Type what you have

Ingredients

• ✓ cream of chicken soup
• chicken
• sour cream
• mozzarella cheese
• skim milk
• parmesan cheese
• spinach

Instructions

1. 1 Combine condensed soup, chicken, sour cream mozzarella cheese, 1/2 cup skim milk, and Parmesan cheese in a slow cooker. Add spinach, pulling it apart and shredding it as you put it in. Mix until well blended.
2. 2 Cover and cook on Low until all cheeses are melted and the dip is deliciously gooey, 1 to 1 1/2 hours. Add up to 1/2 cup more milk if you feel the dip is cooking up too thick.

By Anne

Ingredients

• ✓ cream of chicken soup
• chicken
• seasoned salt
• cream cheese
• jalapeno

Instructions

1. 1 Combine chicken and seasoned salt in a large skillet over medium-low heat; heat through.
2. 2 Combine cream cheese and condensed soup in a microwave-safe bowl; cover and heat for 1 minute in the microwave. Add chicken mixture and continue to heat at 1-minute intervals until the liquid bubbles. Stir in jalapeños and serve immediately.

By Alona

Ingredients

• ✓ cream of chicken soup
• chunk chicken
• tomato
• green chile pepper
• cream cheese

Instructions

1. 1 In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

By Beth

Ingredients

• ✓ cream of chicken soup
• chicken breast
• tomato
• green chile pepper
• pepperjack cheese
• cream cheese
• processed cheese food
• mexican cheese blend

Instructions

1. 1 Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
2. 2 Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

By AshleyNicole

Ingredients

• ✓ cream of chicken soup
• pastry shell
• milk
• chile pepper
• worcestershire sauce
• hot sauce
• salt
• black pepper
• olive oil
• garlic
• sweet onion
• red bell pepper
• asparagus
• parmesan cheese
• flat-leaf parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
3. 3 Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
5. 5 Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
6. 6 Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.

By MISSTHIS

Ingredients

• ✓ cream of chicken soup
• cooking spray
• ground beef
• onion
• celery
• rice
• almond
• water
• soy sauce
• chow mein noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet for 5 minutes. Add onion and celery; cook and stir until vegetables have slightly softened, about 5 minutes. Remove from heat.
3. 3 Mix together condensed soup, cooked rice, almonds, water, and soy sauce in a large bowl until well combined. Stir in beef mixture. Pour into the prepared baking dish. Top with chow mein noodles.
4. 4 Bake casserole in the preheated oven until heated through, about 20 minutes.

By Cindy

Ingredients

• ✓ cream of chicken soup
• water
• lemon juice
• butter
• garlic powder

Instructions

1. 1 Stir chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

By Jessica Weber

Ingredients

• ✓ cream of chicken soup
• cream cheese
• milk
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
3. 3 Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
4. 4 Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
5. 5 Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

By mfreund91

Ingredients

• ✓ cream of chicken soup
• milk
• elbow macaroni
• tomato
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
3. 3 Bake for 25 minutes or until cheese is golden and bubbly.

By Bonneroo

Ingredients

• ✓ cream of chicken soup
• cream of mushroom soup
• water
• pea
• chicken breast

Instructions

1. 1 Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

By Marie

Ingredients

• ✓ cream of chicken soup
• milk
• cheddar cheese
• crescent roll dough
• chicken

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat condensed soup, milk, and 1/2 cup cheese in a large saucepan, stirring occasionally, over low heat.
3. 3 Meanwhile, separate crescent rolls into triangles on a work surface. Place some chicken onto the large end of each roll, top with a bit of cheese, and roll up. Place in a 9x13-inch baking dish. Pour 1/2 of the condensed soup mixture into the baking dish, not on the top of the rolls.
4. 4 Bake in the preheated oven until rolls rise slightly and lightly brown, 10 to 15 minutes.
5. 5 Pour remaining soup mixture into the baking dish, lay any remaining chicken on top, and sprinkle with any remaining cheese. Continue baking until rolls are browned and cheese has melted.

By Kay Gilmer

Ingredients

• ✓ cream of chicken soup
• water
• ranch seasoning mix
• pork chop
• sour cream

Instructions

1. 1 Stir condensed soup, water, and seasoning mix together in a slow cooker until well combined. Add pork chops.
2. 2 Cook on Low until pork chops are no longer pink in the center, 4 to 6 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Stir in sour cream during the last 10 minutes of cooking.

By Lil' Punkin

Ingredients

• ✓ cream of chicken soup
• instant rice
• chicken chunk

Instructions

1. 1 Boil water. Add rice, stir, cover, and remove from heat. Let it sit until water is absorbed, about 5 minutes, then fluff with a fork. Or prepare rice according to package directions.
2. 2 When rice is ready, add chicken to the pot and continue to stir over low heat. Mix in condensed soup. Continue cooking until heated through.

By R E Vincent

Ingredients

• ✓ cream of chicken soup
• cauliflower
• mayonnaise
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
2. 2 Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.

