i wanna make a chicken and rice cream soup. i don tknow if u ate at panera bread, but they have a chicken and wild rice soup thats real good. i want to make a soup similar to it. can someone give me a a good recipe to make one? im not sure on soups so be detailed so i wont break the soup. thanks.How do u make chicken and rice cream soup using roux?
If you really want to start from scratch, take the usable meat off a part eaten left over chicken.
Then simmer the carcass (skeleton) in water containing onions, celery and carrots. (Bring to boil and turn down heat so it bubbles gently for say 2 hours.)
Strain off the solids - throw them away and keep the liquid (stock).
To make a roux you need equal weights of butter, melted in saucepan, and flour , stirred in and cooked for 2 - 3 minutes to get rid of the raw flour taste.
I find corn flour (corn starch in US) is less likely to form lumps.
Gradually add the reserved stock (Cold is better) and stir like mad over a low flame til it thickens.
It should be lump free. If it's lumpy you have to add an extra step. Tip the whole lot into a liqidiser (or better still use one of those wand liquidisers in the saucepan). Give it a quick blast to get rid of the lumps.
Add the neat little bits of chopped chicken, as much freshly cooked (in a different saucepan) rice as you like.
I think loads of chopped parsley makes all the difference.
Naturally, I've left the seasoning up to you.
Stir in a little cream before serving - ladle it out and off you go!How do u make chicken and rice cream soup using roux?
you can
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.
Wednesday, January 6, 2010
What's a good vegetarian subsitute for cream of chicken soup ?
Cream of mushroom, soooo good.What's a good vegetarian subsitute for cream of chicken soup ?
Cream of asparagus or cream of potatoWhat's a good vegetarian subsitute for cream of chicken soup ?
Some places have ';Mock chicken'; which (I think) is made from a soy product. Your vegetarian stores will carry that. You can also use a soy or almond or rice base milk in place of the cream.
I don't have a reciepe but if you are creative enough, I'm sure you can come up with something good!
:)
Peace
cream of celeryguy myspace
Cream of asparagus or cream of potatoWhat's a good vegetarian subsitute for cream of chicken soup ?
Some places have ';Mock chicken'; which (I think) is made from a soy product. Your vegetarian stores will carry that. You can also use a soy or almond or rice base milk in place of the cream.
I don't have a reciepe but if you are creative enough, I'm sure you can come up with something good!
:)
Peace
cream of celery
How do I make a cream based curry with chicken?
I have chicken, red curry powder, turmeric, heavy cream, and tomato sauce. I have a few other odds and ends like potatos, a fresh tomato from my garden, salt and pepper, and a few other odds and ends but I have no coriander. Can I use the ingredients I have to make a nice chicken curry?How do I make a cream based curry with chicken?
Yes you are fine your paste has coriander in it!
Thai Red Chicken Curry Recipe
This is a tasty, recipe which needs no accompaniment. Chilled bananas are a lovely counter to the spiciness.
1 tablespoon oil
2 onions, sliced
1 clove garlic, chopped
2 chicken breasts, cut into cubes
2 tablespoons Thai red curry paste
25 g canned coconut cream
300 ml boiling water
1 tablespoon tomato puree
350 g potatoes, cut into cubes
150 ml plain yogurt
2 tablespoons chopped fresh cilantro
2 bananas
1 lime
4 servings
45 minutes 20 mins prep
Saute onion%26amp; garlic in oil until soft.
Stir in chicken cubes and cook until lightly brown (3 minutes).
Add curry paste and cook for another 2 minutes.
Disolve creamed coconut in boiling water and add to pan.
Add in potato and puree.
Cover and simmer for 25 minutes.
Stir in yogurt %26amp; cilantro
Chop bananas and mix in with lime juice%26amp; zest and chill until curry is ready to serve (this is a topping)
Hope this Helps!!!!!How do I make a cream based curry with chicken?
yes, use cilantro or parsley instead of coriander.
you can also add coconut milk instead of cream, also if you have cumin powder or garam masala on hand.
Yes, and have some rice on the side. It sounds quite good actually. Do you have an onion or fresh garlic? I would add those if you do. You might try a pinch of cumin to make up for the corriander.
wash your chicken season the chicken pieces with seasoned salt or adobo, curry powder,fresh thyme,tomatoes cover in pot with a can of chix broth bring to a simmer in a small cup mix corn starch with water or milk to make a liquid and slowly stir into your simmering chicken.
heres a recipe, maybe that will help you.
