Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?

Come on Rosie, you know me by now. I have a recipe for anything that doesn't require the use of a grill. (I suck at the grill). The funeral casserole... Remember the funeral casserole? btw you never wrote me back about the chicken parm. I wrote you at the email address you don't use anymore. (Sorry that's all i have). Despite various rumors, this didn't get its name because anybody died from it.





2 boxes of Stove Top Stuffing


one whole chicken (or four large boneless breasts)


2 cans of corn or bunch of broccoli (or frozen broccoli)


1 can of cream of chicken soup


1/2 - 3/4 cup of mayonnaise


bread crumbs


grated cheddar cheese








• Prepare stuffing according to directions on package. Layer across bottom of a casserole pan.


• Cube chicken into bite size pieces. Par boil for 15 minutes. Mix with corn (or broccoli, whichever you picked). Layer across stuffing


• Mix soup and mayonnaise together well (do not blend). Layer across chicken.


• Sprinkle cheddar cheese on top.


• Sprinkle bread crumbs on top.


• Bake on 350 one hour.Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?
Creamed Chicken Casserole:





1 8oz container of Sour Cream





2-4 Chicken breasts (shredded)





1 sleeve of crackers (your favorite brand)





1/2 stick of butter





1 can of cream of chicken soup





1/4 onion





salt and pepper to taste





Saute or boil your chicken until thoroughly cooked (with spices that you find tasty). Once the chicken has cooled shred the chicken with two forks. Add all ingredients (minus the crackers and butter) to a bowl and combine. spread across a corningware dish (size depends on the amount of chicken breast used). Crush the sleeve of crackers and cover over the top of the mixture in the corningware container. Melt the butter and drizzle over the top. Cook on 350 degrees for thirty minutes or until it is completely warmed through.Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?
Chicken Spaghetti





Boil 2 1/2 - 3 lb. chicken with salt, pepper, and bay leaf until cooked through. Remove chicken from broth and cool. Save broth to cook spaghetti in.





Saute in butter or margarine:


1 cup chopped onion


1 cup chopped celery


1 minced clove garlic


1 cup chopped bell pepper





When veggies are tender, add:


1 can stewed tomatoes


1 can cream of mushroom soup


1 lb. Velveeta cheese





Continue to simmer on low heat to melt cheese, stirring occasionally.





Remove skin from chicken and remove meat from bones. Tear or cut meat into bited sized pieces and add to sauce mixture.





Cook spaghetti in chicken broth, drain, and add to sauce when cheese has melted.
Chicken %26amp; Broccoli Alfredo





Prep: 10 minutes


Cook: 20 minutes





Serves: 4











Ingredients:








1/2 of a 1-pound package linguine


1 cup fresh or frozen broccoli flowerets


2 tablespoons butter


1 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)


1/2 cup milk


1/2 cup grated Parmesan cheese


1/4 teaspoon ground black pepper











Directions:











Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking. Drain the linguine mixture well in a colander.





Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.





Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
INGREDIENTS (Nutrition)


6 skinless, boneless chicken breast halves


1 (10.75 ounce) can condensed cream of mushroom soup


1 (12 fluid ounce) can evaporated milk


6 slices American processed cheese, cut into 1-inch pieces








DIRECTIONS


In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.








or











INGREDIENTS


1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup


1/3 cup water


2 teaspoons dried oregano leaves, crushed


4 medium potatoes, cut into quarters


2 cups fresh or frozen whole baby carrots


4 bone-in chicken breast halves


1/2 teaspoon paprika


:





DIRECTIONS


Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.


Top with chicken. Sprinkle with remaining oregano and paprika.


Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.
Here are a couple.GBA





Title: Chicken in Cream of Mushroom Soup


Categories: Soup


Yield: 1 Servings


1 Pint sour cream


1 cn Cream of mushroom soup


-(I use Campbell's)


Chicken pieces


-(I prefer chicken thighs,


-but anything work) Brown the chicken in oil over medium heat; I usually let it cook until all the pinkness is gone, usually 15 minutes to 1/2 hour, turning it every 5 minutes or so. Drain out as much of the oil as possible. Add the sour cream and soup, mixing it so that it's blended together and covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the sauce will thicken a bit, but probably not much. Stir occasionally.


I usually cook some pasta (rotini works well) and stir it into the sauce with the chicken when I'm ready to serve it. To reheat, just add a little bit of milk to the sauce and nuke for maybe 3 minutes.


This might not sound like an exciting dish, but even though I normally hate sour cream, I think this is a wonderful meal. I also sometimes slice up fresh mushrooms, saute them in butter, and add them to the sauce near the end of the cooking time. I'm sure if you're creative, there are other things you could add, too. As for the chicken, I usually cook 4-6 pieces and save the left-over for lunch or dinner the next day.





CREAM OF CHICKEN SOUP WITH WILD RICE





Recipe By :


Serving Size : 8 Preparation Time :0:00


Categories : Soups





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 1/3 c (8 oz) uncooked wild rice


3 lb Broiler-fryer chicken,


-cut up


7 c Water


12 oz Sliced mushrooms


2 tb Cooking oil


1 c Chopped onion


1 c Chopped celery


2 tb Instant chicken bouillon


-granules


3/4 ts White pepper


1/2 ts Salt


1/2 c Butter


3/4 c Flour


4 c Milk


3/4 c Dry white wine





Cook wild rice according to pkg. directions for 30


minutes; drain off liquid and rinse. Set partially


cooked rice aside.





In a large Dutch oven or stockpot, combine the chicken


and water and bring to boiling. Reduce heat, cover and


simmer for 35 to 40 minutes or until chicken is


tender. Remove chicken from broth and let stand until


cool enough to handle. Skim fat from broth. Strain and


reserve broth. Remove chicken meat from bones. Cut


into bite-size pieces.





In the same pot, cook mushrooms in hot oil for 4 to 5


minutes or until tender.





Add onion and celery. Cover and cook for 5 to 10


minutes or until tender, stirring once (I'd probably


do the onion and celery first, until transluscent, and


then add mushrooms and cover and cook). Remove from


heat. Return broth to the stock pot.





Add partially cooked wild rice to the chicken broth.


Stir in the granules, white pepper and salt. Bring to


boiling and then reduce heat and simmer, uncovered,


for 15 minutes.





In a large saucepan, melt the butter and stir in the


flour until smooth. Add milk all at once. Cook and


stir until bubbly. Stir into soup mixture. Stir in the


chicken pieces and wine, and heat through. Makes 8


servings.
God Bless America has almost the same recipe I do. Except, I put bacon on mine %26amp; cook the chicken %26amp; bacon in the over for 20-25 minutes, then add the soup %26amp; sour cream (mixed) and cook for an additional 15 minutes. Serve with bow-tie or rotini noodles.








Mmmmmmm!
Make a casserole; start with a base of cooked rice or pasta.


Brown or pre-cook your chicken pieces, then dice or tear up.


You can add celery %26amp;/or onion for flavour %26amp; some crunch.


Mix the cream soup of choice with milk or water, %26amp; pour over.


Bake the whole thing at 400-450F until bubbly %26amp; browned.


You can top with bread-crumbs, grated cheese, or whatever.
Here's my fav recipe for cream of mushroom soup! Enjoy :)








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