Sentences with phrase «uses cream of chicken»

Instead of the fat in cream and the runiness it creates I used cream of chicken soup, Alfredo i n a jar works too..

I'm not sure I'm a big fan of enchilada recipes using cream of chicken soup as a base.

«I'm pretty sure The Food Network frowns upon cookers who use cream of chicken soup.

Bobbi, YES, you can use cream of chicken or celery.

Not exact matches

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!

My parents used to make something similar to this, but in the oven — chicken and rice with cream of mushroom soup.

I used just the base (cauliflower, zucchini, chicken broth, coconut milk, lemon juice, and ghee) and made it into cream of chicken soup.

Plain Chicken uses leftover rotisserie chicken and a can of cream of chicken soup to get this dish ready for the oven in five minuteChicken uses leftover rotisserie chicken and a can of cream of chicken soup to get this dish ready for the oven in five minutechicken and a can of cream of chicken soup to get this dish ready for the oven in five minutechicken soup to get this dish ready for the oven in five minutes flat!

The cream of chicken doesn't sound weird at all You can also use 4oz of cream cheese and 1 cup of milk if you don't have the cream of ANY soup on hand XO

Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skicream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skiCream Cheese (I use lite with fabulous results) Saute bacon in skillet.

Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly ground pepper, to taste

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

I used two boxes of wild rice, bacon pieces -LCB- real -RCB-, 1 cream of chicken soup and 1 quart of chicken broth.

We made this recipe tonight, only we used (a not as healthy) a can of the cream of chicken & mushroom soup instead of just cream of chicken.

This is a simple recipe you can easily make for a weeknight dinner with a side of crunchy bread and it can also be used for recipes that call for canned cream of chicken soup.

By the way, if you are looking for a good, store bought condensed cream of chicken soup with no junky chemicals, I use the above brand.

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

You'll Need — 8 ounces cream cheese — 1/2 cup blue cheese dressing — 1/2 cup red hot sauce — 8 ounces cooked chicken breasts, shredded (You can use rotisserie, grilled, or poached)-- 1 cup shredded mozzarella (or Monterey jack, blue cheese, or any of your favorite cheeses)

Cream of Chicken soup substitute 1 3/4 cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little of both until I reach the desired taste)

This awesome paprikash uses spiralized onions and bell peppers, chicken thighs, garlic, chicken broth, tomatoes, coconut cream, paprika, and minced parsley for lots of flavor.

I would say, skip the chicken, use cream of mushroom (if you are not vegan), and either veggie broth or just plain water if it's needed....

I also used fage 2 % yoghurt in place of the sour cream and was delicious but i added quite a bit more sriracha — also sprinkles some coarse salt on the chicken when it came of the oven which i thought it needed.

Chicken Spaghetti used to be one of my favorite dishes, but most modern recipes call for gluten - filled pasta, processed, canned cream soups and that neon - orange horror - Velveeta cheese.

With 30 minutes of cooking time left, shred the chicken using two forks and add the cream cheese and crumbled bacon.

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

«So, I've been having a craving for chicken fettucine alfredo, but I can't have it due to the butter, heavy cream and two types of cheese used... or so I thought.

1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3 cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can diced green chiles, drained 1 (10 oz) can enchilada sauce 2 cups cooked shredded chicken breast

You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.

This time, we used chicken thighs instead of breast and we added 2 tablespoons of sour cream to thicken the sauce.

Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricOf course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof the rustic bread featured in the recipe here, add in some wild rice.

Chicken Divan is a classic comfort dish, but this one is remade to be gluten and dairy - free using cashew cream and coocnut milk instead of all the cream of chicken soup and cheddar Chicken Divan is a classic comfort dish, but this one is remade to be gluten and dairy - free using cashew cream and coocnut milk instead of all the cream of chicken soup and cheddar chicken soup and cheddar cheese.

My mother enjoyed hers on top of a chicken patty that I made for her, while we later used the avocado cream on fish tacos and dolloped on top of salads, of which were both fantastic.

This tasty tuna skillet casserole uses a mixture of blanched almonds, chicken broth, lemon juice, liquid aminos, gluten - freen flours, and some seasonings as a replacement for the cream of mushroom soup in standard recipes.

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

(Hint... she used the wrong can of soup... it wasn't cream of chicken!)

Back in the day, we used to make the old recipe that used canned cream of mushroom soup for chicken and rice casserole.

In the winter I use more chicken, broth, cream of chicken, cream of mushroom and flour tortilla strips.

It's very similar to the Cajun Chicken Pasta I made back in December, but instead of half and half this recipe uses reduced - fat cream cheese and enchilada sauce to pack in that creamy goodness.

Cream of Chicken: A great use for leftover cChicken: A great use for leftover chickenchicken!

Add almond butter to your stir fry, or use it in place of cream when you make sauce for chicken or meat.

And with an half a head of cauliflower left after making the Caprese Pizza with Cauliflower Crust I thought I would substitute the chicken with cauliflower rice and use low fat or fat free cream cheese, plain Greek yogurt and some spices.

I have made something very similar for a dip... Use one 8oz stick of cream cheese (softened), half a cup of the same buffalo sauce, half a cup of ranch dressing and one can of chicken (drained, and I always shred mine with a fork).

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.

The biscuits are yummy, but I think I'll use a different kind of soup than the cream of chicken next time — maybe cream of broccoli.

I only have one can of cream of chicken, do you think I could use 1 cream of chicken, 1 cheddar cheese soup (campbell's) and 1 cream of celery?

One big modification I did was use cream of onion soup instead of cream of chicken (not a fan of processed chicken like that!).

I used the 98 percent Cream of Chicken Soup and Light Sour Cream as my «gravy» instead of the jarred chickenChicken Soup and Light Sour Cream as my «gravy» instead of the jarred chickenchicken gravy.

I wonder if you could use condensed cream of chicken soup instead of the gravy.

Arrowroot powder helps thicken the chicken broth and is mixed with coconut cream to make it taste super indulgent without using a pint of heavy cream.

Way back on the archives on Kalyn's Kitchen there's a recipe for Chicken and Asparagus with Curry Sauce made with canned cream of chicken soup, which is an ingredient I haven't really used forChicken and Asparagus with Curry Sauce made with canned cream of chicken soup, which is an ingredient I haven't really used forchicken soup, which is an ingredient I haven't really used for years.