Curry Chicken Linguini
Recipe Number: 1137538236
Contributor: Chris Bennett
Serves: 2
Calories Per Serving: if you h
Preparation Time: 20 min
Difficulty: Average
Ingredients:
1 large chicken breast
handful baby spinach
1 tbsp dried cranberries
1/4c cashews
cooked linguini noodles 1 tbsp butter
1 tsp garlic (chopped)
1/2c 35% cream
1/2 tsp curry powder
Cooking Instructions:
on med heat, add butter to sautee pan with sliced chicken breast. cook about half way. add garlic, and cook until golden, splash pan with a touch of white wine if available, then add cream and remaining ingredients. raise heat to high and reduce cream to a thick sauce, season with salt to taste. add noodles, toss and serve.
Serving Suggestions:
divide into two large pasta bowls and serve with your favourite beverage by candle light. the ladies will love it.
Additional Comments:
the secret is to have all your prep on the counter near the stove, the dish doesn't take long to cook if you are organized. enjoy!
Yes you are fine your paste has coriander in it!
Thai Red Chicken Curry Recipe
This is a tasty, recipe which needs no accompaniment. Chilled bananas are a lovely counter to the spiciness.
1 tablespoon oil
2 onions, sliced
1 clove garlic, chopped
2 chicken breasts, cut into cubes
2 tablespoons Thai red curry paste
25 g canned coconut cream
300 ml boiling water
1 tablespoon tomato puree
350 g potatoes, cut into cubes
150 ml plain yogurt
2 tablespoons chopped fresh cilantro
2 bananas
1 lime
4 servings
45 minutes 20 mins prep
Saute onion%26amp; garlic in oil until soft.
Stir in chicken cubes and cook until lightly brown (3 minutes).
Add curry paste and cook for another 2 minutes.
Disolve creamed coconut in boiling water and add to pan.
Add in potato and puree.
Cover and simmer for 25 minutes.
Stir in yogurt %26amp; cilantro
Chop bananas and mix in with lime juice%26amp; zest and chill until curry is ready to serve (this is a topping)
Hope this Helps!!!!!How do I make a cream based curry with chicken?
yes, use cilantro or parsley instead of coriander.
you can also add coconut milk instead of cream, also if you have cumin powder or garam masala on hand.
Yes, and have some rice on the side. It sounds quite good actually. Do you have an onion or fresh garlic? I would add those if you do. You might try a pinch of cumin to make up for the corriander.
wash your chicken season the chicken pieces with seasoned salt or adobo, curry powder,fresh thyme,tomatoes cover in pot with a can of chix broth bring to a simmer in a small cup mix corn starch with water or milk to make a liquid and slowly stir into your simmering chicken.
heres a recipe, maybe that will help you.
Curry Chicken Linguini
Recipe Number: 1137538236
Contributor: Chris Bennett
Serves: 2
Calories Per Serving: if you h
Preparation Time: 20 min
Difficulty: Average
Ingredients:
1 large chicken breast
handful baby spinach
1 tbsp dried cranberries
1/4c cashews
cooked linguini noodles 1 tbsp butter
1 tsp garlic (chopped)
1/2c 35% cream
1/2 tsp curry powder
Cooking Instructions:
on med heat, add butter to sautee pan with sliced chicken breast. cook about half way. add garlic, and cook until golden, splash pan with a touch of white wine if available, then add cream and remaining ingredients. raise heat to high and reduce cream to a thick sauce, season with salt to taste. add noodles, toss and serve.
Serving Suggestions:
divide into two large pasta bowls and serve with your favourite beverage by candle light. the ladies will love it.
Additional Comments:
the secret is to have all your prep on the counter near the stove, the dish doesn't take long to cook if you are organized. enjoy!
I'm looking for an easy recipe, using boneless chicken breasts and cream of mushroom soup, thanks?
Maybe a something that can be put in the oven.I'm looking for an easy recipe, using boneless chicken breasts and cream of mushroom soup, thanks?
Chicken and Mushroom Soup Casserole
Ingredients:
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
Directions:
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375°F. 45 min. or until done.
TIP: *For creamier rice, increase water to 1 1/3 cups.I'm looking for an easy recipe, using boneless chicken breasts and cream of mushroom soup, thanks?
Sounds like you're already on your way! Just kick it up a notch with some spices. Tarragon, or rosemary....Put it in the preheated oven(covered) 375 for 45 minutes. Bon apetit!
