Sentences with phrase «using cream of chicken soup»

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

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 pretty sure The Food Network frowns upon cookers who use cream of chicken soup.

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

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.

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)

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.

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.

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.

(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.

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

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.

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

Pilsbury has a recipe on their site that is similar (more like a pot pie) and it uses 2 cans (10 1/2 oz each) cream of chicken soup.

Common and popular Mexican food are Tacos (corn - made soft and hard shell), Burritos (wrap with filings of pinto beans, chicken / beef / pork, sour cream), Pozole (pork soup or stew), Chilaquiles (square tortilla pieces served with salsa), Huarache (dough made with beans, served with salsa), Cochinita pibil (slow - roasted pork dish), Menudo, or pancita (soup, made with beef with a red chili pepper), Taquito (taco with filling), Quesadilla (flour tortilla filled with cheese), Tripas (small intestines of farm animals boiled and grilled used as filling for tacos)