These 4 simple chicken recipes include your favorite cream soups! These old-fashioned chicken recipes are sure to become family favorites.
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4 SIMPLE CHICKEN RECIPES USING CREAM SOUPS
#chickenrecipes #recipesusingcreamsoups #campbells #easycasseroles
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0:00 Simple Chicken Recipes
1:38 Chicken Roll-ups
4:44 Chicken & Stuffing
6:36 Chicken & Rice
10:14 Chicken Noodle
1 lb Cooked Shredded Chicken
1 can Crescent Rolls
1 Cup Shredded Cheddar Cheese
1 Can Cream of Chicken Soup
Shred cooked chicken and set aside. Separate the crescent rolls and add 1 TBL cheese to each roll. Top with about 2 TBL of chicken. Roll up each roll starting with the widest end and place in a greased 9×13 baking dish. In a bowl combine soup and 1/2 Cup of water and pour over the chicken rollups.
Optional: Top with any remaining cheese and season to desired taste with salt, pepper, garlic, paprika, and parsley.
Bake at 350F for 30 minutes.
CHICKEN & STUFFING
2 lbs shredded chicken, cooked (I use rotisserie)
2 10.75 ounce cans condensed cream of chicken soup
1/4 C milk
1 6 ounce box Stove Top Chicken Stuffing mix
1 1/2 C chicken broth
-Preheat oven to 375F
-Spray a 9×13-inch baking dish with non-stick spray
-Spread the chicken evenly in the bottom of the prepared dish
-Whisk the condensed soups and milk together in a medium bowl.
-Pour the soup mixture evenly over chicken
-Sprinkle dry stuffing mix evenly over the top
-Pour chicken broth over the stuffing mix
-Cover the dish with foil and bake for 40 minutes
-Remove from oven and let stand 10 minutes before serving
CHICKEN & RICE
4 cups rotisserie chicken, chopped
2 cans cream of chicken soup
1 can cream of mushroom soup
½ tsp salt (or to taste)
¼ tsp pepper
1 cup water
1 cup milk
2 cups instant rice, uncooked
1 cup cheddar cheese blend, shredded
1 to 1 ½ cups panko crumbs
4 to 6 tsp butter, melted
This link goes to a very similar recipe, but I use 2 cans Cream of Chicken instead of using cream of celery, and I do not add the onion powder.
CHICKEN NOODLE CASSEROLE
2 cups uncooked egg noodles
2 cups cooked shredded chicken
1 10 oz. package frozen peas and carrots (or vegs of your choice)
1 cup milk
1 10 oz. can cream of chicken soup
1 10 oz. can cream of mushroom soup (any style of 2 cream soups will do)
1/2 cup mayo
1 tsp salt
1 tsp pepper
1/2 teaspoon garlic powder
1 1/2 cup cheddar cheese
parsley flakes (optional)
Preheat oven to 350° F. Spray a 9×13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain
In a large bowl combine all the other remaining ingredients (reserve 1/2 C cheese and the parsley for the top)
Add cooked noodles to mixture. Stir to combine everything. Pour into prepared baking dish. Top with 1 cup Cheddar Cheese and parsley flakes.
Bake 30 minutes or until heated through. Remove from the oven and let stand 5 minutes before serving.
#DIYspiceblends #tacoseasoning #bbqrub
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