Why not skih the chicken breasts and season them with Lawry's Seasoning salt and meat tenderizer, and garlic pepper. Place the chicken in the oven with a hint of zesty italian salad dressing and let that bad boy cook for about 45 minutes to an hour. THen, after the chicken is almost ready to come out (about 15 before its done), place some cream of mushroom (about one can) on top and let it simmer. Delicious! U can cook it with a side of rice or cut up the chicken into strips inside rice for a casserole.
Be careful using that Campbell's soup recipe where you lay the chicken on top of rice mixed w/ soup. That NEVER comes out good for me! Yuck!
This, however, is wonderful!
Buttermilk Baked Chicken
--Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
______________________________
KING RANCH CHICKEN CASSEROLE
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup, undiluted
1 (10 3/4-oz) can cream of mushroom soup, undiluted
1 (10-oz) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Yield: Makes 6 to 8 servings
--Southern Living, NOVEMBER 2000
_____________________________
HOT CHICKEN SALAD Casserole
Mix well:
1 can cream of chicken or mushroom soup
1 Cup Sour Cream
1 Cup Mayonnaise
Add:
1/2 Cup chopped almonds
1/2 Cup chopped Scallions
2 Cups diced celery
2-3 Cups of pre-cooked chicken, coarsely chopped
2 Tbsp. chopped pimentos
2 tsp. of lemon juice
Mix well and spoon into a buttered 9X13” baking dish
Topping:
2Tbsp. melted butter
½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter
Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more.
Try www.cambellskitchen.com they have tons of recipes that are great.
You can easily substitute the cream of chicken soup for cream of mushroom. This is a great casserole!
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
Boneless Chicken breasts cooked and cut into strips
1 can veg-all, drained
1 can cream of mushroom soup
1 cup sour cream
1 cup cooked rice
1 cup cheddar cheese
1 sleeve ritz crackers, crushed
2 tbsp. melted butter
Mix chicken, veg-all, soup, sour cream, rice and cheese. Pour into buttered 9x13inch casserole dish. Mix crackers and butter, sprinkle over top of casserole and Bake at 350 degrees for 45 minutes to one hour until crackers turn light brown.
Chicken in Mushroom Gravy
4 boneless, skinless chicken breasts, cut in half
salt and pepper
1/4 cup dry white wine or chicken broth
1 10 3/4-oz. condensed cream of mushroom soup
1 4-oz. can sliced mushrooms, drained
Place chicken in slow cooker. Salt and pepper chicken to taste. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on Low 7-9 hours (High 3-4 hours).Serve over noodles or rice.
I use cream of mushroom or cream of chicken..just put the breasts and soup in the crock pot with some chopped onion, carrots and celery...serve it over rice or egg noodles...yummy and easy!!!
chop up the chicken into thin slices and in a casserole dish I put a layer of chicken then a layer of vegetables(anything that needs using up) salt and pepper it and keep repeating the process until all ingredients used up then I put a layer of thin potatoes to cover the top of the casserole the add the soup I use milk instead of water and leave it to cook in the oven on about 170 for 1 - 1half hours. lovely served with warm crusty bread. Potatoes on top should be crispy when cooked.
I just made a recipe that was on the can of Campbell's Soup Can. you take your chicken breasts and put paprika on them add some Garlic powder. Spread Breast with Cream of mushroom soup (right out of the can) Cover with tin foil and bake 4 Chicken breasts at 375degrees for 1 half hour. I took of the cover and let the chicken brown a little, I made Corn and mashed potatoes
I don't particularly like using only breasts for this dish but it's a matter of taste.
Dredge your meat in seasoned flour.
Brown both sides.
Reduce heat to simmer and add 1 can condensed mushroom soup.
Add 3/4 can milk.
Cover and simmer until sauce thickens and the chicken is done and tender.
The sauce makes great gravy.
Chicken and Mushroom Soup Casserole
Ingredients:
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
Directions:
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375°F. 45 min. or until done.
TIP: *For creamier rice, increase water to 1 1/3 cups.I'm looking for an easy recipe, using boneless chicken breasts and cream of mushroom soup, thanks?
Sounds like you're already on your way! Just kick it up a notch with some spices. Tarragon, or rosemary....Put it in the preheated oven(covered) 375 for 45 minutes. Bon apetit!
