Boneless, skinless chicken breast and Cream of chicken soup???!
Do you add water to the soup or cook without???
Please give some tips......
Answers: Do you put them in the oven/bake together when youre going to serve over rice???
Do you add water to the soup or cook without???
Please give some tips......
I put cream of chicken soup over it by itself onto the chicken when it is raw. Cooking it with the soup helps to add more flavor and makes the chicken more tender.
I've made them in the oven together. I add a little bit of water to the can of soup (about 1/4 cup), stir it up, then pour over the chicken. For a bit of color, I sprinkle paprika, garlic powder, parsley flakes, salt and pepper over the top. It also tastes good when you add sliced mushrooms and onions to the soup mix.
Is this what you are tyring/want to make?
Cheesy Chicken & Rice Casserole
Ingredients:
1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's? 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Put the breasts in a roasting pan. Dilute the soup with milk instead of water so it stays creamy. Also, to kick up the dish a little you can always add sliced onions or mushrooms. Pour the soup over chicken.
Also, I like it better with Cream of Mushrooms but whatever you prefer.
Use one can of cream of chicken or cream of mushroom soup, one soup can of milk, and a little chopped garlic. (I throw in a can of mushroom too.) mix all together in baking dish, then add chicken; season salt and pepper. Bake and serve on top of steamed rice.