Recipes With Cream Of Chicken

Condensed cream of chicken soup

Start with a can of condensed cream of chicken soup and finish with a creamy casserole or side dish. Condensed soup uses range from entrees to appetizers, and with a can of condensed cream of chicken soup and a plan, a homemade dinner is possible. Reduced sodium cream of chicken soup is available for those concerned about the salt content of canned goods. For more recipe ideas, visit the resource section.

Noodles, RIce or Cornbread Dressing

Cook 2 cups dry wide-egg noodles according to package directions to yield 2-1/2 to 3 cups cooked pasta. Drain the noodles and return to pot. Combine 1 can of condensed cream of chicken soup with 1/2-cup milk and stir into the hot noodles. Bring the mixture to a simmer over medium heat, and cook for 10 minutes, stirring to prevent sticking. Serve as a side dish. Instant rice can be substituted for the noodles. Combine 1 can of condensed cream of chicken soup with 1/2-cup milk. Bring to a simmer and stir in 1-1/2 cups raw, instant rice or one 14-ounce package instant cornbread dressing (stuffing). Cover the pot and let sit for five to 10 minutes or until the rice or dressing has absorbed the liquid. Fluff with a fork and serve.

Hearty Chicken Corn Chowder

Heat 3 quarts of water to a boil in a 5-quart stock pot. Boil 6 peeled potatoes and cut into 1/2-inch cubes for 45 minutes or until tender. Remove the stockpot from the heat. Fry 1/2-pound bacon in a skillet. Remove the bacon, but leave the grease in the skillet. In the bacon grease, cook 1 large, diced onion and 1 clove of garlic for 3 to 4 minutes over medium heat or until translucent. Cube 1-pound chicken breasts and add to the skillet with the garlic and onions. Cook the chicken over medium heat until cooked through. Add the contents of the skillet into the stockpot with the potatoes. Into the stockpot stir the reserved bacon, 2 (10-3/4-ounce) cans of condensed cream of chicken soup, 2 cups frozen corn and 1 cup shredded cheddar cheese, if desired. Place the stockpot over medium heat and heat to a simmer. Reduce heat to medium low, and continue to simmer for 1 to 2 hours, covered. Serve with crusty bread or crackers and a salad.

Hash Brown or Tater Tot Casserole

Brown 1-pound ground beef in a skillet with 1 diced onion. Drain the grease from the beef and return to skillet. Stir 1 (10-3/4-ounce) can of condensed cream of chicken soup and 2 tbsp. steak sauce into the skillet. Lay the contents of 1 10-ounce package (about 3 cups) frozen tater tots or hash brown potatoes into the bottom of a 12-by-8-inch baking pan. Cover the potatoes with the mixture from the skillet. Bake at 425 degrees F until the potatoes are thoroughly heated. Top the casserole with 1 cup shredded cheddar cheese or 2 cups crushed corn flakes the last 10 minutes of baking, if desired.

Tags: chicken soup, cream chicken soup, cream chicken, condensed cream, medium heat, over medium, over medium heat