Recipe: Chicken Main Dishes Using Canned/Dried Soup (26)

Debbie.D.,.AL (09:40:24 AM) :

CHICKEN BROCCOLI

1 10-oz. pkg. frozen, chopped broccoli
4 cups cooked, chopped chicken
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 cup light mayonnaise
1 (4 oz.) can mushroom stems and pieces, drained
1/4 tsp. curry powder
3/4 cup grated Parmesan cheese, divided

Cook broccoli in boiling water according to package directions. Drain broccoli, and spread it in a 7X11X2" baking dish that has been sprayed with cooking spray. Mix chicken, soup, mayonnaise, mushrooms, curry powder, adn 1/2 cup Parmesan cheese in a medium bowl. Spread chicken mixture over broccoli. Sprinkle 1/4 cup Parmesan cheese over top. Preheat oven to 350 degrees. Cover the dish with aluminum foil and bake for 40 minutes. Remove foil and bake 20 minutes longer. Makes 6 servings. Serve with croissants and green salad.

Debbie.D.,.AL (09:44:45 AM) :

HERBED CHICKEN

2 1/2-3 pounds of chicken pieces (I use chicken breasts)
1 (10 3/4 oz.) can cream of mushroom soup
1 tsp. lemon zest
1 1/2 T. lemon juice
1/2 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
Cooked Rice

Place chicken in a large bowl. In a small bowl, combine the remaining ingredients, except rice. Pour over the chicken. Preheat oven to 350 degrees. Place mixture in a 13X9X2" baking dish that has been sprayed with cooking spray. Cover and bake for 1 1/4 hours. Serve hot, over rice. Makes 6 servings. Serve with French-cut green beans.

Debbie.D.,.AL (10:09:36 AM) :

MEXICAN CHICKEN

1 large fryer--boiled, boned, and cut up
1 large package of nacho cheese-flavored tortilla chips
1 can cream of chicken soup
1 can Rotel tomatoes, mashed
1 1/2 cups canned chicken broth
Garlic to taste
1 medium onion, chopped
1 1/2 T. chili powder

Place chips in bottom of 9X13X2" pan; layer chicken over chips. Mix all other ingredients, except cheese together. Pour over chicken and chips. Sprinkle cheese on top. Bake at 350 degrees until bubbly.

Susan,IL (10:47:33 AM) :

COUNTRY-STYLE SMOTHERED CHICKEN
Recipe By : Susan Wilson - Tried & True
Serving Size : 6

2 slices bacon
3 pounds cut up chicken
1 can cream of mushroom soup
1 clove garlic
1 teaspoon dried basil leaves -- crushed
1 medium onions -- sliced
hot cooked rice
fresh basil for garnish

In a 10-inch skillet overmedium heat, cook bacon until crisp. Transfer to paper towels to drain, reserving drippings in pan. Crumble bacon; set aside.

Over medium heat, in hot drippings, cook chicken 10 minutes or until browned on all sides. Spoon off fat.

Add soup, garlic, and basil; stir until smooth. Heat to boiling. Reduce heat to low. Cover; cook 20 minutes. Add onion. Cover; cook 15 minutes more or until chicken is no longer pink and juices run clear, stirring occasionally. server over rice. Sprinkle with reserve bacon. Garinish with basil if desired.

Susan,IL (11:13:55 AM) :

CHICKEN, RICE AND VEGETABLES IN FOIL

1 cup rice
1 onion -- minced
1/2 cup green peppers -- chopped
1/2 cup celery -- chopped
1/2 teaspoon salt
1 1/2 cups water
2 chicken breasts
10 ounces cream of mushroom soup
1/2 cup milk
10 ounces mixed vegetables, frozen -- 1 bag

1. Mix the rice, onion, green pepper, celery and salt in a small bowl. Add the water; stir to blend.
2. Divide the whole chicken breasts; you will need 4 pieces. Tear 4 pieces of foil about 15 inches long. Divide the rice mixture into four portions, one portion to each foil piece. Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out. Place one piece of chicken on top of each portion of rice mixture.
3. Blend the soup and milk; spoon equally over the chicken.
4. Thaw the mixed vegetables just enough to separate. Arrange the vegetables around the chicken. Bring long ends of foil up and fold carefully. Fold the two sides up and seal so juice will not run out. Place packs on a cookie sheet in a preheated 375-degree oven. Bake for 1 hour. Fold back foil and serve in the foil if desired.
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NOTES : Easy to prepare. You can make these a few hours ahead and cook when needed or reheat after cooking.

