i always buy this soup at a sandwhich soup. contains chicken sweetcorn carrots peas onion colour is light yellow and soup is of medium thickness and quite creamy. could anyone tell me what the secret ingredient is?I need chicken %26amp; sweetcorn soup recipe. contains chicken sweetcorn %26amp; veg thick %26amp; creamy what is secret ingred?
tin of cream of broccoli or cream of asparagus is added. I make it all the time it's so easy and yummy..... DO NOT ADD EGG IT WILL NOT BE CHICKEN SWEET CORN SOUP... I MAKE THIS VERY OFTEN........NO EGG ! bdI need chicken %26amp; sweetcorn soup recipe. contains chicken sweetcorn %26amp; veg thick %26amp; creamy what is secret ingred?
Egg. It is one of a number of soups known as ';egg drop soups';.
CHICKEN %26amp; SWEET CORN SOUP
Serves 2
INGREDIENTS
1 egg
Either 1 fresh chicken breast or (2 cups = 500ml = ???g) of leftovers from a roast chicken
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
225g tin of creamed sweet corn
1 chicken stock cube
500ml of water
Ground pepper to taste
METHOD
Break the egg into a bowl and pick out any bits of shell. Mix up the egg.
If you are using a fresh chicken breast, cut it into thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes. Stir frequently to stop it sticking.
If you are using leftovers from a roast chicken, break it up into thin strips.
Put the chicken and sweet corn into a saucepan on a medium heat. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).
Slowly pour the egg into the soup, stirring gently all the time to form 鈥榮trings' of cooked egg.
Season with the pepper.
ADDITIONS %26amp; ALTERNATIVES
Add 陆 a tablespoon of cornflour mixed with a little water towards the end to thicken the soup if desired.
For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.
Monday, November 21, 2011
I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
Try this. It is different %26amp; WONDERFUL!
Chicken Stuffing Bake
1Pkg. (6 Oz) Pepperidge Farm Southwestern Cornbread Stuffing / Divided
1Can Campbell鈥檚 98% Fat Free Cream Of Chicken Soup / Divided
陆Cup Water
录Cup Milk
3Boneless Chicken Breasts Cooked and Diced (Boil until done 5 鈥?6 Min)
4Med. Tomato 鈥?Chopped (Optional)
1Chopped Green Onions 鈥?W Tops (Optional)
Measure 录 Cup Stuffing Mix 鈥?Set aside.
Add 1/3 Cup Soup %26amp; 陆 Cup Water into remaining stuffing. Mix lightly. Spoon into large deep dish pie plate sprayed with Pam. Mix remaining soup, milk, chicken and reserved stuffing. Spoon over stuffing. Bake at 350 degrees for 35 minutes. Top with tomato and onion if desired.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
This is low calorie, aswell as really tasty:
Heat a non-stick pan for 2 or 3 minutes.
In the meantime, coat the skinless boneless chicken breast in olive oil (about 1 and 1/5 teaspoon per breast).
Place it on the hot pan, and season it with lemon juice salt (or, better, garlic salt) and some parsley).
Turn it when the edge starts to whitten, and repeat seasoning on the cooked side.
I hope you like it...it's really moist, which is nice for chicken.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
Cut it into bite sized cubes. Squirt lemon juice over the top of it and then dump ranch dip mix on top. Put more lemon juice and stir it well. Let it soak for a few hours.(the longer the better) Cook it in a frying pan on the stove. While you are cooking it, squirt more lemon juice on it.
Try Cajun Chicken Breast
4 boneless skinned chicken breast
1 green bell pepper, cut in strips
1 sm. onion cut in strips
1 can whole tomatoes/with juice
1 tsp. minced garlic
1/4 tsp. cayenne pepper
pinch of salt
2tbs. oil
Brown chicken breast in a dutch oven until brown. Add onions and bell pepper and saute. Add tomato/with juice and cayenne, garlic, and salt. Cover and simmer until onions and bell pepper are tender. Serve over rice.
It's really good. Try it.
How about adding some curry powder and do an indian cuisine. Keep in mind if you've never eaten curry before you should serve it with ginger ale as this neutralizes any negative effects curry might have on a first timer.
So here's the steps:
1) Season chicken breast as you normally do
2) put oil in pan and heat as if you're preparing to fry
the chicken
3) Add curry powder and let burn adequately
4) once that is done add chicken
5) Then cook pasta or rice or potatoes
6) when you're done call me cuz I'm ready 2 eat!