By Allrecipes Member

Ingredients

• ✓ cream of chicken soup
• cream cheese
• chicken
• mixed vegetable
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir condensed soup and cream cheese together in a large mixing bowl until thoroughly blended. Stir in chicken and thawed vegetables.
3. 3 Line a 9-inch pie pan with one crust. Pour chicken mixture into crust. Place remaining crust over filling, press to seal the edges, and cut several steam vents in the top. Cover crust edges with aluminum foil to prevent overbrowning.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue baking, checking often to ensure crust is not burning, until filling is bubbly, 15 to 20 more minutes.

By Sunflower

Ingredients

• ✓ cream of chicken soup
• chicken breast
• cream of celery soup
• sour cream

Instructions

1. 1 Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
2. 2 Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.

By SUE ANN

Ingredients

• ✓ cream of chicken soup
• chicken breast
• mayonnaise
• macaroni

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the chicken, soup, mayonnaise and macaroni; mix well and spread mixture into a 9x13 inch baking dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until cooked through.

By Cindy Pfeiffer

Ingredients

• ✓ cream of chicken soup
• chicken broth
• chicken
• biscuit dough

Instructions

1. 1 Gather all ingredients.
2. 2 Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.
3. 3 Cut each biscuit into quarters, and gently stir into the simmering soup.
4. 4 Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.
5. 5 Serve and enjoy!

By ALLIE101

Ingredients

• ✓ cream of chicken soup
• tomato
• corn
• corn tortilla
• chicken breast
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
2. 2 Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
3. 3 Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

By Tyson Chicken

Ingredients

• ✓ cream of chicken soup
• chicken
• mixed vegetable
• rice
• water
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

By Jennifer

Ingredients

• ✓ cream of chicken soup
• chicken breast
• sour cream
• butter
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
3. 3 Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Kim Fischer

Ingredients

• ✓ cream of chicken soup
• chicken thigh
• cream cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chicken thighs out flat and pound if necessary with a meat mallet. Spread cream cheese across each thigh. Roll up chicken thighs, tucking in the sides. Wrap each chicken roll with at least 1 slice of bacon and secure with a skewer.
3. 3 Place chicken rolls in a deep casserole dish. Pour entire can of condensed cream of chicken soup over the chicken rolls. Cover dish with aluminum foil .
4. 4 Bake in the preheated oven for 20 minutes. Remove foil. Continue cooking until chicken is no longer pink in the center and the juices run clear and bacon is crisp, 20 more minutes.

By Diana71

Ingredients

• ✓ cream of chicken soup
• chicken breast
• parmesan cheese
• mayonnaise
• curry powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 9x13-inch baking dish.
2. 2 Mix condensed soup, Parmesan, mayonnaise, and curry powder together in a bowl until well combined; pour over chicken.
3. 3 Cover and bake in the preheated oven for 25 minutes. Uncover and continue to bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Carolyn Douglas

Ingredients

• ✓ cream of chicken soup
• white rice
• water
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
3. 3 Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

By J Saunders

Ingredients

• ✓ cream of chicken soup
• broccoli
• cream of cheddar cheese soup
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
2. 2 Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
3. 3 In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
4. 4 Bake for 30 minutes or until bubbling.

By AUNTIEREE1

Ingredients

• ✓ cream of chicken soup
• chicken
• water
• bread stuffing mix
• hamburger bun

Instructions

1. 1 Shred chicken; place in a large pot or slow cooker.
2. 2 Stir soup and water into the pot. Stir in seasoning packet from stuffing mix, then stir in stuffing mix.
3. 3 Cook over medium heat until heated through. Spoon onto buns and serve.

By Sue Cohagen Myers

Ingredients

• ✓ cream of chicken soup
• broccoli floret
• butter
• processed cheese food
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli into a 9x13-inch baking dish. Drizzle 1 tablespoon melted butter over top, then add condensed soup. Stir until broccoli is coated with soup. Pack lightly to form a flat surface. Layer 1/2 of the cheese slices over broccoli mixture; set remaining cheese aside.
3. 3 Bake in the preheated oven until cheese is bubbling, about 20 minutes.
4. 4 Remove from the oven and stir to blend melted cheese into the broccoli mixture. Layer with remaining cheese slices, sprinkle with crackers, and drizzle with remaining 1 tablespoon melted butter.
5. 5 Return to the oven and bake until cheese on top begins to melt, about 15 minutes.
6. 6 Let casserole sit before serving until it thickens slightly, about 15 minutes.

By Sarah

Ingredients

• ✓ cream of chicken soup
• chicken breast
• cream of mushroom soup
• cream of celery soup
• rice

Instructions

1. 1 Cut chicken breasts into large chunks.
2. 2 Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

By Linda

Ingredients

• ✓ cream of chicken soup
• chicken breast
• chicken broth
• stuffing mix
• water

Instructions

1. 1 Place chicken into the bottom of a slow cooker. Pour broth over chicken.
2. 2 Mix soup, stuffing mix, and water in a bowl; spoon on top of chicken.
3. 3 Cook in the slow cooker on Low for 7 hours.

By Beth Charnock

Ingredients

• ✓ cream of chicken soup
• chicken breast
• garlic powder
• evaporated milk
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
3. 3 In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

By JMOOSE