Why not skih the chicken breasts and season them with Lawry's Seasoning salt and meat tenderizer, and garlic pepper. Place the chicken in the oven with a hint of zesty italian salad dressing and let that bad boy cook for about 45 minutes to an hour. THen, after the chicken is almost ready to come out (about 15 before its done), place some cream of mushroom (about one can) on top and let it simmer. Delicious! U can cook it with a side of rice or cut up the chicken into strips inside rice for a casserole.
Be careful using that Campbell's soup recipe where you lay the chicken on top of rice mixed w/ soup. That NEVER comes out good for me! Yuck!
This, however, is wonderful!
Buttermilk Baked Chicken
--Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
______________________________
KING RANCH CHICKEN CASSEROLE
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup, undiluted
1 (10 3/4-oz) can cream of mushroom soup, undiluted
1 (10-oz) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Yield: Makes 6 to 8 servings
--Southern Living, NOVEMBER 2000
_____________________________
HOT CHICKEN SALAD Casserole
Mix well:
1 can cream of chicken or mushroom soup
1 Cup Sour Cream
1 Cup Mayonnaise
Add:
1/2 Cup chopped almonds
1/2 Cup chopped Scallions
2 Cups diced celery
2-3 Cups of pre-cooked chicken, coarsely chopped
2 Tbsp. chopped pimentos
2 tsp. of lemon juice
Mix well and spoon into a buttered 9X13” baking dish
Topping:
2Tbsp. melted butter
½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter
Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more.
Try www.cambellskitchen.com they have tons of recipes that are great.
You can easily substitute the cream of chicken soup for cream of mushroom. This is a great casserole!
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
Boneless Chicken breasts cooked and cut into strips
1 can veg-all, drained
1 can cream of mushroom soup
1 cup sour cream
1 cup cooked rice
1 cup cheddar cheese
1 sleeve ritz crackers, crushed
2 tbsp. melted butter
Mix chicken, veg-all, soup, sour cream, rice and cheese. Pour into buttered 9x13inch casserole dish. Mix crackers and butter, sprinkle over top of casserole and Bake at 350 degrees for 45 minutes to one hour until crackers turn light brown.
Chicken in Mushroom Gravy
4 boneless, skinless chicken breasts, cut in half
salt and pepper
1/4 cup dry white wine or chicken broth
1 10 3/4-oz. condensed cream of mushroom soup
1 4-oz. can sliced mushrooms, drained
Place chicken in slow cooker. Salt and pepper chicken to taste. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on Low 7-9 hours (High 3-4 hours).Serve over noodles or rice.
I use cream of mushroom or cream of chicken..just put the breasts and soup in the crock pot with some chopped onion, carrots and celery...serve it over rice or egg noodles...yummy and easy!!!
chop up the chicken into thin slices and in a casserole dish I put a layer of chicken then a layer of vegetables(anything that needs using up) salt and pepper it and keep repeating the process until all ingredients used up then I put a layer of thin potatoes to cover the top of the casserole the add the soup I use milk instead of water and leave it to cook in the oven on about 170 for 1 - 1half hours. lovely served with warm crusty bread. Potatoes on top should be crispy when cooked.
I just made a recipe that was on the can of Campbell's Soup Can. you take your chicken breasts and put paprika on them add some Garlic powder. Spread Breast with Cream of mushroom soup (right out of the can) Cover with tin foil and bake 4 Chicken breasts at 375degrees for 1 half hour. I took of the cover and let the chicken brown a little, I made Corn and mashed potatoes
I don't particularly like using only breasts for this dish but it's a matter of taste.
Dredge your meat in seasoned flour.
Brown both sides.
Reduce heat to simmer and add 1 can condensed mushroom soup.
Add 3/4 can milk.
Cover and simmer until sauce thickens and the chicken is done and tender.
The sauce makes great gravy.
Campbell's cream of chicken...is it good?
For some odd reason, this sounds very good. I have like 4 cans of it and need to know if it's good....is it one of those soups only good for cooking? Or do people actually eat it? If so i guess i'll give it a shot by itself, it can't be that bad. I just need some outside opinions before i waste time, and a can.Campbell's cream of chicken...is it good?
its an ok soup but it has hidden talents when put with chicken and vege'sCampbell's cream of chicken...is it good?
it is great as a soup on a cold day.
I like to mix rice with it but yes it is good by its self
I find that it is very good soup on a cold day and can also be used for cooking . I also use it in my chicken pot pie that I make . I love it . good luck .
