What can I make with Cream of Chicken soup?

not much at home right now, just shrimps and tilapia. the chicken breasts and pork are in the freezer. anything good and easy to make? maybe something with rice or pastaWhat can I make with Cream of Chicken soup?
Chicken spaghetti, no need to add any other chicken. Don't dilute the soup. After cooking pasta, stir in the condensed soup and you have a great, quick pasta dish. You can also use Ramen type noodles and not use the flavor pouch. Add the soup and if you want, some peas and some drained tuna. Use your imagination. You can add it to mac and cheese for a creamy taste.....What can I make with Cream of Chicken soup?
and i didn't even remember i had tuna until you mentioned it. Report Abuse

Check the back of the soup can or under the label there are usually lots of suggestions. If you have about 90 minutes you can put the frozen chicken breasts in a casserole dish, mix the soup with a half can of milk and toss in some frozen veggies if you have them if not slice up a small onion and add some basil (you can use dried) pour over the chicken and bake at 375 for an hour or so. Serve over rice or noodles.


This has always worked for me when I'm pressed for a meal.
Pork Chop Casserole





1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)


2 cups hot water


6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat


1/4 tsp. pepper


1 can cream of chicken or mushroom soup


1/2 cup milk





Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.





*You add a little more milk, to make more gravy. I do that most of the time. Sometimes, I even add another half a can of soup with the more milk, too


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Unforgettable Chicken Casserole


Makes 6 to 8 servings





3 cups chopped deli-roasted chicken, or other cooked chicken


2 cups finely chopped celery


1 cup (4 ounces) grated Cheddar cheese


1/2 cup slivered almonds


1/2 cup light sour cream


1/2 cup light mayonaisse


1 can cream of chicken soup


1 (4-ounce) can water chestnuts, drained and chopped


1½ cups French fried onion rings





Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.





Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.





--Southern Living, Dec. 2004


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Chicken Cordon Bleu Casserole





2 lbs. coked, cubed chicken


½ cup. milk


1 egg


bread crumbs


8 oz Swiss cheese, grated


8 oz chopped or cubed ham


1 can cream of chicken soup


1 can milk





Dredge chicken in egg/milk, roll in bread crumbs and fry in olive oil just until brown. Place in casserole dish. Top chicken with ham and cheese chunks. Mix the soup and milk together and pour over all. Bake for 30 min at 350ºF.





This is wonderful and goes well with just a salad.


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Sinful Potatoes





1 (26 oz.) bag frozen hash brown potatoes


8 oz. shredded cheddar cheese (I like sharp)


1 (10 ¾ oz) can Cream of Celery soup


1 (10 ¾ oz) can Cream of Chicken soup


1 (8 oz.) container sour cream (can use lowfat)


1 medium onion, finely chopped





Combine all ingredients, place in a greased casserole dish. Bake at 350ºF for 45-60 minutes until lightly browned and bubbly.
This is way-out but BRILLIANT!


In an ovenproof dish put a layer of cheese and onion crisps, lightly crushed, Then a layer of tinned Tuna (Dolphin-friendly please!).


Keep on layering like that and finally pour over the tin of chicken soup. Bake in a moderate oven for about 25 mins. You can sprinkle a bit of grated cheese over it if you like.


Challenge your guests to guess the ingredients; they never will!
If you can do a quick thaw of a chicken breast, you could saute it for a few minutes on each side, and then add your soup mixed with a little milk and simmer until tender. Old receipe, but still a good one.
A ham sandwich
http://www.campbellsoup.com/default.aspx





here is a link to Campbell's Soup





Here is one of my own recipes:





1 can cream of chicken soup, 1/2 can milk, 1 tsp garlic powder, 1 tsp basil, 1/2 tsp ground black pepper, 2 TBS Parmesan cheese. Make this sauce up after you have made either rice or pasta (I do it both ways).





You can cook the shrimp in a little butter and add it to the sauce (butter and all) Or you can cut chicken into strips and fry them in butter and add that to the sauce.





**** I also add broccoli, or peas for flavor and color. (Optional)
I use it to make chicken and biscuit casserole.





Cook thee chicken breasts.


Cut into cubes.


Put into a casserole dish.


Add the cream of chicken soup with some milk to get more juice.


Add any veggies you like, potatoes, carrots, peas, etc.


Top with buttermilk biscuits ( i use th Pillsbury ones).





Or if you don't have these you can instead top with Bisquick (prepared as box says) and make a pot pie.


Cook at 350 for 20 minutes. Enjoy,
Italiano Chicken and Rice Bake





1 can cream of chicken soup


1 can milk


3/4 cup uncooked white rice


1 tsp Italian seasoning, crushed


2 cups vegetable mixture (diced canned tomato, sliced zuccini, mushrooms)


4 boneless, skinless chick breast halves


1/3 cup grated Parmesan cheese





Mix soup, milk, rice and seasoning in shallow 2 quart baking dish. Spread evenly with veggies.


Top with chicken, sprinkle with cheese and additional seasoning if desired. Cover.


Bake at 400 for 45 min. Remove cover and broil until cheese is golden, about 3 min. Remove chicken and stir rice before serving.





You'll love it!
Grilled cheese