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what to do with cream of chicken soup

hi all,
So, I'm getting over a stomach bug, and I bought a can of what I thought was chicken soup -- it was actually cream of chicken soup, which I'm guessing is not quite so good for upset tummies : \
Anyhow, I now have this can of cream of chicken soup, and though I generally stay away from cream-based soups (I've never had cream of chicken that I remember), I've heard that many people use it to make sauces and in cooking and such. I'm willing to give it a try, if you all will give me some spiffy ideas!
Thanks : )

Comments

( 15 comments — Leave a comment )
boycrazee4evr
Feb. 26th, 2006 10:16 pm (UTC)
You could make a chicken pot pie. It makes a really good quick chicken pot pie. Add some frozen veggies, cooked chicken, mix it together, and add bisquick on top, throw it in the oven for 30 mins and its ready to it.
boycrazee4evr
Feb. 26th, 2006 10:25 pm (UTC)
This is the recipe
Easy Chicken Pot Pie

1 & 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can ( 10 & 3/4 oz) condensed cream of chicken soup
1 cup Bisquick Mix- Biscuit Mix
1/2 cup milk
1 egg

-Heat oven to 400 degrees F.

-Mix vegetables, chicken, and soup in an ungreased 9 inch pie plate, or other baking dish

-Stir remaining ingredients until blended. Pour on top of other ingredients

-Bake 30 minutes or until golden brown. Six servincs
jerseygirl1114
Feb. 27th, 2006 06:34 pm (UTC)
Re: This is the recipe
Sounds awesome -- and easy! Thanks!
waterotter
Feb. 26th, 2006 10:29 pm (UTC)
I use cream of chicken in my enchiladas. No real recipe, I just eyeball it based on what I have handy. I mix shredded chicken, a can of condensed soup, plenty of cheese, some corn, diced peppers, maybe some rice (although I'm just as likely to make proper mexican rice and add it seperately) some diced peppers, and a healthy dollop of enchilada sauce. Wrap in tortillas, possibly with some beans or the rice I mentioned. Spritz a baking dish with cooking spray, line the enchiladas up, dump the rest of the sauce on top, sprinkle on some cheese, and bake. So good.
zoesfrogs
Feb. 26th, 2006 10:33 pm (UTC)
I use it to make an asparagus chicken casserole
1 large bunch fresh asparagus
4 chx breast halves
2 cans cream of chx soup
3/4 cup mayo
1 tblsp lemon jice
2 cup cheese
1 cup bread/cracker crumbs

put the asparagus on bottom of casserole dish 9x13
put chicken( cooked) and cubed ontop
spread mixture of lemon juice mayo cheese and cream of chicken soup over

top with bread crumbs and remainder of cheese.

bake at 350 for 30-40minutes
redringbox
Feb. 26th, 2006 10:52 pm (UTC)
For a quick, easy crockpot dinner, I take a can of cream of anything soup and pour it over a roast, then a can full of water...add a few onions if you want, it's easy and delicious.
alliemolloy
Feb. 26th, 2006 10:58 pm (UTC)
I use cream of chicken soup (mixed with some water) as a sauce for parmesan chicken. Coat chicken pieces in bread crumbs and parmesan cheese, fry, remove from pan, and pour the soup in the pan. Heat through, and serve over chicken and noodles.
aurora1116
Feb. 26th, 2006 11:00 pm (UTC)
I don't know if it helps you or anything...but I did the same thing three weeks ago ;o(

Feel better soon and that Pot-Pie recipe looks good...

aellwynde
Feb. 26th, 2006 11:09 pm (UTC)
Chicken Divan... sorry for the lack of "recipe"
Steam chicken breasts (i use 4), and rip them into bite sized pieces, plunk the pieces into a baking dish. Use either a bag of frozen broc florettes, or fresh- using only the florettes, and cut into bite sized pieces to join the chicken in the dish.

The sauce is as follows:
1 big can cream of chicken soup

A dallop of mayo (i use a heaping tablespoon or so)

Liberal squeezes or splashes of lemon juice

Curry to taste (maybe 3 tablespoons or more? i don't measure. i just dump, whisk and taste, and dump more)

Pour the whisked, taste-tested sauce over the waiting chicken and broc. Sprinkle that with shredded cheddar cheese, not too much... just enough to loosely cover.

THEN, butter both sides of about 1/3 loaf of regular sandwich bread. Dice the butterd bread- yes it is a bit of a messy task. Add the buttered bread cubes to the top of the casserole dish, spreading them out nicely so it is all covered.

Bake at 375 for about 30 minutes, till the sauce is nice and bubbly.

The bread will be all crusty on top, and buttery, the curry will have cooked nicely into the chicken and broc and the cheese is so good with it. I serve it over a bed of jasmine rice.

My mom, on the other hand, skips the buttered bread cubes, and puts homemade biscuits in their place, to bake on top of the cheese and sauce. Apparently this is also fabulous, but I've not tried it yet.

I have also scandalized the original recipe maker by adding fresh mushrooms to this dish, which I just love. Curry is wonderful for mushrooms.
brianamj
Feb. 27th, 2006 02:05 am (UTC)
Chicken rice casserole:

1 can of cream of chicken, 1 can of cream of mushroom (or celery, or 2 cans of chicken)
About a cup of rice,
Chicken (breasts, drumsticks)
1 1/2 cups water

Mix the soups, water, and rice well, pour into 8x10 pan (or mix it in the pan. Works either way). Place chicken on top. Bake covered at 325 for 1 1/2 hours, then uncovered for another 20-30 minutes.

Just make sure you mix the water, rice, and soups. I was trying to remember the recipe one day, and didn't mix them at all. Rice on bottom, then chicken, the soup. Most of the rice was still very crunchy. :/
jerseygirl1114
Feb. 27th, 2006 06:35 pm (UTC)
cool beans, I was thinking of doing something with rice but didn't have an actual recipe. Thanks!
amandalucy1979
Feb. 27th, 2006 02:05 am (UTC)
I made chicken and biscuits with it te other day. Mix it up with leftover cooked chicken and top it with bisquick and bake it in the oven. VOILA!!
misphit
Feb. 27th, 2006 05:42 am (UTC)
I make chicken and rice that's very similar to brianamj's, but I do it on the stove top. about a cup and a half of rice in a large skillet or soup pot, two to four chicken breasts cut in half get spread over the rice, then the can of cream of chicken soup gets dumped over and then a canful of water, and I use a wooden spoon to poke around a little to make sure water got to the bottom of all the rice but I don't bother stirring anything really. simmer the whole thing with a lid on until the rice is done, about 30 minutes. you can dress it up by adding a bay leaf or fresh rosemary and thyme, chopped garlic, garlic powder, onions, mushrooms, any combo of these that you have around.
flyingraccoon
Feb. 28th, 2006 03:20 am (UTC)




I made a Spicy sausage soup with cream of chicken in (somewhat) the following recipe:

Couple larger cans cream o' chicken
1/2 -3/4 lb bulk sausage (browned)
1 can tex-mex corn (mexicali? Something like that)
paprika (you could use chili powder or cayenne, but paprika is what I had on hand)

I dumped everything in a pot and heated. It turned out really good. Sorry my measurements are so vague. I'm the cook who looks through her cupboards an hour before dinner and starts pulling out cans and boxes and then looks for fresh veggies.









karakitten349
Feb. 28th, 2006 09:03 pm (UTC)
trust me, use it in the pot pie recipe. I posted that on here and people loved it. If you have a slow cooker, you can pour that can on a chicken and let it simmer for however long you need.
( 15 comments — Leave a comment )

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