7) Oh, you can add boiled potatoes in with your chicken
but diced to marble tomatoe size.
8) some vegies on the side and your done
Go to Foodnetwork.com and type chicken in the ingredient search.
That will give loads of stuff.
Also try Kraftfoods.com.
AND, if you like ranch dressing, the back of the Good Seasons dressing mix has a great recipe for ranch chicken. It's an oven thing, but it's easy and tastes good.
boneless? me I make a pouch with tin foil.... place the chicken breast in it... cover it with italian dressing/oil.. and grill it..... comes out pretty tasty . peace
You can coat about 4 chicken breast halves with this coating and bake the chicken in a 375 degree oven for 30 minutes or until chicken is cooked and no longer pink in the center.
1 cup bread crumbs
3 teaspoons lemon-pepper seasoning
2 tablespoons dried dill weed
1/4 teaspoon salt
Mix all of that up in a bowl.
I got this recipe from a Pillsbury cookbook originally.
boil it and rip into pieces, and make a stir fried with veggies and rice, or BBQ it.
I marinate chicken breasts in the following marinade, bake or grill the marinated breasts then during the last few minutes of baking or grilling brush with your favorite barbeque sauce.
8 oz. of apple cider
2 oz. of apple cider vinegar
陆 oz of shallots, minced
3 cloves of garlic, minced
Marinate for 3 hours in the refrigerator.
brown then a little then let them simmer in a light tomatoe sauce with onions green and red peppers and a little olive oil serve with steamed vegies and pene pasta this is my favorite dish try it!
cook chunks of it till almost done, then add in some artichoke hearts, drained, a can of diced tomatoes, some bite-sized pasta like bowties or rotini, and a can of water. cook covered on the stove or in the oven till pasta is done.
go to Campbell's soup web site, they have numerous recipes
make it into a pocket (slide a knife into the center)
inside it put ham and chesse , close ';pocket'; with toothpick , breadcrumb , deep fry , voila ';CHICKEN CORDON BLEU'; Bon appitetteliving nature
Chicken Stuffing Bake
1Pkg. (6 Oz) Pepperidge Farm Southwestern Cornbread Stuffing / Divided
1Can Campbell鈥檚 98% Fat Free Cream Of Chicken Soup / Divided
陆Cup Water
录Cup Milk
3Boneless Chicken Breasts Cooked and Diced (Boil until done 5 鈥?6 Min)
4Med. Tomato 鈥?Chopped (Optional)
1Chopped Green Onions 鈥?W Tops (Optional)
Measure 录 Cup Stuffing Mix 鈥?Set aside.
Add 1/3 Cup Soup %26amp; 陆 Cup Water into remaining stuffing. Mix lightly. Spoon into large deep dish pie plate sprayed with Pam. Mix remaining soup, milk, chicken and reserved stuffing. Spoon over stuffing. Bake at 350 degrees for 35 minutes. Top with tomato and onion if desired.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
This is low calorie, aswell as really tasty:
Heat a non-stick pan for 2 or 3 minutes.
In the meantime, coat the skinless boneless chicken breast in olive oil (about 1 and 1/5 teaspoon per breast).
Place it on the hot pan, and season it with lemon juice salt (or, better, garlic salt) and some parsley).
Turn it when the edge starts to whitten, and repeat seasoning on the cooked side.
I hope you like it...it's really moist, which is nice for chicken.I need a new recipe for chicken breast, getting bored with the same old ones. I usually bake them, new ideas?
Cut it into bite sized cubes. Squirt lemon juice over the top of it and then dump ranch dip mix on top. Put more lemon juice and stir it well. Let it soak for a few hours.(the longer the better) Cook it in a frying pan on the stove. While you are cooking it, squirt more lemon juice on it.
Try Cajun Chicken Breast
4 boneless skinned chicken breast
1 green bell pepper, cut in strips
1 sm. onion cut in strips
1 can whole tomatoes/with juice
1 tsp. minced garlic
1/4 tsp. cayenne pepper
pinch of salt
2tbs. oil
Brown chicken breast in a dutch oven until brown. Add onions and bell pepper and saute. Add tomato/with juice and cayenne, garlic, and salt. Cover and simmer until onions and bell pepper are tender. Serve over rice.
It's really good. Try it.
