It's a great combination in lots of chicken dishes, as are cream of broccoli and cream of mushroom soups.
So boldly go where many chicken casseroles have gone before, and use that cream of celery soup!
use it.
it will be fine.
you can add a bit of chicken broth from boullion cubes if you have them.
it will be ok without.
not to worry.
I wouldn't run out and get the chicken. Cream of celery will work just fine. The taste will be slightly detectable--especially if you are looking for a difference, but it should be good!
Either one would be fine. It's mostly for texture and consistency.
Bah, you'll be good.
Experimentation can be fun.
u can use either one, but since you have cream of celery, i would suggest adding a bit extra chicken to give it the kick of flavor, the recipe will turn out great... next time try cream of broccoli- really!
Ashley,,,,,omg girl ,what are you thinking,,,,,,i just have 3 word's for you,,,,,,,,,,,,,,,FLAVOR,,,,,,,,,,FLAVOR鈥?is what you chase in cookery, and did you know the two,chicken %26amp; celery, go hand in hand as water does with coffee,,,,,, now are you going too add some ,';herb's';, try, thyme, a little oregano,sage, and finely chopped parsley at the end,salt %26amp; pepper too taste.
Save your leg's and money,and time,don,t go running back too the market every time a recipe say's you need this or that,,,use what you have,,';your head, and what you know';, ,,,,you can cook every body can cook,just have a little trust in your self and what your skill's are.
Now back too your creation, what are you going too serve it with,,,,,rice,pasta, maybe a little salad,and pls don't forget the wine,,,and get hubby involed,too place the candle's and set the table for dinner.
BON APPETITE, Alan
cream of chicken
well lets put it this way, if its as cold where you are as it is where I am the cream of celery will do just fine.
no difference but I would add a little chicken boullion to incorporate more chicken taste and your family will think it is gourmet! I try stuff like this all the time and my family thinks I cook gourmet! All I do is experiment a little with everything. Make it yours,dont be afraid
I doubt if you can tell the difference. Save yourself a trip to the store, I interchange them all the time.
It won't hurt to use cream of celery as long as you like celery
Ive done that! Don't worry there's no difference in taste. Go for it!
It will taste wonderful, dont change it.
Congratulations!
You've created a new dish, and it will taste just fine.
If you would like a little more chicken taste, add about a teaspoon of chicken bouillon granules to the mixture.
If you don't like celery it might.Also, you are adding chicken aren't you?
It will have less chicken flavor... celery isn't bad though.Cream of celery or cream of chicken?
I interchange them all the time and both taste equally good.
Some chicken casserole recipes actually call for a blend of cream of celery and cream of chicken. It's a great combination in lots of chicken dishes, as are cream of broccoli and cream of mushroom soups.
So boldly go where many chicken casseroles have gone before, and use that cream of celery soup!
use it.
it will be fine.
you can add a bit of chicken broth from boullion cubes if you have them.
it will be ok without.
not to worry.
I wouldn't run out and get the chicken. Cream of celery will work just fine. The taste will be slightly detectable--especially if you are looking for a difference, but it should be good!
Either one would be fine. It's mostly for texture and consistency.
Bah, you'll be good.
Experimentation can be fun.
u can use either one, but since you have cream of celery, i would suggest adding a bit extra chicken to give it the kick of flavor, the recipe will turn out great... next time try cream of broccoli- really!
Ashley,,,,,omg girl ,what are you thinking,,,,,,i just have 3 word's for you,,,,,,,,,,,,,,,FLAVOR,,,,,,,,,,FLAVOR鈥?is what you chase in cookery, and did you know the two,chicken %26amp; celery, go hand in hand as water does with coffee,,,,,, now are you going too add some ,';herb's';, try, thyme, a little oregano,sage, and finely chopped parsley at the end,salt %26amp; pepper too taste.
Save your leg's and money,and time,don,t go running back too the market every time a recipe say's you need this or that,,,use what you have,,';your head, and what you know';, ,,,,you can cook every body can cook,just have a little trust in your self and what your skill's are.
