I need some easy to make chicken recipes, preferably with cream of mushroom soup?!
If you make extra crepes you can fill with fresh fruit or jam for dessert!
Answers: Boil a chicken and cut into cubes. Mix chicken with heated soup, sour cream to thicken and diced mushrooms and peas. Put filling into crepes. Link to crepes here: http://www.epicurious.com/recipes/food/v...
If you make extra crepes you can fill with fresh fruit or jam for dessert!
1 lb. chicken (average size)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can milk
1/2 tsp. pepper
1/2 tsp. salt
Clean and put chicken in average size baking pan, salt and pepper chicken; spreading butter all over the chicken.
Set oven at 350 degrees. Prebake for about half an hour. Take the chicken out of the oven.
Prepare sauce: Combine cream of chicken soup and cream of mushroom soup in separate bowl with milk. Whip or stir, then pour over chicken and bake for at least twenty more minutes or until brown. Depending on amount of chicken you can increase the amount of sauce if you wish. Serves four!
Go to this website
http://www.campbellskitchen.com/
It will be your guide.
the nice thing about packaged foods is that there is no need to add seasoning....
just lay out chicken in baking pan and cover with soup and bake 1 hour for dark meat 30 mins for white meat....serve with wide noodles or rice....
Tuna casserole
boxed mac and cheese prepared as directed
1 can drained tuna
1 can soup....diluted
combine
pour into casserole dish ,top w/ shredded cheese,crushed crackers and dot with butter...bake 25 mins at 350
Cottage pie
1 pd Ground beef
1 can cream soup
2 cups Mashed potatoes
brown ground beef
add soup
pour into casserole
top with mashed potatoes
sprinkle with cheese(parm is good)
Bake at 350 for 30 mins or until top is brown
White spaghetti
1 pound ground beef
1/4 each finely chopped onion and green pepper
1 can of diluted cream of mushroom soup
prepared spaghetti noodles
brown ground beef,drain,,,add onions and green peppers and cook until onions & G peppers are cooked...add soup and combine....let simmer on low for 1/2 hour.....serve over spaghetti
"Easy Crock Pot Wine Chicken with Mushrooms"
2 cans of Cream of Mushroom Soup (Golden Mushroom Soup really works just as well. Gives this recipe a little more zing in it, but the Mushroom Soup is fine too).
2 cans of White Zinfandel Wine (instead of water).
Salt and Pepper to taste. Stir these ingredients together in crock pot.
5 to 8 Boneless, Skinless Chicken Breasts (fresh or thawed completely). Place them in crock pot. Cover and cook on High for 7 to 8 hours. Stir occasionally.
Serve with either Stove Top Stuffing or your favorite rice (brown, white, seasoned or flavored rice). The gravy from the crock pot is delicious on the stuffing or rice.
A green salad or fruit salad is really great with this. The recipe is truly quick and it looks nice served and people will think you have cooked all day. And it ALWAYS comes out so tender that you can cut the chicken with your fork. I fix it all the time for parties and believe me, you will get compliments. Hope you enjoy it !!
1.CREAM OF CHICKEN WITH WILD MUSHROOMS
SOUP
1 1/2 gal. chicken stock and meat from chicken legs
1/2 c. (8 tbsp.) butter
1/2 c. flour
1/4 c. sherry
Salt and pepper
1 tbsp. chopped garlic
Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
A few domestic mushrooms
1 c. sliced leeks (optional)
1/4 c. chopped parsley
1/2 tsp. chopped thyme
1 pt. heavy cream (optional)
Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute).
In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).
2.CHICKEN BREAST IN SOUR CREAM AND
MUSHROOM SOUP
6-8 chicken breasts, boned
1 jar Armour dried beef
6-8 strips bacon, 1/2 cooked
1 (8 oz.) carton sour cream
1 can mushroom soup
Paprika
Sliced almonds
Salt & pepper to taste
Place a chicken breast, wrapped in a strip of bacon on a piece of dried beef and place in casserole baking dish. Sprinkle chicken first with Accent and paprika.
Mix mushroom soup with sour cream and pour over top of chicken. Sprinkle almonds over casserole. Cover with foil and bake at 300 degrees for 2 hours. Uncover and cook 30 minutes longer or bake at 325 degrees for 1 1/2 hours.
3.CHICKEN IN CREAM OF MUSHROOM SOUP
1 tbsp. oil
1 whole chicken, cut up
1 onion, med., sliced
1 can mushroom soup
1 can sliced mushrooms or fresh mushrooms
1 tsp. garlic powder
Clean chicken and pat dry. Brown chicken in oil until golden brown, approximately 10 minutes. Remove chicken from pan. Add sliced onions and garlic to pan and saute. Then add soup and mushrooms and stir to blend thoroughly. Put chicken in casserole dish and pour soup mixture over it. Bake 1 hour in 325 degree oven. Serve over rice.
4.CREAM OF MUSHROOM SOUP AND CHICKEN
2 lbs. chicken thighs and drumsticks
5 med. carrots, sliced 1/8 inch
1 can cream of mushroom soup
Wash chicken, pat dry. Very lightly salt and dust in flour. In Dutch oven fry chicken in little oil. Simmer 1/2 hour (add not water). Add carrots on top of chicken and simmer until carrots are tender. Remove excess oil. Add cream of mushroom soup and simmer until hot.
CREAMY CHICKEN LASAGNA
12 uncooked lasagna noodles (12 oz.)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1- /2 medium)
1/3 cup milk
2 cans (10-3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz.) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz.)
1 cup shredded Cheddar cheese (4 oz.)
1/2 cup grated Parmesan cheese
Heat oven to 350 F. Spray bottom and sides of 13 x 9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper. Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1-1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top. Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.