How about adding some curry powder and do an indian cuisine. Keep in mind if you've never eaten curry before you should serve it with ginger ale as this neutralizes any negative effects curry might have on a first timer.
So here's the steps:
1) Season chicken breast as you normally do
2) put oil in pan and heat as if you're preparing to fry
the chicken
3) Add curry powder and let burn adequately
4) once that is done add chicken
5) Then cook pasta or rice or potatoes
6) when you're done call me cuz I'm ready 2 eat!
7) Oh, you can add boiled potatoes in with your chicken
but diced to marble tomatoe size.
8) some vegies on the side and your done
Go to Foodnetwork.com and type chicken in the ingredient search.
That will give loads of stuff.
Also try Kraftfoods.com.
AND, if you like ranch dressing, the back of the Good Seasons dressing mix has a great recipe for ranch chicken. It's an oven thing, but it's easy and tastes good.
boneless? me I make a pouch with tin foil.... place the chicken breast in it... cover it with italian dressing/oil.. and grill it..... comes out pretty tasty . peace
You can coat about 4 chicken breast halves with this coating and bake the chicken in a 375 degree oven for 30 minutes or until chicken is cooked and no longer pink in the center.
1 cup bread crumbs
3 teaspoons lemon-pepper seasoning
2 tablespoons dried dill weed
1/4 teaspoon salt
Mix all of that up in a bowl.
I got this recipe from a Pillsbury cookbook originally.
boil it and rip into pieces, and make a stir fried with veggies and rice, or BBQ it.
I marinate chicken breasts in the following marinade, bake or grill the marinated breasts then during the last few minutes of baking or grilling brush with your favorite barbeque sauce.
8 oz. of apple cider
2 oz. of apple cider vinegar
陆 oz of shallots, minced
3 cloves of garlic, minced
Marinate for 3 hours in the refrigerator.
brown then a little then let them simmer in a light tomatoe sauce with onions green and red peppers and a little olive oil serve with steamed vegies and pene pasta this is my favorite dish try it!
cook chunks of it till almost done, then add in some artichoke hearts, drained, a can of diced tomatoes, some bite-sized pasta like bowties or rotini, and a can of water. cook covered on the stove or in the oven till pasta is done.
go to Campbell's soup web site, they have numerous recipes
make it into a pocket (slide a knife into the center)
inside it put ham and chesse , close ';pocket'; with toothpick , breadcrumb , deep fry , voila ';CHICKEN CORDON BLEU'; Bon appitette
Who can give me the Assyrian Harissa recipe with chicken and wheat?
I lost my recipe (and don't wanna ask my family in law :o) To find it on the net is hopeless, nothing to find. PLEASE HELP, I HAVE ONLY ONE MORE DAY TO COOK HARISSA ;)Who can give me the Assyrian Harissa recipe with chicken and wheat?
I'm Assyrian but do not know the recipe for Harissa, I'm sorry. The last time I ate Harissa would probably be a year ago, I do love it! Wish you luck finding it, again I'm sorry!Who can give me the Assyrian Harissa recipe with chicken and wheat?
I got the recipe from my aunt. 2 lbs of unshelled wheat. 4 lbs chicken (cooked and boned). Wash and soak wheat in clear water overnight. Also wash and soak chicken in clear water overnight. Place chicken and wheat in 8 qt. pan, cover with water. Cook over low heat for 6-7 hours or until well. Report Abuse
cooked. Always keep kernals cover with water while cooking, using only boiling water. After kernals are soft and mixture is thick, remove bones and beat mixture with electric mixer for 5-10 minutes. Serve hot with melted butter and crushed talli (coriander) seeds if desired. Hope this helps. Report Abuse
Good luck finding your recipe, 'cause I want to learn what it is, especially if it's that great.
lol
I'm Assyrian but do not know the recipe for Harissa, I'm sorry. The last time I ate Harissa would probably be a year ago, I do love it! Wish you luck finding it, again I'm sorry!Who can give me the Assyrian Harissa recipe with chicken and wheat?