Susan,IL (11:16:28 AM) :

I have not tried this, but it sounds really good. I don't have any pheasants lying around, so I'll use chicken breasts!LOL

BREAST OF PHEASANT WITH GRAPES AND PINE NUTS
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Serving Size : 6 Preparation Time :2:00
Categories : New American Cuisine Game And Fowl

3 2-pound pheasants
1/2 cup olive oil
6 cloves garlic -- peeled and chopped
1 tablespoon soy sauce
1 cup heavy cream
20 ounces cream of mushroom soup, condensed -- (2 cans)
8 ounces fresh mushrooms
8 ounces butter
4 ounces flour
4 ounces pine nuts
8 ounces green grapes -- cut in halves
4 shallots
4 fluid ounces dry sherry

STEP ONE: Preparation of the Pheasant--
With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs.

Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish.

Marinate with the garlic, soy sauce, and olive oil, overnight if possible.

STEP TWO: Preparation of the Dish--
Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saut over low heat until light brown. Remove from skillet and place pheasant on a heated
platter.

Add more butter to the pan, if necessary, and add the onions and simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil.
Garnish with pine nuts and ladle over the pheasants.

Serve with fettuccine.
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Serving Ideas : Serve with fettuccine.

Susan,IL (11:18:27 AM) :

This is my hubby's recipe...I don't do Souffle's!LOL

CHICKEN SOUFFL
Serving Size : 4

1 can cream of mushroom soup, condensed
1/2 cup light cream
4 eggs -- separated
1 egg white
1 cup chicken -- shredded

Heat soup in a double boiler top while separating the eggs. Beat the egg yolks until thick and lemon-colored.

Remove the soup pot and add egg yolks, stirring well. Add chicken. Cool slightly. Beat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently turn the batter into a well-buttered souffle dish and bake at 375 degrees for 30 minutes.Susan,IL (11:33:06 AM) :

POPPY SEED CHICKEN CASSEROLE

1 tablespoon margarine
8 ounces sliced mushrooms
5 cups cooked chicken -- cubed
1 cream of chicken soup, condensed
1 cup sour cream
2 ounces pimientos -- drain
1/2 cup margarine -- melted
1 1/3 cups crackers -- crushed
2 teaspoons poppy seeds

In a skillet, melt margarine. Saut mushrooms until tender. Stir in chicken, soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-quart casserole.

In a small bowl combine topping ingredients (1/2 cup margarine, the crushed crackers and 2 teaspoons poppy seed). Sprinkle over the chicken. Bake at 350 degrees for 20 minutes.Roz/La. (12:19:02 PM) :

QUICK CHICKEN PAPERKASH

1 whole chicken or 3 lbs of chicken pieces.
1 medium onion - diced
1/2 stick butter (do not substitute)
1 tbs Hungarian Sweet Paprika
salt, pepper, garlic powder
1/2 cup flour
1 can chicken broth(double strength or equivalent homemade)
2 16 oz containers of sour cream (light works well)

mix salt, pepper, garlic powder into flour and dredge chicken in it. Melt butter in large skillet. Brown chicken in butter, remove and brown onions. Add chicken back to skillet, add can of chicken broth. Cook over low heat until done, about 40 minutes, depending on what pieces of chicken used. Remove chicken to platter, and add sour cream, stir until mixed and warmed through. Do not boil. Pour sauce over chicken and add dumplings or noodles to sauce. Can be served with cooked egg noodles or homemade dumplings.

Verla,.IL (12:41:28 PM) :

CHICKEN SPINACH BAKE

6 to 8 boneless breasts
2 boxes Stouffers Spinach Souffle-thawed
1 c. parmesan cheese

Lay chicken in a 9 x 13 pan. Cover with spinach souffle. Sprinkle cheese over top. Bake at 350 for one hour or until cheese melts andit is golden.

We like garlic so I add a little garlic powder to the spinach!

Seve with fresh rolls and maye some melon slices!Mina,NY (12:48:55 PM) :

CHICKEN A LA KING - TRIED AND TRUE

1/4 cup butter or margarine
1/2 cup diced green pepper
1/3 cup chopped onion
1 can condensed Cream of Chicken or Golden Cream of Mushroom soup (whichever you prefer)
3/4 cup milk
2 cups cubed cooked chicken
3/4 cup shredded Cheddar Cheese
1/4 cup diced pimento

1. In 10-inch skillet over medium heat, in hot butter, cook green pepper and onion until tender, stirring occasionally. Stir in soup and milk; blend well. Stir in chicken cheese and pimento. Cook 5 minutes more or until heated trough.

2. Serve over rice or baking powder biscuits.

This is delicious.

