Skip to content

Type what you have

Cook with

cream of mushroom soup ×
Congealed Chicken Salad
Lunch

Congealed Chicken Salad

4.3

Prep
15 min
Cook
60 min
Total
130 min

Instructions

  1. 1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
  2. 2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
  3. 3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

By Fay

Hot Chicken Salad II
Lunch

Hot Chicken Salad II

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a small skillet, saute the mushrooms in oil.
  3. 3 Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

By JEANNIED59

Slow Cooker Cream of Broccoli Soup
Lunch

Slow Cooker Cream of Broccoli Soup

4.4

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook and stir until soft, 5 to 7 minutes. Drain as much liquid from the onion as possible; transfer onion into a slow cooker.
  2. 2 Add broccoli, celery soup, and condensed soup to the slow cooker. Fill the condensed soup can twice with milk, and pour it into the slow cooker. Add American cheese, and stir to combine.
  3. 3 Cover and cook on Low until broccoli is tender and flavors meld, 3 to 4 hours.

By Jeremy Weidig

White Sloppy Joes
Lunch American

White Sloppy Joes

3.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off excess grease. Stir in cream of mushroom soup (undiluted), milk and liquid smoke. Reduce heat to low, and cook just until hot. Stir in sour cream, and season with salt and pepper. Remove from heat. Serve on hamburger buns.

By choldrencrt

Slow Cooker Sauerkraut Soup
Lunch American

Slow Cooker Sauerkraut Soup

4.4

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Blend cream of mushroom soup, cream of chicken soup, water, and chicken broth in a 4- to 6-quart slow cooker. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
  2. 2 Cover and cook on Low for up to 8 hours or High for 4 hours. Season with salt and pepper.

By Terrilyn Singleton

Heavenly Turkey Soup
Lunch American

Heavenly Turkey Soup

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
  2. 2 Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.

By Jaymee

Quick and Easy 4-Ingredient Enchiladas
Dinner Mexican

Quick and Easy 4-Ingredient Enchiladas

4.3

Prep
10 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Arrange taquitos in the prepared baking dish.
  3. 3 Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
  4. 4 Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

By Ritak96

Southwestern Turkey Casserole
Dinner Mexican

Southwestern Turkey Casserole

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a mixing bowl, combine chicken soup, mushroom soup, chile peppers, and sour cream.
  3. 3 Line the bottom of a 9x13-inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

By Carrie Spencer

Mexican Casserole with Tortillas
Dinner Mexican

Mexican Casserole with Tortillas

4.2

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  3. 3 Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  4. 4 Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

By Katherine

Mexican Beef Casserole
Dinner Mexican

Mexican Beef Casserole

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
  3. 3 Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
  4. 4 Bake in a preheated oven for 30 minutes.

By BHUDDLESTON

Chicken Mexicala
Dinner Mexican

Chicken Mexicala

4.1

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
  4. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

By SAMME

Green Chicken Enchiladas
Dinner Mexican

Green Chicken Enchiladas

4.5

Prep
20 min
Cook
45 min
Total
575 min

Instructions

  1. 1 Grease a 9x13-inch baking dish with cooking spray. Set aside.
  2. 2 Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.
  3. 3 Stir condensed soup, taco sauce, green chiles, and green onions together in a large bowl. Fold chicken into soup mixture.
  4. 4 Spread some chicken mixture onto each tortilla. Sprinkle each with some cheese and roll up tortilla around filling; place seam-side down in the prepared baking dish. Spread remaining chicken mixture over rolled tortillas, then sprinkle with remaining cheese.
  5. 5 Cover the baking dish with aluminum foil; refrigerate for at least 8 hours to overnight.
  6. 6 Remove the baking dish from the refrigerator and let sit at room temperature for 30 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese begins to brown along the edges, about 15 minutes more.

By AMeyer

Slow Cooker Enchiladas
Dinner Mexican

Slow Cooker Enchiladas

4.3

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Crumble ground beef into a large skillet over medium-high heat; cook and stir until evenly browned. Add water and taco seasoning; reduce heat to low and simmer 15 minutes.
  2. 2 Combine salsa, cream of mushroom soup, and cream of chicken soup in a medium bowl. Reserve 3 cups cheese; stir remaining 1 cup cheese into salsa mixture.
  3. 3 Place 1 layer tortillas to cover bottom of a slow cooker. Top with 1 layer ground beef mixture and 1 layer reserved cheese. Repeat layering with remaining tortillas, beef mixture, and cheese, ending with 1 layer tortillas, topped with remaining cheese. Cover slow cooker.
  4. 4 Cook on High for 45 to 60 minutes.

By AIMS312

Salsa Chicken Rice Casserole
Dinner Mexican

Salsa Chicken Rice Casserole

4.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  2. 2 Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. 4 In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
  5. 5 Bake in preheated oven for about 40 minutes, or until bubbly.

