what can I make that is simple..with chicken breasts and cream of chicken soup...or cream of mushroom?

Question

Also..I had a recipe for baby red potatoes...that had dry onion soup mix in it..but Iost it..know anything similar?

Answer 1

my crew loves this cut your chicken into bite size pcs fry in olive oil with 2 teaspoons butter until done, make a box of stove top stuffing just like pkg says i always add a little bit of sage,spray the bottom of a baking dish with veg. spray then place your chicken in the bottom, spread the soup over the chicken( i mix mine with a little water to make it spread easy) spread the stuffing over the soup and bake @350 for about 30 mins

Answer 2

If your husband eats rice I have a great recipe. In a big Pyrex or baking pan place 1 1/2 cups of rice & about 2 cups of hot water. Add 1/2 of the cream of mushroom soup, butter, garlic salt, pepper. Stir all around. Then place 2-4 boneless, skinless breats on top of mixture. Season the chicken with the same spices used in the rice. Pour the remaining soup over the breasts. Cover with foil and bake at 375-400 for 45 min. to an hour (just make sure rice if tender & chicken is no longer pink. Uncover & sprinkle chees over & bake uncovered for 5 minutes. VIOLA! It is so good. I even *** canned or fresh mushrooms at times.

Answer 3

Brown the chicken breasts in a fry pan. Season with all the appropriate chicken spices...salt, pepper, garlic, sage, thyme. Pour the mushroom soup over it, and add about 1/2 cup water. (This works best if you first pre-mix the soup and water in a small bowl with a wisk to get the lumps out.) Bring to a low boil and then cover and let simmer over low heat for half an hour. Serve with white rice or pasta or over your boiled, seasoned baby red potatoes.

As to the recipe for the potatoes...cut them into bite size pieces. Boil for 12 minutes. After draining add a package of dry onion soup mix and one heaping tablespoon of butter or margarine to the potatoes and toss. Cover them (while still in the pot) and let sit for 10 minutes to absorb the juices and rehydrate the onions. Serve.

Answer 4

Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom soup
2-3 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby carrots
2 celery ribs, cut into 1 1/2 inch lengths

In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.

Answer 5

Here are two of my favorite web sites for those combinations.
http://www.kraftfoods.com/kf

http://www.campbellkitchen.com/default.aspx

How about this Red Potatoes recipe?

ROASTED ONIONS AND POTATOES

2 pounds russet potatoes, scrubbed, cut into wedges
2 onions, cut into chunks
1/3 cup olive oil
1/4 cup (1/2 stick) butter, melted
1 envelope onion soup mix (1/2 2.4-ounce package)
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon dried marjoram, crumbled



Preheat oven to 450°F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper.

Serves 8.
Bon Appétit
October 1992
Carol Rock: Martinez, California


http://www.epicurious.com/recipes/recipe_views/views/2508

Answer 6

Put long grain slow cooking rice in the bottom of a shallow pan (like a cake pan), put the chicken breast on top. Cover with two cans of either soup and a can of water. Bake in the oven at 375 for an hour, then check. It may need more water and more time.

Answer 7

Easy Chicken Pot Pie

1. 2 ready made pie crusts
2. 2 cooked, diced chicken breasts
3. 1 can cream of chicken soup
4. 1 can, drained mixed veggies

Mix together soup,chicken,veggies,,pour into 1 crust and use the other as a top crust,, press together crust edges. bake in 350 oven for 45 min.

Eat and enjoy!!!

Answer 8

Buy Campbell's cream of mushroom, chicken breasts and pasta that's in the shape of bows. First you should cut up chicken into strips,season it and let it marinate for sometime.In the main time put up your pasta to boil.When the pasta is finish,strain it and shock it with water( sprinkle water over it,this will prevent the pasta from sticking together).Next,you will take a sauce pan and satay the chicken strips. Take the cream of mushroom and pour it into the sauce pan with the strips of chicken breasts.When everything is finished, put the pasta into a plate and pour the satayed chicken cooked in the cream of mushroom over it and Enjoy. Bon Appatite!

Answer 9

My fav -- easy!

Chicken Parmesan

* Place the chicken breasts in a baking dish.
* Put some broccoli "flowerets" or spears all around the chicken.
* Cover with the soup, undiluted.
* Sprinkle the top generously with grated Parmesan cheese.
* Bake at 350 degrees for about 45 min. or til bubbly and golden brown on top.

Answer 10

cook the chicken thoroughly in a skillet. Add the desired soup with a can of milk, heating thru. Add a teaspoon of paprika and 1 cup sour cream. If you have it, add a spoon or two of tomato paste as well...Heat thru and serve over egg noodles...