I'm tempted to try it again with
adding some cream of chicken soup.
Not exact matches
To the mushrooms,
add chicken, sour
cream, and
cream of mushroom
soup; remove from heat.
Vegetable broth in place
of chicken broth,
cream of onion
soup instead
of cream of chicken, and then
added cooked salad shrimp.
Add the garlic powder, then stir in the can
of green chiles,
cream of chicken soup and sour
cream.
In the casserole dish,
add the cooked egg noodles, cooked
chicken, frozen peas and carrots,
cream of chicken soup, sour
cream, and milk or water.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on
soup aisle (I use a few cups
of water and a few teaspoons
of vegetarian
chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy
cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't
add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
The flavor - packed ranch dressing and
cream of chicken soup adds amazing flavor to this Crockpot Ranch Pork Chops Recipe.
Here is what you need to make it: 3 pounds
chicken breasts 1/2 cup or more recipe ready real bacon pieces 1 Tablespoon minced garlic Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix Two 10.75 ounce cans lowfat
cream of chicken soup 16 ounces light sour
cream 1 teaspoon pepper ** Original recipe calls for
adding 1/2 to 1 cup
of water, but since my
chicken was partially frozen, I didn't
add any liquid, and my sauce was great.