In the bowl of your slow cooker mix
together cream of chicken soup, water, two packets of chicken gravy mix, onion flakes, garlic powder, salt and pepper.
Not exact matches
I the bowl
of your slow cooker whisk
together both water,
cream of chicken soup, onion flakes, garlic powder, and gravy mix
Then, you mix the sour
cream and
cream of chicken soup together in a separate bowl and pour that on top
of the stuffing mix.
In a medium sized bowl whisk
together the El Pato sauce,
chicken broth, condensed
cream of chicken soup, cumin and garlic powder.
Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook
chicken) then lowered until ready to serve a couple hours later) Chopped up 2
chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped
together and at least 1 1/4 cup)
of frozen corn, 1 can ortega chiles, 2 cans
cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated
chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.
In a large mixing bowl, stir
together hash brown potatoes, 1 cup
of French's ® Crispy Jalapeños, shredded cheese, onion,
cream of chicken soup, and sour
cream until combined well.