By Gweneth

Easy Mexican Chicken Spaghetti
Dinner Mexican

Easy Mexican Chicken Spaghetti

4.6

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  4. 4 Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
  5. 5 Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

By KLSTEVE

Court's Creamy and Quick Burritos
Dinner Mexican

Court's Creamy and Quick Burritos

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. Stir 1 cup Cheddar cheese, refried beans, and taco seasoning into ground beef; set aside.
  3. 3 Combine soup, sour cream, and salsa in a bowl; spread about ½ into the bottom of a 9x13-inch baking dish. Set aside.
  4. 4 Spoon beef mixture down center of each tortilla; roll tortillas around filling. Arrange rolled tortillas in a single layer in the baking dish, seam-sides down. Pour remaining ½ soup mixture over tortillas. Top with remaining 1 ½ cups Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

By Courtney Servantes

Creamy Chicken Enchiladas
Dinner Mexican

Creamy Chicken Enchiladas

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. 2 Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.
  3. 3 Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.
  4. 4 Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.
  5. 5 Fill each flour tortilla with chicken mixture and roll up. Place seam-side down in the prepared baking dish.
  6. 6 Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.
  7. 7 Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.

By Steph

Best King Ranch Ever
Dinner Mexican

Best King Ranch Ever

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
  3. 3 Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
  4. 4 Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

By razzchick

Bean Burrito Casserole
Dinner Mexican

Bean Burrito Casserole

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place burritos in a row across the bottom of a 9x13-inch baking dish. In a medium bowl, stir together condensed soup, sour cream, and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives, and salsa.

By foodinmybelly

Burrito Casserole
Dinner Mexican

Burrito Casserole

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
  2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.
  4. 4 Mix together condensed soup and sour cream in a medium bowl.
  5. 5 Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.
  6. 6 Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

By Renee

Easy King Ranch Chicken Casserole
Dinner Mexican

Easy King Ranch Chicken Casserole

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a shallow 3-quart casserole dish.
  2. 2 Combine broth, chicken soup, mushroom soup, and tomatoes with chiles in a large bowl; set aside.
  3. 3 Layer 1/2 each of tortillas, chicken, onion, bell pepper, and cheese in the prepared casserole dish. Pour 1/2 the soup mixture over layers. Repeat layers with remaining 1/2 each tortillas, chicken, onion, and bell pepper; pour remaining 1/2 soup mixture over top, then top with remaining 1/2 cheese. Sprinkle with chili powder and garlic salt.
  4. 4 Bake in the preheated oven for 30 to 45 minutes.

By Ede

Tex-Mex Chicken Casserole
Dinner Mexican

Tex-Mex Chicken Casserole

4.4

Prep
15 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Spread corn chip crumbs over bottom of the baking dish; press crumbs into place.
  3. 3 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 6 to 7 minutes.
  4. 4 Combine diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl; stir in chicken and onion to combine. Pour over corn chips; top with Cheddar cheese.
  5. 5 Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

By thedailygourmet

Slow Cooker Creamy Chicken Taco Soup
Dinner Mexican

Slow Cooker Creamy Chicken Taco Soup

4.8

Prep
25 min
Cook
140 min
Total
165 min

Instructions

  1. 1 Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
  2. 2 Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
  3. 3 Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
  4. 4 Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.
  5. 5 Serve hot and enjoy!

By Yoly

Smothered Burritos
Dinner Mexican

Smothered Burritos

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. 3 Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder to beef mixture; bring to a boil. Reduce heat to medium-low and simmer. Stir in refried beans; cook until heated through, about 5 minutes.
  4. 4 Mix cream of mushroom soup and sour cream together in a bowl.
  5. 5 Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
  6. 6 Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

By BIGWHIPPLE

Heather's Beef Enchiladas
Dinner Mexican

Heather's Beef Enchiladas

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 12x6-inch hotel pan or casserole dish with cooking spray.
  2. 2 Mix together garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano in a small bowl until well combined. Set aside.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly and no longer pink, about 10 minutes. Drain and discard excess grease. Add black beans, water, taco seasoning, and garlic powder mixture; cook and stir until most of liquid is evaporated, 5 to 10 minutes.
  4. 4 Meanwhile, heat butter in a separate skillet over medium heat; cook and stir green onions in hot butter until softened, about 5 minutes. Mix in condensed soup, sour cream, and green chile peppers until well combined; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
  5. 5 Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
  6. 6 Stir milk into remaining soup mixture until sauce is smooth; remove from heat.
  7. 7 Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam-side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle remaining 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
  8. 8 Bake in the preheated oven until cheese is melted and edges of casserole are browned, 30 to 35 minutes.

By Heather

Tuna Casserole III
Dinner

Tuna Casserole III

4.2

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch glass pie dish.
  2. 2 In a mixing bowl, combine soup, tuna, and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips.
  3. 3 Bake in the preheated oven until potato chips on top start to brown, 10 to 15 minutes. Cool before serving.

By MFMS

Tuna on Toast
Dinner

Tuna on Toast

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Make cream of mushroom soup according to the directions on the can.
  2. 2 Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
  3. 3 Spoon tuna mixture over slices of whole wheat toast. Serve.

By MYEERAH

Pork Chops with Sour Cream and Mushroom Sauce
Dinner

Pork Chops with Sour Cream and Mushroom Sauce

4.4

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Warm a large skillet over medium-high heat. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. Remove chops from the skillet and drain grease.
  2. 2 Return chops to the skillet. Pour condensed soup and sour cream over chops. Let simmer for 1 hour, turning every 15 minutes.

By JerJer