I got the recipe from my aunt. 2 lbs of unshelled wheat. 4 lbs chicken (cooked and boned). Wash and soak wheat in clear water overnight. Also wash and soak chicken in clear water overnight. Place chicken and wheat in 8 qt. pan, cover with water. Cook over low heat for 6-7 hours or until well. Report Abuse
cooked. Always keep kernals cover with water while cooking, using only boiling water. After kernals are soft and mixture is thick, remove bones and beat mixture with electric mixer for 5-10 minutes. Serve hot with melted butter and crushed talli (coriander) seeds if desired. Hope this helps. Report Abuse
Good luck finding your recipe, 'cause I want to learn what it is, especially if it's that great.
lol
Does anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
Or any links to a website that might have it? ThanksDoes anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
2 fryer chicken, cut up into 8 pieces and marinated
6 cups Crisco shortening
1 egg, well beaten
2 cups milk
2 cups flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon msg
1/8 teaspoon garlic powder
1 dash paprika
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400掳F.
In a small bowl, combine the egg and milk.
In a separate bowl, combine the remaining six dry ingredients.
Dip each piece of chicken into the milk until fully moistened.
Roll the moistened chicken in the flour mixture until well coated.
In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up cook for 10 minutes.
RELEASE TO MANUFACTURER'S INSTRUCTIONS
For people without a pressure cooker
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour Methods/steps
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name ';Accent';. Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you.
. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.Does anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
If I knew, and I told you, I might have to kill you.
nope but i would love to know it...
The KFC Original recipe is one of the most guarded secrets know to the culinary business world.
I found extra crispy recipe.
TopSecretRecipes.com
They have recipes from most fast food and moderate dining eating establishments.
No, but I do know they don't do it in-store. I used to managed a deli and when our chicken deliveries came in the truck had crates of KFC chicken all prepared and ready to cook. So much for Colonial Sanders 9 secret herbs and spices.
Here you go!!! http://www.recipegoldmine.com/cck/k47.ht鈥?/a>
This is just the spices they use, and the mixture for the chicken, but they have other ones on the site that show how to cook it. Just do the recipegoldmine part of the address and then do a search on their restuarant recipe section. It's under K.
try www.topsecretrecipes.com
2 fryer chicken, cut up into 8 pieces and marinated
6 cups Crisco shortening
1 egg, well beaten
2 cups milk
2 cups flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon msg
1/8 teaspoon garlic powder
1 dash paprika
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400掳F.
In a small bowl, combine the egg and milk.
In a separate bowl, combine the remaining six dry ingredients.
Dip each piece of chicken into the milk until fully moistened.
Roll the moistened chicken in the flour mixture until well coated.
In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up cook for 10 minutes.
RELEASE TO MANUFACTURER'S INSTRUCTIONS
For people without a pressure cooker
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour Methods/steps
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name ';Accent';. Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you.
. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.Does anyone know the recipe for ';Kentucky Fried Chicken';'s original recipe?
If I knew, and I told you, I might have to kill you.
nope but i would love to know it...
The KFC Original recipe is one of the most guarded secrets know to the culinary business world.
I found extra crispy recipe.
TopSecretRecipes.com
They have recipes from most fast food and moderate dining eating establishments.
No, but I do know they don't do it in-store. I used to managed a deli and when our chicken deliveries came in the truck had crates of KFC chicken all prepared and ready to cook. So much for Colonial Sanders 9 secret herbs and spices.
Here you go!!! http://www.recipegoldmine.com/cck/k47.ht鈥?/a>
This is just the spices they use, and the mixture for the chicken, but they have other ones on the site that show how to cook it. Just do the recipegoldmine part of the address and then do a search on their restuarant recipe section. It's under K.
try www.topsecretrecipes.com
Recipes using cream of chicken soup?
I have a huge can of campbell's cream of chicken soup. Does anyone have any simple *read* supereasy/supertasty recipe ideas?
Thanks in advanceRecipes using cream of chicken soup?
Cheezy Chicken and Rice Bake:
1/2c long grain white rice
1c water
1 10.75oz can Cream of Chicken Soup
1 boneless, skinless chicken breast.
1c grated cheddar cheese
Preheat oven to 350 degrees
In a Pyrex baking dish, combine rice, water and soup. Stir until thoroughly combined.
Place the chicken breast on top of the rice/soup mixture.
Bake in oven for about 30 minutes
Sprinkle the chicken breast with cheese and bake for another 10 minutes, or until chicken is cooked through.
This recipe is easily doubled or tripled for however much soup you have.Recipes using cream of chicken soup?
Chicken and Dumplings
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick庐 mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Copyright 2001 Television Food Network, G.P. All rights reserved
SCALLOPED POTATOES WITH CREAM OF
CHICKEN SOUP
1 (9x13 inch) pan peeled, sliced white potatoes
1 can milk
1 can cream of chicken or mushroom soup
Salt and pepper to taste
Dot with butter, and bake at 350 degrees until tender, about 45-60 minutes. One sliced onion may be mixed in with the potatoes.