Now back too your creation, what are you going too serve it with,,,,,rice,pasta, maybe a little salad,and pls don't forget the wine,,,and get hubby involed,too place the candle's and set the table for dinner.
BON APPETITE, Alan
cream of chicken
well lets put it this way, if its as cold where you are as it is where I am the cream of celery will do just fine.
no difference but I would add a little chicken boullion to incorporate more chicken taste and your family will think it is gourmet! I try stuff like this all the time and my family thinks I cook gourmet! All I do is experiment a little with everything. Make it yours,dont be afraid
I doubt if you can tell the difference. Save yourself a trip to the store, I interchange them all the time.
It won't hurt to use cream of celery as long as you like celery
Ive done that! Don't worry there's no difference in taste. Go for it!
It will taste wonderful, dont change it.
Congratulations!
You've created a new dish, and it will taste just fine.
If you would like a little more chicken taste, add about a teaspoon of chicken bouillon granules to the mixture.
If you don't like celery it might.Also, you are adding chicken aren't you?
Wats a good substitue for condensed cream of chicken soup?
im using this in a pasta recipe and dont have it.can i use sour cream instead.Wats a good substitue for condensed cream of chicken soup?
Use the sour cream and if you have a can of chicken with rice, chicken noodle or chicken broth.Wats a good substitue for condensed cream of chicken soup?
Yes, feel free to use sour cream. If you have other ';cream of'; soups, try those as well - you may like them even better than the chicken!
You can use cream of mushroom, cream of celery, cream of broccoli or any other cream of soup. I think that if you substitute sour cream for the soup you won't have much flavor.
cream of mushroom???
yes, unless you have cream of potatoe soup, or mushroom soup, or cream celery soup
The sour cream will work, but add a little flour to it and add it to the recipe just before serving or it may become watery. If you have cream of mushroom soup or cream of celery, or any of the other cream-type soups, those will work also, you can mix them with the sour cream too.
Alternatively you can make a white sauce and use that instead. It can be as thick or thin as you want. Here's a recipe from cooks.com:
BASIC WHITE SAUCE
1 c. milk
3 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
Combine all ingredients except butter in 4 cup glass measure. Beat with rotary beater until smooth. Add butter. Microwave for 3 minutes on high. Beat well and continue cooking for 1-1 1/2 minutes on high until thickened.
For thin white sauce, use 2 tablespoons flour and 2 tablespoons butter in basic recipe.
For thick white sauce, use 1/4 cup flour and 1/4 cup butter in basic recipe.
Sour Cream is a really good choice.
there are 2 options 1st use sore cream
2nd one use butter and flour milt the butter then cook the flour in it for 40 - 60 sec until the color of it become yellow .
Use the sour cream and if you have a can of chicken with rice, chicken noodle or chicken broth.Wats a good substitue for condensed cream of chicken soup?
Yes, feel free to use sour cream. If you have other ';cream of'; soups, try those as well - you may like them even better than the chicken!
You can use cream of mushroom, cream of celery, cream of broccoli or any other cream of soup. I think that if you substitute sour cream for the soup you won't have much flavor.
cream of mushroom???
yes, unless you have cream of potatoe soup, or mushroom soup, or cream celery soup
The sour cream will work, but add a little flour to it and add it to the recipe just before serving or it may become watery. If you have cream of mushroom soup or cream of celery, or any of the other cream-type soups, those will work also, you can mix them with the sour cream too.
Alternatively you can make a white sauce and use that instead. It can be as thick or thin as you want. Here's a recipe from cooks.com:
BASIC WHITE SAUCE
1 c. milk
3 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
Combine all ingredients except butter in 4 cup glass measure. Beat with rotary beater until smooth. Add butter. Microwave for 3 minutes on high. Beat well and continue cooking for 1-1 1/2 minutes on high until thickened.
For thin white sauce, use 2 tablespoons flour and 2 tablespoons butter in basic recipe.
