Type what you have

Ingredients

• ✓ cream of chicken soup
• chicken broth
• chicken chunk
• white rice
• lemon juice

Instructions

1. 1 Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
2. 2 Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.

By kaylahess

Ingredients

• ✓ cream of chicken soup
• cream of mushroom soup
• water
• chicken broth
• sauerkraut
• onion
• carrot
• potato
• smoked sausage
• dill weed
• garlic
• salt
• pepper

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

Ingredients

• ✓ cream of chicken soup
• multi-grain medley
• chicken broth
• mixed vegetable
• chicken

Instructions

1. 1 Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

By Minute Rice

Ingredients

• ✓ cream of chicken soup
• cream cheese
• milk
• hash brown potato
• bacon
• butter-flavored granules
• salt
• black pepper

Instructions

1. 1 Whisk together cream of chicken soup and cream cheese in a large pot.
2. 2 Whisk in milk, 2 cups at a time, until smooth.
3. 3 Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.
4. 4 Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.

By Marlene Osborn

Ingredients

• ✓ cream of chicken soup
• corn
• black bean
• enchilada sauce
• chicken strips
• milk
• cheddar cheese
• tortilla chip

Instructions

1. 1 Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
2. 2 Ladle into bowls and top individual servings with tortilla chips.

By edlong1121

Ingredients

• ✓ cream of chicken soup
• chicken broth
• green enchilada sauce
• sour cream
• green chile
• rotisserie chicken
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Ingredients

• ✓ cream of chicken soup
• chicken breast
• chicken broth
• cheese tortellini
• half-and-half
• spinach
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ cream of chicken soup
• butter
• mushroom
• shallot
• garlic
• long grain rice
• wild rice
• seasoning packet
• water
• chicken
• half-and-half
• chicken broth
• pimento pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cream of chicken soup
• chicken breast
• chicken broth
• corn
• pinto bean
• tomato
• tomato
• green chile
• cilantro
• chili powder
• garlic
• cumin
• tortilla chip
• mexican cheese blend
• sour cream

Instructions

1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

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
• 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
• chicken breast
• poultry seasoning
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish; season with poultry seasoning.
3. 3 Mix together condensed soup and milk in a bowl. Pour soup mixture evenly over chicken.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 1 1/2 hours. An instant-read thermometer inserted in the center should read at least 165 degrees F (74 degrees C).

By Pat Johnson

Ingredients

• ✓ cream of chicken soup
• chicken breast
• pastry
• mixed vegetable

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Simmer chicken breasts with water in a large pot until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
3. 3 Meanwhile, line the bottom and sides of a 9-inch pie plate with 1 pie crust.
4. 4 Combine canned vegetables, condensed soup, and diced chicken in a large bowl until well mixed; pour into the prepared crust.
5. 5 Cover pie with remaining crust. Crimp the crust edges; cut slits in top crust.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes.
7. 7 Enjoy!

By Allrecipes Member

Ingredients

• ✓ cream of chicken soup
• potato
• green bean
• colby cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
2. 2 Mix together potatoes, green beans, cheese, and condensed soup in the prepared casserole dish until well combined.
3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until bubbly and lightly browned, about 15 minutes more.

By LTUSSEY

Ingredients

• ✓ cream of chicken soup
• cooking sherry
• chicken breast
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

By sjflick

Ingredients

• ✓ cream of chicken soup
• sour cream
• cheddar cheese
• onion flake
• potato
• potato chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine condensed soup, sour cream, Cheddar cheese, and onion flakes in a large bowl.
3. 3 Mix in hash browns until well combined.
4. 4 Pour into a 9x13-inch casserole dish. Sprinkle with potato chips.
5. 5 Bake uncovered in the preheated oven until cheese is melted and the top is crisp, about 45 minutes.
6. 6 Enjoy!

By Vivian Conner

Ingredients

• ✓ cream of chicken soup
• macaroni
• tuna
• cheddar cheese
• fried onion

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cooked macaroni, tuna, and condensed soup together in a 9x13-inch baking dish; sprinkle with cheese.
3. 3 Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with fried onions; bake 5 minutes more.