~~~~~~~~~~~~~~~~~~~~
MACARONI/CHEESE WITH CREAM OF CHICKEN
SOUP CASSEROLE
1 box macaroni
1/2 lb. cheese
2 eggs
1 c. milk
1/2 stick butter
1 can cream of chicken soup
Cook macaroni and drain. Add diced cheese, eggs, soup, milk and other ingredients together. Cook at 350 degrees for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~
POT ROAST WITH CREAM OF CHICKEN SOUP
1 (4 lb.) rump roast
2 1/2 tsp. salt
1 sm. onion
2 1/2 c. water
3 tbsp. salad oil
1/4 tsp. pepper
1 can cream of chicken soup
Using Dutch oven, brown roast in hot salad oil. Brown well on all sides. Add water, salt and pepper; simmer, covered for 3 1/2 hours or until meat is almost fork tender. Add onions and soup; cook for 30 minutes. Serves 6-8.
~~~~~~~~~~~~~~~~~~~~
Hashbrown Casserole (use 1/2 a large can of soup)
Ingredients:
鈥? pkg. frozen hasbrowns (country style - 30oz)
鈥? cup sour cream
鈥? stick margarine (4 oz)
鈥? can cream of chicken soup
鈥? T. instant minced onion (or freshly chopped onion to taste)
鈥? cups shredded sharp cheddar or colby cheese
Preparation:
Melt margarine. Place hasbrowns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hashbrowns in the bowl and mix all together well. Then put all back in the 9 x 13 pan. Bake uncovered at 350 degrees for one hour. (You may cover with crushed cornflakes if desired before cooking)
Cream Of Chicken Soup with Wild Rice
Take the recipe and others whith Cream Of Chicken Soup from here:
http://retete-culinare-diverse.ro/en/sea鈥?/a>
mix it with frozen broccoli, and/or other veggies that you like and long grain white rice(uncooked). Coat the bottom of a large pan. Cover with foil. Cook at 400 until rice is nearly done...then add 4 chicken breasts on top. Cover again and cook until chicken is done. Right before serving, add shredded cheese on top. The chicken will be SUPER moist and SUPER tasty.
Hope you like
Go to their website, lots of good stuff there.
Thanks in advanceRecipes using cream of chicken soup?
Cheezy Chicken and Rice Bake:
1/2c long grain white rice
1c water
1 10.75oz can Cream of Chicken Soup
1 boneless, skinless chicken breast.
1c grated cheddar cheese
Preheat oven to 350 degrees
In a Pyrex baking dish, combine rice, water and soup. Stir until thoroughly combined.
Place the chicken breast on top of the rice/soup mixture.
Bake in oven for about 30 minutes
Sprinkle the chicken breast with cheese and bake for another 10 minutes, or until chicken is cooked through.
This recipe is easily doubled or tripled for however much soup you have.Recipes using cream of chicken soup?
Chicken and Dumplings
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick庐 mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Copyright 2001 Television Food Network, G.P. All rights reserved
SCALLOPED POTATOES WITH CREAM OF
CHICKEN SOUP
1 (9x13 inch) pan peeled, sliced white potatoes
1 can milk
1 can cream of chicken or mushroom soup
Salt and pepper to taste
Dot with butter, and bake at 350 degrees until tender, about 45-60 minutes. One sliced onion may be mixed in with the potatoes.
~~~~~~~~~~~~~~~~~~~~
MACARONI/CHEESE WITH CREAM OF CHICKEN
SOUP CASSEROLE
1 box macaroni
1/2 lb. cheese
2 eggs
1 c. milk
1/2 stick butter
1 can cream of chicken soup
Cook macaroni and drain. Add diced cheese, eggs, soup, milk and other ingredients together. Cook at 350 degrees for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~
POT ROAST WITH CREAM OF CHICKEN SOUP
1 (4 lb.) rump roast
2 1/2 tsp. salt
1 sm. onion
2 1/2 c. water
3 tbsp. salad oil
1/4 tsp. pepper
1 can cream of chicken soup
Using Dutch oven, brown roast in hot salad oil. Brown well on all sides. Add water, salt and pepper; simmer, covered for 3 1/2 hours or until meat is almost fork tender. Add onions and soup; cook for 30 minutes. Serves 6-8.