I like to heat it up with some leftover veggies added or a hand full of frozen ones. It tastes great!
yes, i like it too..!
its an ok soup but it has hidden talents when put with chicken and vege'sCampbell's cream of chicken...is it good?
it is great as a soup on a cold day.
I like to mix rice with it but yes it is good by its self
I find that it is very good soup on a cold day and can also be used for cooking . I also use it in my chicken pot pie that I make . I love it . good luck .
I like to heat it up with some leftover veggies added or a hand full of frozen ones. It tastes great!
yes, i like it too..!
What can I make w/ chicken, potatos, and cream of celery soup?
I have chicken tenders, cans of cream of chicken, and cream of celery, fingerling potatos, seasonings??, butter??, and a Crock Pot! Can someone tell me a good way to throw together a recipe for my crock pot to cook all day while I'm at work? :0) I mainly want to make something using the Chicken, the Potatos, and the cream soup of whichever... Anyone?? Please...
TIAWhat can I make w/ chicken, potatos, and cream of celery soup?
2 lbs chicken parts
4 oz potato cut into pieces
2 10-oz cans cream of celery soup
1 envelope dry onion soup mix
1 cup cream of chicken soup- or without and use cream/milk and butter
Place chicken in slow cooker. In bowl, combine remaining ingredients and pour over chicken pieces. Cover and cook on low/medium for 6 hours.
top with shredded cheeseWhat can I make w/ chicken, potatos, and cream of celery soup?
Chunks of chicken in the soup and add random veggies you happen to have (like cut up carrots) and chunks of potatoes. Crock pot dinners are easy and good. Yummmmm. And don't forget that everything is better with butter!!! Oh, and your kid is less likely to smoke or do drugs if you eat a nice dinner together, you know, if you, like, even have kids or ever plan on having them some day, or don't even plan at all.
Oh! And pie is good too.
Chicken with Celery Sauce
http://www.campbellkitchen.com/recipedet鈥?/a>
chicken and dumplings...just add parsley,one can of water and when you get home drop prepared biscuit mix on top
TIAWhat can I make w/ chicken, potatos, and cream of celery soup?
2 lbs chicken parts
4 oz potato cut into pieces
2 10-oz cans cream of celery soup
1 envelope dry onion soup mix
1 cup cream of chicken soup- or without and use cream/milk and butter
Place chicken in slow cooker. In bowl, combine remaining ingredients and pour over chicken pieces. Cover and cook on low/medium for 6 hours.
top with shredded cheeseWhat can I make w/ chicken, potatos, and cream of celery soup?
Chunks of chicken in the soup and add random veggies you happen to have (like cut up carrots) and chunks of potatoes. Crock pot dinners are easy and good. Yummmmm. And don't forget that everything is better with butter!!! Oh, and your kid is less likely to smoke or do drugs if you eat a nice dinner together, you know, if you, like, even have kids or ever plan on having them some day, or don't even plan at all.
Oh! And pie is good too.
Chicken with Celery Sauce
http://www.campbellkitchen.com/recipedet鈥?/a>
chicken and dumplings...just add parsley,one can of water and when you get home drop prepared biscuit mix on top
Can I use plain yogurt in place of mayonnaise and whipped cream in a chicken salad recipe?
I do, but first I drain it, (colander lined with coffee filters over a ceramic bowl) then add lemon juice, garlic and dill for flavoring.Can I use plain yogurt in place of mayonnaise and whipped cream in a chicken salad recipe?
Yeah plain yogurt will work fine. You may want to brighten the flavor of the chicken salad a little with a squeeze of fresh lemon juice.Can I use plain yogurt in place of mayonnaise and whipped cream in a chicken salad recipe?
Yes you can.....you can even substitue sour cream.....maybe 80% yogurt and 20% mayo and you probably would not even be able to tell in the taste or texture...but sour cream gives the same creamy texture as the mayo
eww won't that make it sweet?
ew that would taste nasty
Yeah plain yogurt will work fine. You may want to brighten the flavor of the chicken salad a little with a squeeze of fresh lemon juice.Can I use plain yogurt in place of mayonnaise and whipped cream in a chicken salad recipe?
Yes you can.....you can even substitue sour cream.....maybe 80% yogurt and 20% mayo and you probably would not even be able to tell in the taste or texture...but sour cream gives the same creamy texture as the mayo
eww won't that make it sweet?
ew that would taste nasty
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