By LMCDEVIT

Ingredients

• ✓ cream of chicken soup
• white meat chicken
• mixed vegetable
• potato
• crescent roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine chicken chunks, mixed vegetables, potatoes, and condensed soup in a 9-inch pie plate. Add more soup if needed to coat the ingredients. Place crescent roll dough over pot pie ingredients; gaps are okay because they allow for ventilation. Press dough around the edges of the pie plate to seal.
3. 3 Bake in the preheated oven until dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool for a few minutes before serving.

By Allrecipes Member

Ingredients

• ✓ cream of chicken soup
• milk
• chicken breast
• swiss cheese
• stuffing mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
2. 2 Whisk condensed soup and milk together in a small bowl until well combined.
3. 3 Arrange chicken in the prepared baking dish. Layer each breast with a slice Swiss cheese, then spoon soup mixture over top. Sprinkle with stuffing mix and drizzle with butter.
4. 4 Cover and bake in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Carolyn A Burdette

Ingredients

• ✓ cream of chicken soup
• chicken breast
• mixed vegetable
• milk
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mixed vegetables, condensed soup, and milk in a bowl.
3. 3 Pour the mixture into the bottom pie crust.
4. 4 Cover with second crust. Seal the edges and poke holes in top crust.
5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes.

By Tressie Grant

Ingredients

• ✓ cream of chicken soup
• milk
• chicken breast
• swiss cheese
• mushroom
• egg noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
2. 2 In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
3. 3 Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.
4. 4 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

By thedailygourmet

Ingredients

• ✓ cream of chicken soup
• shredded hash brown potato
• butter
• sour cream
• cheddar cheese

Instructions

1. 1 Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.
2. 2 Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

By KHardy

Ingredients

• ✓ cream of chicken soup
• chicken breast
• margarine
• salad dressing mix
• cream cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Put chicken, butter, and dressing mix in a slow cooker.
3. 3 Mix together well and cook on Low for 5 to 6 hours.
4. 4 Add condensed soup and cream cheese. Mix together and cook on High until heated through and warm, about 30 minutes.
5. 5 Serve and enjoy!

By Judi Johnston

Ingredients

• ✓ cream of chicken soup
• spaghetti
• chicken chunk
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain; transfer to a large bowl.
3. 3 Stir chicken, cream of mushroom soup, and cream of chicken soup into spaghetti; transfer to a 9x13-inch baking dish. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

By melissa

Ingredients

• ✓ cream of chicken soup
• ground beef
• onion
• mixed vegetable
• potato round

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with onion. Layer frozen veggies as next layer. Cover with soup, straight from the can, carefully spreading with a spatula to cover entirely.
3. 3 Layer tater tots on top, covering the entire top with tots. Bake in the preheated oven for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).

By MRS G

Ingredients

• ✓ cream of chicken soup
• chicken breast
• milk
• white rice
• seasoned salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. 3 Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

By VET2B01

Ingredients

• ✓ cream of chicken soup
• chicken
• sour cream
• cracker
• butter
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Combine condensed soup and sour cream in a medium bowl; pour over chicken.
3. 3 Stir crushed crackers, melted butter, and poppy seeds together in a separate bowl; sprinkle over chicken and sauce.
4. 4 Bake in the preheated oven until top is browned and sauce is bubbly, about 30 minutes.

By SHONDA93

Ingredients

• ✓ cream of chicken soup
• chicken breast
• cream of celery soup
• milk
• cornbread stuffing mix
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken in a large saucepan full of lightly salted water.
3. 3 Bring to a boil. Boil until chicken is cooked through (juices run clear), about 30 minutes.
4. 4 Remove chicken from pan, reserving broth.
5. 5 Cut chicken into bite-sized pieces and place in the bottom of a 9x13-inch baking dish.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Mix together condensed soups in a medium bowl.
7. 7 Fill one empty soup can with milk and mix milk with soups.
8. 8 Pour mixture over chicken.
9. 9 Combine stuffing and broth in a small bowl; mix together and spoon the mixture over the casserole.
10. 10 Bake in the preheated oven for 45 minutes.

By CRETER

Ingredients

• ✓ cream of chicken soup
• turkey sausage
• onion
• wild rice
• cream of potato soup
• milk
• evaporated milk
• processed cheese

Instructions

1. 1 In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
2. 2 In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

By Heather

Ingredients

• ✓ cream of chicken soup
• chicken
• bread stuffing mix
• cream of celery soup
• chicken broth
• evaporated milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. 3 In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

By Crystal Williams