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The chicken is tender and juicy, the stuffing topping contrasts with the creamy sauce, and the added onion soup mix brings so much flavor." —Nicole McLaughlin View Recipe
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
Chicken Stuffing Casserole. Besides canned cream of chicken soup, this recipe uses another pantry shortcut staple: stuffing mix. Along with chicken breast, a few vegetables, broth, and fragrant ...
3. Smothered Chicken and Rice. This recipe uses two types of canned soup: cream of chicken and cream of mushroom. All that soup — plus the addition of milk — creates a flavorful gravy that is ...
1 tbsp vegetable oil; 4 skinless, boneless chicken breast half (about 1 pound), cut into cubes; 1 tbsp chili powder; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or ...
Add the chicken and cook for 10 minutes or until well browned on both sides. Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Reduce the heat to low.
MIX soup, water, garlic powder and chicken. Stir in tortillas. SPREAD in 2-qt. shallow baking dish. Top with cheese. Cover. BAKE at 350ºF. 25 min. or until hot.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
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