Type what you have

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
• 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
• 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
• 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
• 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
• chicken breast
• cream of celery soup
• ham steak
• saltine cracker
• swiss cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs.
3. 3 Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.

By Donna

Ingredients

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

Instructions

1. 1 Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

By 001519

Ingredients

• ✓ cream of chicken soup
• egg
• milk
• chicken breast
• bread crumb
• oil
• swiss cheese
• ham
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
3. 3 Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
4. 4 Bake in preheated oven until golden brown and bubbly, about 30 minutes.

By Wanda Cleaver Geitner

Ingredients

• ✓ cream of chicken soup
• milk
• bread crumb
• chicken breast
• salt
• pepper
• ham
• swiss cheese
• vegetable oil
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
3. 3 Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13-inch baking dish.
4. 4 In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
5. 5 Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

By Elaina

Ingredients

• ✓ cream of chicken soup
• chicken breast
• ham
• swiss cheese
• sour cream
• white wine
• garlic powder
• parsley
• salt
• black pepper
• herb-seasoned dry bread stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
3. 3 In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

By Jennifer

Ingredients

• ✓ cream of chicken soup
• chicken breast
• ham
• swiss cheese
• thyme
• salt
• pepper
• butter
• cornflake cereal crumb
• sour cream
• lemon juice

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make the chicken rolls: Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
3. 3 Place a piece of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese jellyroll-style, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
4. 4 Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in the prepared baking dish.
5. 5 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
6. 6 While the chicken is cooking, prepare the cordon bleu sauce: Mix together condensed soup, sour cream, and lemon juice in a small saucepan. Heat over low heat, stirring occasionally, until combined.
7. 7 Serve sauce hot over chicken rolls. Enjoy!

By Michelle

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