Recipes with cream of mushroom soup?

Question

Do you have any, preferably with no meat other than chicken, turkey or tuna?

Answer 1

Look on the back of a Campbell's Cream of Mushroom soup can.

Or try their website for lots of recipe ideas.

One fav is chicken breasts, rice, cream of mush soup and cheese. Add all ingredients + water for the rice into a casserole dish and bake.

Answer 2

Easy tuna casserole

2 cans tuna fish
2 cans cream of mushroom soup concentrate
Boiled noodles

Mix together drained tuna fish, cream of mushroom soup concentrate and boiled noodles.
Transfer into an oven-safe dish.
Bake into a preheated 350°F [180°C] oven, for 45 minutes

Answer 3

Make believe you are from the South (because if you really were, you would never have to ask this question!) and use it any time you need to add some creaminess to something, add some moisture, or bind things together. Here are some ways I use the stuff. 1. Crockpot roast - put it on top of the roast (or whatever meat you have in the crockpot) and when done, you've got a tasty gravy 2. Mix with a package of cornbread stuffing mix, some shredded cheese, some cubed zucchini or yellow squash, some diced onion. Bake for a great squash casserole. 3. Add to your basic meatloaf recipe. 4. ranebo10 has the right idea for making anything you want with the proper proportions of ingredients.

Answer 4

1 lb. boneless skinless chicken breasts
1 can cream of mushroom soup
1/4 cup sour cream
1 box of Stove Top Stuffing Mix + 1/4 cup water

combine sour cream and soup, and pour mixture over chicken breast. Top with Stuffing mix (plus water) and bake in a 9x13 dish for 45 min at 350. Great with a vegetable side and salad.

Answer 5

I've browned boneless chicken breast and sliced mushrooms in a frying pan and added Cream of mushroom soup as a sauce. A side of rice or noodles and green beans goes well with it.

Answer 6

Combine chicken breasts with cream of mushroom soup and a few spoonfuls of sour cream and a bit of milk to thin it out. Add fresh peas/baby carrots. Bake as you normally would bake chicken. (Usually i use chicken breasts with no bone, i bake in a 350 oven for about half an hour)

Add grated cheddar or parmesan cheese and put back in oven for a few minutes until melted. Could also top with breadcrumbs.

Serve alongside garlic smashed potatoes and a spinach/dark green salad :).

Yummy :)!!!!

Answer 7

Cream of Mushroom Soup

INGREDIENTS
1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS
In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often
this was delicious!! I used an 8oz pkg of sliced mushrooms & it was perfect. I also blended most of the onion/mushroom mixture after sauteeing because I don't like the huge mushroom pieces, it turned out really good. my family LOVED it!

Answer 8

My family calls this "Chicken Stuff" casserole.

Take a box of stove top stuffing and fix according to the directions on the box. Set aside.

Boil or grill chicken breast and cut into bite sized pieces.

In a casserole mix a can of CofM soup, and your favorite canned veggies. (I use carrots, peas, corn, whatever is on hand.) Stir the chicken and soup/veggie mixture up until uniform. Cover the top with the stuffing. Bake on 350 until the stuffing is browned and the center is hot. (Usually 20-25 minutes.) Serve.

Its a good way to get your kids to eat veggies and clean up is simple. It refrigerates well to.

Answer 9

Chicken and Mushroom Bake with Rice
6 chicken pieces
1 c. water
1 can cream of mushroom
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed
Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour or until chicken juices run clear.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.

This is quick and easy. A family favorite.
Saturday Chicken
5 servings
10 chicken pieces
(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)
salt, garlic powder, and paprika- to taste
chopped parsley
Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.

Answer 10

i like fixing rice and putting cream of mushroom soup over it with chicken, its so good!