Mina,NY (12:56:23 PM) :

CREAMY NOODLE SUPPER - TRIED AND TRUE

2 Tbls. butter or margarine
1/3 cup chopped onion
1 can condensed Golden Cream of Mushroom or Herb Cream of Chicken Soup
1/2 cup milk
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
4 oz. - about 3 cups medium noodles, cooked and drained
1 1/2 cups cooked diced chicken or diced ham
1 cup drained peas or green beans
1/2 cup shredded cheese

1. In 3-quart saucepan over medium heat, in hot butter, cook onion until tender, stirring often. Stir in soup, milk, sage and pepper until well mixed. Stir in noodles, chicken or ham and
vegetable just until mixed. Turn into 1 1/2 quart casserole.

2. Bake at 400 degrees F. 20 minutes or until hot. Stir casserole; sprinkle with cheese. Bake 5 minutes more.

Makes 4 servings.

Mina,NY (1:07:16 PM) :

SOUPER ENCHILADAS - TRIED AND TRUE

2 Tbls. salad oil
8 corn tortillas (6-inch)
1 cup chopped onion
1 large clove garlic, minced
1 can Campbell's Bean with Bacon Soup
2 cups shredded chicken or beef (whichever you prefer)
1/2 cup water
1 Tsp. ground cumin
1 can chopped green chilies (4 oz.) drained
1 8 oz. jar taco sauce
1 cup shredded Monterey Jack Cheese

1. Soften tortillas in Microwave or oven per instructions on package. Set aside

2. In oil, over medium heat, cook onion and garlic until tender, stirring occasionally. Stir in soup, chicken or beef, water, cumin and chilies. Heat through.

3. Spoon about 1/3 cup soup mixture onto each tortilla; roll up. Arrange filled tortillas in 12 by 8 inch baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with Monterey Jack cheese. Cover with foil and bake at 350 degrees F. for 25 minutes. Uncover and bake 5 minutes more.

Makes 4 servings.

Mina,NY (2:33:59 PM) :

CHICKEN 'N' BISCUITS - TRIED AND TRUE
From Quick Cooking

1 pkg. frozen mixed vegetable (whatever you like)
2 1/2 cups cubed cooked chicken
1 can (10 3/4 oz.) cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups (6 oz.) shredded cheddar cheese, divided
8 bacon strips, cooked and crumbled, optional

Biscuits:

1 1/2 cups biscuit/baking mix
2/3 cup milk
1 can (2.8 oz.) french fried onions.

In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into ungreased 13 x 9 x 2 inch baking dish. Cover and bake at 400 degrees F. for 15 minutes. Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Serves 6.

Mina,NY (3:12:14 PM) :

FIESTA CHICKEN - TRIED AND TRUE
From Quick Cooking

1 can (10 3/4 oz) cream of chicken soup, undiluted
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
2 small tomates, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inch) cut into 1-inch strips
3 cups cubed cooked chicken
1 cup (4 oz.) shredded Colby cheese

In a bowl, combine the soups, tomates, picante sauce, green pepper, onion and chili powder. In a greased 13 x 9 x 2 inch baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350 degrees F. for 40-50 minutes or until bubbly.

6-8 servings

Mina,NY (3:31:12 PM) :

GOLDEN CHICKEN CASSEROLE - TRIED AND TRUE
From Quick Cooking

1 can cream of mushroom soup undiluted
1 can cream of celery soup undiluted
1/2 cup water
1/4 to 1/2 tsp. salt
1 pkg. (32 oz.) frozen Tater Tots
1 pkg. (16 oz.) frozen mixed vegetables
2 cups cubed cooked chicken
1 cup (4 oz.) shredded cheddar cheese

Combine the soups, water and salt; mix well. In a greased 13 x 9 x 2 inch baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaing soup mixture. Sprinkle with cheese. Cover and bake at 350 degrees F for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through.

Serves 6-8 Barbara,.LA (3:41:36 PM) :

CROCK POT CHICKEN, GRAVY AND STUFFING REPOST

4 Chicken Breast -- Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts crock pot. Pour Chicken broth over breasts. Put one slice of swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

I used 3 and 1/2 cups of Pepperidge Farm Cornbread Dressing mix, and I omitted the cheese.

Debbie.D.,.AL (5:35:23 PM) :

EASY CHICKEN POT PIE

2 cups cooked chicken
1 can cream of chicken soup
2 cans of veggies that your family likes, drained (I use whole kernel corn and LeSeuer peas)
1 1/2 cups chicken stock
poultry seasoning to taste

Mix this together and place in a 9X13" buttered casserole dish.

Crust:

1 stick of butter or margarine
1 1/2 cups self-rising flour
1 1/2 cups milk

Mix butter, flour, and milk and pour over chicken mixture. DO NOT STIR. Bake at 350 for 1 hour or until crust is golden.

