Cream of Chicken SIMPLE RECIPE!!!?

I need to feed my friends


and i was hoping there was something creative i cold do with this


canned cream of chicken from campbells





i don't have actual chicken, i might but it's frozen so anythiing cold do with that


i have pasta to like do with itCream of Chicken SIMPLE RECIPE!!!?
Heat it up with a bit of milk, don't dilute it with a whole can, just enough to make it sauce-y.


Boil macaronis according to box.


Satue a few veggie, like brocolli, celery, carrots until just turning tender and mix into the soup mix. pour this on top of the noodles.





We used to make something called sloppy Jack's with cream of chicken soup also. Fry a pound of hamburger up with onions,drain well, add about a half of a can of the soup to it and a squirt of mustard. and serve on toast or buns.


Its really a horrible color, but it tastes really good.Cream of Chicken SIMPLE RECIPE!!!?
Cream of Chicken Soup


From Food Network Kitchens








1/2 cup unsalted butter


1 medium Spanish onion, chopped


2 stalks celery (with leaves), chopped


3 medium carrots, chopped


1/2 cup plus 1 tablespoon flour


7 cups chicken broth, homemade or low-sodium canned


3 sprigs parsley


3 sprigs fresh thyme


1 bay leaf


2 3/4 cups cooked, diced chicken


1/2 cup heavy cream


2 1/2 teaspoons dry sherry


1 tablespoon kosher salt


Freshly ground black pepper to taste


2 tablespoons chopped flat-leaf parsley


Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.


Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.





Stir in the chicken and bring to a boil. Remove from the heat.





Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
4 to 6 chicken breasts


1 Tbsp. olive or vegetable oil


1 medium onion, chopped


1 Tbsp. cornstarch or flour


1 can soup





1. ) Brown frozen chicken breasts in pan with oil and cut up onions.





2. ) In a bowl, mix together cream of chicken soup with a can of water. Add about a Tbsp. of flour or cornstarch to bowl and whisk together. This will make the soup thicken into a sauce.





3.) Pour soup mixture over chicken in pan and let cook for about 20 minutes, simmering. If sauce is too thick, add more water, if sauce is too thin, add a wee bit more flour or cornstarch.





Serve over a bed of rice, preferably, but pasta noodles if you have it.





Golden Chicken, Golden Mushroom and Cream of Celery soups also work really well with this recipe, which is super easy. It's my favorite childhood dish that my mom made with Golden Mushroom soup.
Cook some spaghetti and drain.


If you have mushrooms, onions, green peppers, peas, you could cook in some butter or oil.


If you have chicken or ham or turkey, add to the above.


Mix soup with either 1/2 can sour cream, or 1/4 can milk and heat over low heat


canned chopped water chestnuts ? they would be good. Salsa would be good. Black Olives sliced would be good.





Mix all together in a casserole and top with bread crumbs and or any kind of cheese you have and bake at 350 degrees fr about 30 minutes.
My favorite is chicken and rice- I make 8 cups of cooked rice, add one large can of cream of chicken, add cut up cooked chicken (I prefer to shred mine), add 3-4 cups of milk, and add 1/2 cup of butter or margarine, and mix all together.... add salt and pepper and it is sooooooo good!





or





Chicken Can Can Casserole





1 can cream of chicken soup


1 can cream of celery soup (have heard of cream of mushroom used here instead)


1 soup can Minute Rice


2 small containers of cooked chicken pieces


1 can water chestnuts





Mix all together in large casserole dish. Top with croutons or french fried onions. Bake until bubbly at 350 degrees





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HASH BROWN POTATO CASSEROLE





1 (2 lb.) bag frozen hash brown potatoes


2 (8 oz.) cartons sour cream


1/2 c. chopped onions


1 (10 3/4 oz.) can cream of chicken soup


2 c. shredded cheese, cheddar, sharp or other


2 c. corn flake crumbs


1/4 c. butter, melted





Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3 quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top. Have oven preheated to 350 degrees and bake 1 hour.


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CHICKEN POT PIE





1 can veg-all mixed vegetables


1 can cream of potato soup


1 can cream chicken soup


1/2 cup milk


1 or 2 large chicken breast cut into chunks


salt and pepper to taste


2 9-inch deep dish unbaked pie crust





Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.


Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.





Bake on a cookie sheet at 375 degrees for 45 minutes
Chicken Casserole





3-4 chicken breasts, cooked


1/2 package noodles, cooked


1 can condensed soup


1/2 C shredded cheese, if desired


1/4 C milk





Mix ingredients in microwave safe dish. Microwave 2-3 minutes. Add broccolli or other vegetable if you lik.
2 tablespoons butter


fettuccini pasta (any pasta well do)


Parmesan cheese


ground black pepper


teaspoon garlic powder





cook soup


cook pasta and garlic powder and butter


when done add pepper cheese put in oven for about 5 min on boil cheese will melt