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

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.

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.

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.

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

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

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