Cream of Chicken Soup Recipe

Cream of Chicken Soup Recipe

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  1. Canned cream of chicken soup or canned cream of mushroom soup can be subtitued in many recipes in place of of water, broth, or even milk.  Cambell’s cream of mushroom and cream of chicken soup are wonderful, but even generic or off brands make your dish more hearty and flavorful.  The options are nearly limitless, from stuffing casserole recipes to chicken and rice recipes.  Below are a few simple canned cream of mushroom and canned cream of chicken recipes.  Good luck and enjoy!
     

    Cream of Chicken Soup Stuffing Bake Recipe

    You will need:

    * 4 cups instant stuffing, such as Stove Top or Peperidge Farm Stuffing mix
    * 3 skinless, boneless chicken breasts, cut in half
    * 1 can cream of chicken or cream of mushroom soup
    * 1/2 cup milk
    * 1 teaspoon dried parsley
    * 1/4 cup diced celery
    * 1/4 cup diced onion

    Preheat your oven to 400 degrees fahrenheit and prepare your stuffing according to the directions on the package.  Add your diced celery and onions to the mixture.  Fill a casserole dish with your stuffing mix.  Place the halved chicken breasts on top of the stuffing mix.  The juices from your chicken will flavor your stuffing mix as your casseroles cooks.

    Mix the cream of chicken or cream of mushroom soup with the milk and the parsley and pour the mixture over your chicken and stuffing.  Cover the casserole dish with a lid or some foil and bake in the oven for 30-45 minutes or until the chicken is cooked thoroughly.  Use a thermometer to check the temperature of your chicking and ensure that it’s at least 165 degrees fahrenheit.

    To serve, simply use a spatula to cut your casserole into pieces and then scoop them onto a plate.  Garnish with a sprig of fresh parsley and serve your dish alongside vegetables, salad, or simply by itself!

    Cream of Chicken Soup Hashbrown Casserole Recipe

    You will need:

    * 1 1/2 pounds of frozen hasbrowns
    * 1/4, or one cube, of melted butter or margarine
    * 1 pound, or package, or bacon
    * 1 cups of sour cream
    * 1 can of cream of chicken or cream of mushroom soup
    * 1 medium onion
    * Salt and pepper to taste
    * 1 or 2 cups of shredded cheese

    Cook your bacon and place it on a paper towel to drain the grease.  Once your bacon is cool and drained of grease, cut it into small pieces or, if your bacon is crispy, simply crumble it.  As your bacon sizzles, take a moment to dice your onion.

    Preheat your oven to 400 degrees fahrenheit.  While your oven is preheating, mix the frozen hasbrowns, the butter or margarine, the sour cream, the soup, the onion, and the salt and pepper in a bowel.  Pour the mixture into a casserole baking dish.  Top the mixture with your shredded cheese.  Chedder cheese works well for this recipe, but you can use monteray jack, pepper jack, or even American cheese.  Cover your baking dish with a lid or some foil and place it in the preheated oven.  Cook your casserole for about 30-45 minutes or until the hashbrowns are tender.  Remove the lid or foil for the last 10 minutes of cooking if you’d like your cheese to be toasted brown.

    Use a spatula or serving spoon to scoop your casserole onto your serving plates.  This casserole can be eaten by itself or served with vegetables or meat.  It goes especially well with pork chops and ham.

    Cream of Chicken Soup Chicken and Rice Recipe

    You will need:

    * 1 1/2 cup of rice
    * 1 can cream of chicken or cream of mushroom soup
    * 2 chicken breast, cut into cubes
    * 1 small onion
    * 1/2 cup milk
    * 1 cup of shredded cheese
    * 1 teaspoon paprika
    * Salt and pepper to taste

    Preheat your oven to 350 degrees fahrenheit.  Cook your rice for about 15 minutes, so that it is still somewhat firm.  It will cook the rest of the way when you bake your casserole.  While your rice is cooking, brown your chicken cubes in a skillet and dice your onion.

    Mix your rice, chicken, soup, milk, and onion in a bowl.  Add salt and pepper if you desire.  Pour the mixture into a casserole baking dish.  Sprinkle your paprika over the mixture and then add your cheese on top.  Cover your cassrole with a lid or some foil and bake for about 30-45 minutes.  You can remove the lid or foil for the last 10 minutes of baking time for a toasty cheese topping.  

    Serve your casserole alongside vegetables, salad, or simply serve it as a stand alone dish.  It is sure to be a winner.

    A Few Things to Remember

    Canned cream of mushroom soup, or even cream of celery soup, can be substituted in almost any recipe that calls for cream of chicken soup, allowing vegetarians to enjoy all the flavorful recipes that non-vegetarians enjoy.  You might also try looking for specific canned cream of mushroom soup recipes if you’d like recipes specifically catering to vegetarian needs. 

    Cambell’s cream of mushroom soup, cream of chicken soup, and cream of celery soup are wonderful, but there are also many off brands and generic brands that taste just as good.  Don’t ever be afraid to experiment a little.  You can’t really go wrong with casseroles.

     

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