Type what you have

Ingredients

• ✓ chicken and rice soup
• chicken
• cream of mushroom soup
• white bread
• egg
• butter
• saltine cracker
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
3. 3 In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

By Laurie Dombrosky

Ingredients

• ✓ chicken and rice soup
• butter
• green bell pepper
• onion
• tomato soup
• water
• ground beef
• egg
• milk
• bread

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Saute green pepper and onion for 5 minutes, or until tender. Stir in the tomato soup, chicken & rice soup and the water and bring to boil. Reduce heat to low and allow to simmer.
2. 2 Meanwhile, in a separate bowl, combine the ground beef, egg and milk. Break the bread into very small pieces and add to the bowl. Mix together well. (Note: The kids love to use their hands to mix this. Be sure they wash them well before AND afterward to avoid any contamination.)
3. 3 Shape the meat mixture into meatballs and drop them into the soup mixture. Continue to simmer over low heat, uncovered, for 45 to 60 minutes. Stir occasionally, but be very careful not to break the meatballs.

By Jen

Ingredients

• ✓ chicken and rice soup
• all-purpose flour
• mustard
• garlic powder
• pork chop
• vegetable oil
• water

Instructions

1. 1 Mix together flour, dry mustard, and garlic powder in a shallow bowl. Dredge pork chops in flour mixture; shake off excess.
2. 2 Heat oil in a skillet over medium heat. Cook pork chops in hot oil until browned, about 4 minutes per side. Place chops into a slow cooker. Stir together condensed soup and water in a small bowl; pour over chops in the slow cooker.
3. 3 Cook on Low for 6 to 8 hours or High for 3 1/2 hours. An instant-read thermometer inserted into the center of chops should read at least 145 degrees F (63 degrees C).

By MrsEggleston's Kitchen

Ingredients

• ✓ chicken and rice soup
• tomato
• green chile pepper
• tomato sauce
• tortilla chip
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

By Pat

Ingredients

• ✓ chicken and rice soup
• cream of chicken soup
• cream of celery soup
• mayonnaise
• onion
• chicken breast
• buttery round cracker

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top.
3. 3 Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.
4. 4 To Microwave: Put in microwave for 20 minutes.

By Jami