For thick white sauce, use 1/4 cup flour and 1/4 cup butter in basic recipe.
Sour Cream is a really good choice.
there are 2 options 1st use sore cream
2nd one use butter and flour milt the butter then cook the flour in it for 40 - 60 sec until the color of it become yellow .
Make me a recipe with chicken and cream?
I'm home alone without a car. I have chicken, cream, wine onions, carrots and a few other essential. I want to make a nice recipe. What can I make?
btw it is cream, not sour cream.
Thanks!Make me a recipe with chicken and cream?
chicken in cream sauceMake me a recipe with chicken and cream?
Roast Chicken with Stuffing and Cooked Carrots
Wash chicken, season with olive oil, poultry seasoning, salt, pepper, and garlic powder.
Take bread, tear apart with fingers. Chop the onions; add Italian seasoning; mix together. Stuff the chicken with the stuffing mix.
Cook for 1 hour at 375 or until juices run clear (vary according to weight of chicken). Pour chicken juices into small pot, add water, cream, and flour to make gravy. Remove stuffing from chicken.
Chop carrots. Boil in water until tender. Remove from heat, put into serving dish. Melt butter; drizzle over cooked carrots.
Carve chicken, serve pieces with gravy, with sides of stuffing and cooked buttered carrots.
Don't have bread? Peel onion, put in cavity in center of chicken. Remove after cooking, chop, serve as a side dish.
CREAMY TOMATO POLLO FUNGHI
Serves 4 - 6
500 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair or penne)
1 tblsp olive oil
3 skinless chicken breasts diced
1 medium Spanish onion finely diced
2 cloves crushed garlic
3 tsp mixed herbs
6 rashers middle bacon
2 cups button mushrooms sliced
2 tins crushed Roma tomatoes
200-300 ml cream (depending on how saucy you want it)
Salt and pepper to taste
Shredded fresh Parmesan cheese
Heat oil in a large pan and add garlic, herbs and onion and cook on medium-high heat until onion has sweated and garlic and herbs are fragrant. Add chicken and lightly brown.
Add the bacon and mushrooms and cook well. Add tomatoes and heat through. Reduce heat and add cream, heat through at a simmer for about 7-8 minutes until the cream has thickened. Make sure you taste all the time. Add salt and pepper to taste
Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.
I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.
CREAMY CHICKEN CARBONARA
Serves 4 - 6
500 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair)
1 tblsp olive oil
3 skinless chicken breasts diced
1 medium Spanish onion finely diced
2 cloves crushed garlic
3 tsp mixed herbs
6 rashers middle bacon
2 cups button mushrooms sliced
300 ml cream
陆 cup white wine (try to use one that you will be serving with the meal)
A little chicken stock powder
Salt and pepper to taste.
Heat oil in a large pan and add garlic, herbs and onion, then add the chicken and cook on medium-high heat until onion has sweated cook until chicken has lightly browned.
Add the bacon and mushrooms and cook well. Reduce heat and add cream, heat through at a simmer. When cream is heated, add the wine and the stock powder. Make sure you don鈥檛 use too much stock powder or it will be too salty. Make sure you taste all the time. Simmer for about 7-8 minutes until all the alcohol has burned off and the cream has thickened.
Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.
I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.
Hope this helps, enjoy and have a great day/night!!!
x K
Chicken Alfredo
Cook the chicken then Cut up the carrot and put it aroungd a plate.Drink the wine. Then pour out the cream then mix it with onion..... hope it helps
Go to http://allrecipes.com/ then go to more searches. Move the mouse down to Ingredient search. List chicken, cream, onion, and carrots under the ingredients I want. List beef, pork, turkey, and liver under the ingredients I don't want. When I did it I found 79 recipes. I think you will find something you will like. I have had great results with the recipes I have made from the website.
Or put chicken, carrots, wine, %26amp; onions on the ingredints I want. Put beef, pork, turkey, and fish on the ingredints I don't want. I found 44 recipes. Now I will warn you it did bring in recipes with goose, lobster, lamb as main meat as well but ignore them.
