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
Thursday, December 31, 2009
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.
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