Chicken breasts and cream of mushroom soup.... bake it....help!?

Question

Whats the rest of the ingredients? How many cans of soup? Is it only cream of mushroom soup or do I add the chicken soup also? Does anyone have any idea what I'm talking about here?

Answer 1

King Ranch Casserole

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese
1 1/2 teaspoons chili powder
1 teaspoon garlic salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

Answer 2

1

Answer 3

I make it with chicken and rice. I grease the bottom of a baking dish, pour in a cup of raw rice, place 3 or 4 chicken breasts on top of it. Then I mix the mushroom soup with a can of water together and pour it over the whole thing and bake it at 350 degrees for an hour. Golden mushroom soup is good too. I think what you want to do would be okay, but I would cook it longer at 350 degrees.

Answer 4

Chicken Breast Cream Of Mushroom

Answer 5

In this recipe you don't bake it:
Easy Cream of Mushroom Chicken Ingredients
1 tablespoon Olive oil 2 dash Salt
1 cup Mushrooms sliced 2 dash Pepper
4 medium Chicken breasts skinless/boneless 2 cups Rice cooked/optional
1 can (10 oz) Cream of mushroom soup
Insructions for Easy Cream of Mushroom Chicken
Heat oil in a medium skillet. Add chicken and brown both sides, about 5 minutes over medium heat. Add mushrooms and cook for 2 more minutes. Add salt and pepper to taste. Add can of cream of mushroom soup (Do not add water). Stir until chicken and mushrooms are well coated. Cover and simmer for 10 minutes (or until chicken is no longer pink), stirring once or twice.

Answer 6

My father takes a can of cream of mushroom soup, adds the can of water, then drops the FROZEN chicken breasts right into the soup mix. He brings it to the boil, turns the heat down to a simmer, covers it, and cooks it for 30 minutes. The chicken turns out perfectly and no defrosting required. If you use thawed chicken, the time is shorter. You don't want to cook it too long. What he does with it then is cooks up a whole potato, mashes it, adds the butter and black pepper. He then puts a scoop of the potato into a bowl, adds the piece of chicken next to it, and pours the cream of mushroom soup over both.

The way my mother cooks it is to take the chicken breasts, pound flat until even all the way across, dips in milk and then dips in cracker crumbs (soda crackers work). She then browns it in a little oil, removes the oil and chicken, adds the soup and water - stirring well, then adds the chicken back into the skillet, covers and brings to a boil. Reduce the heat to a simmer, and cook 30 minutes. The crackers will thicken the sauce - this is also to die for with pork chops. Serve over rice.

Both recipes are done on the stovetop.

Answer 7

This is from Campbell's recipe site.

One Dish Chicken & Rice Bake
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.

BAKE at 375°F. 45 min. or until done.

TIP: *For creamier rice, increase water to 1 1/3 cups.

Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

Answer 8

chicken breasts cream mushroom soup bake

Answer 9

or
1 can cream o' mushroon
1/2 can milk or water
1 cup rice
3 or 4 chicken breasts or thighs

bake at 350 til done.
season as you like.
YUM

Answer 10

you add a little milk 2 the soup.then put it on the chicken.add a little pepper.cook it untill the chicken is done