They do not allow more than 4 items to not include and that allows recipes to come up you don't want. Just read through them to find one you like.
Good luckinternet explorer
btw it is cream, not sour cream.
Thanks!Make me a recipe with chicken and cream?
chicken in cream sauceMake me a recipe with chicken and cream?
Roast Chicken with Stuffing and Cooked Carrots
Wash chicken, season with olive oil, poultry seasoning, salt, pepper, and garlic powder.
Take bread, tear apart with fingers. Chop the onions; add Italian seasoning; mix together. Stuff the chicken with the stuffing mix.
Cook for 1 hour at 375 or until juices run clear (vary according to weight of chicken). Pour chicken juices into small pot, add water, cream, and flour to make gravy. Remove stuffing from chicken.
Chop carrots. Boil in water until tender. Remove from heat, put into serving dish. Melt butter; drizzle over cooked carrots.
Carve chicken, serve pieces with gravy, with sides of stuffing and cooked buttered carrots.
Don't have bread? Peel onion, put in cavity in center of chicken. Remove after cooking, chop, serve as a side dish.
CREAMY TOMATO POLLO FUNGHI
Serves 4 - 6
500 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair or penne)
1 tblsp olive oil
3 skinless chicken breasts diced
1 medium Spanish onion finely diced
2 cloves crushed garlic
3 tsp mixed herbs
6 rashers middle bacon
2 cups button mushrooms sliced
2 tins crushed Roma tomatoes
200-300 ml cream (depending on how saucy you want it)
Salt and pepper to taste
Shredded fresh Parmesan cheese
Heat oil in a large pan and add garlic, herbs and onion and cook on medium-high heat until onion has sweated and garlic and herbs are fragrant. Add chicken and lightly brown.
Add the bacon and mushrooms and cook well. Add tomatoes and heat through. Reduce heat and add cream, heat through at a simmer for about 7-8 minutes until the cream has thickened. Make sure you taste all the time. Add salt and pepper to taste
Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.
I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.
CREAMY CHICKEN CARBONARA
Serves 4 - 6
500 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair)
1 tblsp olive oil
3 skinless chicken breasts diced
1 medium Spanish onion finely diced
2 cloves crushed garlic
3 tsp mixed herbs
6 rashers middle bacon
2 cups button mushrooms sliced
300 ml cream
陆 cup white wine (try to use one that you will be serving with the meal)
A little chicken stock powder
Salt and pepper to taste.
Heat oil in a large pan and add garlic, herbs and onion, then add the chicken and cook on medium-high heat until onion has sweated cook until chicken has lightly browned.
Add the bacon and mushrooms and cook well. Reduce heat and add cream, heat through at a simmer. When cream is heated, add the wine and the stock powder. Make sure you don鈥檛 use too much stock powder or it will be too salty. Make sure you taste all the time. Simmer for about 7-8 minutes until all the alcohol has burned off and the cream has thickened.
Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.
I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.
Hope this helps, enjoy and have a great day/night!!!
x K
Chicken Alfredo
Cook the chicken then Cut up the carrot and put it aroungd a plate.Drink the wine. Then pour out the cream then mix it with onion..... hope it helps
Go to http://allrecipes.com/ then go to more searches. Move the mouse down to Ingredient search. List chicken, cream, onion, and carrots under the ingredients I want. List beef, pork, turkey, and liver under the ingredients I don't want. When I did it I found 79 recipes. I think you will find something you will like. I have had great results with the recipes I have made from the website.
Or put chicken, carrots, wine, %26amp; onions on the ingredints I want. Put beef, pork, turkey, and fish on the ingredints I don't want. I found 44 recipes. Now I will warn you it did bring in recipes with goose, lobster, lamb as main meat as well but ignore them.
They do not allow more than 4 items to not include and that allows recipes to come up you don't want. Just read through them to find one you like.
Good luck
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