Hate the taste and smell of canned
cream of chicken soup so this is a great alternative.
Not exact matches
She's making «funeral potatoes,» a classic Mormon casserole, and heaped on the counter are the ingredients: a not -
so - healthy dose
of cheese, butter, sour
cream, hash browns and
chicken soup.
I made this today along with the
chicken cordon bleu casserole and it was fantastic I will never use a
cream can
of soup again thanks
so much for sharing!
And, oh, I sometimes don't have
cream of potato
soup on hand,
so I just substitute
cream of chicken.
This simple recipe for gluten free
chicken and dumplings is
so easy, with make - ahead biscuits and make - ahead
cream of chicken soup.
I like to make
cream of chicken soup ahead
of time and freeze it,
so it's ready when I need it.
While there are a ton
of say,
chicken recipes out there, you have to sift through
so many that use bisquick and
cream of mushroom
soup to find the gems that just use flavorful spices and veggies.
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