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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 ...
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 ...
2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free); 1 1 / 2 cup water; 4 large carrot, thickly sliced (about 3 cups); 1 package (6 ounces) uncooked ...
Add the chicken and cook until well browned, stirring often. Stir the vegetable pasta blend, soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Easy Substitution: Also delicious with Campbell's® Condensed Cream of Chicken or Cream of Celery Soup.
Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe. Cream of chicken soup. Several terms are used when referring to chicken soups: Chicken broth is the liquid part of chicken soup.
1 3 / 4 cup Swanson® Chicken Stock; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup; 1 tsp dried thyme leaves, crushed; 1 1 / 2 lb veal for stew; 1 package (8 ounces) sliced mushrooms; 8 green onion, sliced (about 1 cup) 2 tbsp all-purpose flour; 1 / 4 cup water; 1 cup shredded Swiss cheese (about 4 ounces) hot cooked egg ...
1 1 / 2 lb skinless, boneless chicken breasts (4 to 6) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free) 1 1 / 2 cup water; 1 / 4 tsp paprika; 1 / 4 tsp ...
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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