Debbie.D.,.AL (5:39:26 PM) :

CHICKEN POT PIE--ANOTHER VERSION

4 chicken breasts, cooked and chopped
1 small onion, chopped
2 cups chicken broth
1 can cream of chicken soup
1 8-oz. carton sour cream
1/2 cup chopped celery
1 tsp. celery flakes
1/2 tsp. oregano
Salt and pepper

Crust:
2 cups self-rising flour
1 cup buttermilk
1/2 T. baking powder
1/4 tsp. baking soda
1 tsp. sugar
1/2 cup shortening

Mix broth, soup, and sour cream. Stir in all the ingredients in the order listed EXCEPT for the crust ingredients.

Crust:

Mix dry ingredients; add shortening and milk. Mix until smooth. Roll out on flour board. Place on casserole dish and dot with butter. Bake at 375 degrees for 35-40 minutes. Serve hot.
Makes 4-6 servings.

Debbie.D.,.AL (5:42:06 PM) :

CHICKEN CASSEROLE

3-4 medium chicken berasts, cooked, deboned, and chopped
1 medium onion, chopped
2 cans cream of chicken soup
1 cup sour cream
1 T. mayonnaise
1 cup sharp Cheddar cheese
1/2 cup milk
1 T. butter
Salt and pepper
1 pkg. egg noodles, cooked
1 stick butter
1 cup crushed Ritz crackers

Brown onion in butter. Mix together all ingredients, adding noodles last. Pour into a buttered 13X9X2" baking dish. Melt the stick of butter. Place the crackers on top of the casserole dish then drizzle the melted butter on the top. Bake at 375 degrees for 30 mintues. DELICIOUS!

Debbie.D.,.AL (5:45:10 PM) :

EASY CHICKEN DIVAN

2 pkg. chopped broccoli
3 chicken breasts, cooked, deboned, and chopped
2 cans cream of chicken coup
1 tsp. lemon juice
1 cup shredded sharp cheese
1/2 cup Ritz crackers, crushed

Cook broccoli according to package directions. Place broccoli in a 9X13X2" dish, layer broccoli with chicken. Combine next 3 ingredients. Pour over chicken, sprinkle with cheese and cracker crumbs. Bake at 350 degrees for 30-35 minutes.

Debbie.D.,.AL (5:46:58 PM) :

LEMON BROCCOLI CHICKEN

1 T. vegetable oil
3 chicken breasts, split, skinned, and deboned
1 can broccoli soup
1/4 cup milk
1/8 tsp. pepper
3 thin slices of lemon
2 T. lemon juice

In skillet in hot oil cook chicken 10 minutes or until brown on both sides. Combine soup and milk; stir in lemon juice and pepper. Place lemon slices on top of chicken. Pour sauce over chicken. Reduce heat, cover and simmer until chicken is tender.

Debbie.D.,.AL (5:49:16 PM) :

PARTY CHICKEN

6 boneless, skinless chicken breasts
1 10 1/2 oz. can cream of mushroom soup
1 small jar dried beef
1 8-oz. carton sour cream
1 lb. bacon
Salt and pepper to taste

Spray 8 1/2X11" casserole dish with PAM. Layer bottom of dish with dried beef. Wrap each chicken breast with bacon and place on top of dried beef. Salt and pepper. Mix sour cream and cream of mushroom soup together. Spread this mixture evenly over wrapped chicken. Bake at 200 degrees for 4 hours. The chicken will have a "pinkish" color when done due to the dried beef.

Debbie.D.,.AL (5:52:35 PM) :

CHICKEN ENCHILADA CASSEROLE

1 pkg. (8 oz.) tortillas cut into 1-inch strips
1/2 cup chopped onion
1 cup grated cheese
1 small can green chilis
2 cups cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup sliced ripe olives
1/4 cup milk

Arrange tortillas in layers with onion, grated cheese, chicken, chilis, and olives. (Save a little cheese for top). Whisk soups together with milk. Pour over casserole. Add last sprinkle of cheese and bake at 350 degrees for 30 minutes. Serves 8.

Debbie.D.,.AL (5:57:17 PM) :

APRICOT CHICKEN

6-8 chicken breasts, skinned and deboned
one package of dried onion soup
one bottle Russian dressing
one 10-oz. jar apricot preserves

Mix dried onion flakes, preserves, and Russian dressing. Mix well. Pat ths mixture over chicken pieces which have been rinsed well. Place in pan approximately two quart size. Do not cover pan. Bake about 1 hour to one hour and 15 minutes in 350 oven. Test for tenderness. Sprinkle with slivered almonds. This dish is delicious with rice pilaf and green salad.

Mina,NY (10:06:11 PM) :

CHEESY CROCK-POT CHICKEN

6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in crock pt. Cook on low all day (6 to 8 hours). Serve over rice or noodles.