~~~~~~~~~~~~~~~~~~~~
Hashbrown Casserole (use 1/2 a large can of soup)
Ingredients:
鈥? pkg. frozen hasbrowns (country style - 30oz)
鈥? cup sour cream
鈥? stick margarine (4 oz)
鈥? can cream of chicken soup
鈥? T. instant minced onion (or freshly chopped onion to taste)
鈥? cups shredded sharp cheddar or colby cheese
Preparation:
Melt margarine. Place hasbrowns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hashbrowns in the bowl and mix all together well. Then put all back in the 9 x 13 pan. Bake uncovered at 350 degrees for one hour. (You may cover with crushed cornflakes if desired before cooking)
Cream Of Chicken Soup with Wild Rice
Take the recipe and others whith Cream Of Chicken Soup from here:
http://retete-culinare-diverse.ro/en/sea鈥?/a>
mix it with frozen broccoli, and/or other veggies that you like and long grain white rice(uncooked). Coat the bottom of a large pan. Cover with foil. Cook at 400 until rice is nearly done...then add 4 chicken breasts on top. Cover again and cook until chicken is done. Right before serving, add shredded cheese on top. The chicken will be SUPER moist and SUPER tasty.
Hope you like
Go to their website, lots of good stuff there.
Healty Chicken recipe that can be frozen?
a friend of mine had surgery and I want to take over a dish but I need a recipe that is healthy and can be frozen so they can warm it up later. Any and all thoughts/recipes you have would be great.Healty Chicken recipe that can be frozen?
Fry 1 onion, add chopped pieces of chicken and some mushrooms, get a sauce from supermarket like Chicken chasseur and pour it over and cook in oven as per the tins instructions.When cooked it will freeze well in an airtight plastic container or even in the oven dish you used ,if it is freezer safe .Healty Chicken recipe that can be frozen?
Very simple. Boil some chicken parts in boiled water for 15 minutes, slice and add some spices on the side that the person can sprinkle on the chicken. Some mayo might be good too! Hope you friend makes a full recovery.
Fry 1 onion, add chopped pieces of chicken and some mushrooms, get a sauce from supermarket like Chicken chasseur and pour it over and cook in oven as per the tins instructions.When cooked it will freeze well in an airtight plastic container or even in the oven dish you used ,if it is freezer safe .Healty Chicken recipe that can be frozen?
Very simple. Boil some chicken parts in boiled water for 15 minutes, slice and add some spices on the side that the person can sprinkle on the chicken. Some mayo might be good too! Hope you friend makes a full recovery.
Puerto Rican or Central American chicken recipe?
I am looking for a recipe to make the typical chicken stew type dinner. It is usually made with chicken breasts (bone-in) and the recipe usually calls for this red type spice (not saffron). My son's old babysitter was from Panama and made it. I want to make it at home. THXPuerto Rican or Central American chicken recipe?
asopao de pollo (puerto rican chicken and rice stew)
Ingredients
Sofrito
8 cloves garlic
1 onion
2 tablespoons salt
1/4 pound ham (as in ham steak, trim out the fat and
skin, save the bone for cooking beans or other soups)
1 green bell pepper, seeded and roughly chopped
3 tablespoons of olive oil
Achiote paste or 1 envelope Sazon Goya with achiote (you can find
it at the Hispanic aisle in your supermarket by the
bouillon)
1 tablespoon tomato paste
1/8 teaspoon pepper
2 tablespoons oregano
2 tablespoons vinegar
Stock:
3 pounds chicken (1 whole chicken, cut in parts)
9 cups water
1 onion, cut in half
3 or 4 cloves of garlic
1 carrot
2 bay leaves
2 bouillon cubes (optional)
To assemble the asopao:
2 yautias (taro root) or small yellow potatoes
1 carrot, chopped
1 cup of rice
1 tablespoon capers
1/2 cup olives (pitted or stuffed with red bell
peppers)
6 cups chicken broth
Garnish (optional)
1 cup petit pois, cooked or asparagus spears
2 roasted red peppers
1 cup parmesan cheese
Preparation
For the sofrito:
Roughly chop the garlic, onion, ham, bell pepper and sweat them in 3 tablespoons of olive oil. Add the tomato paste, achiote paste or sazon goya, oregano, salt, pepper, and
vinegar cook for about 5 more minutes. Once cooked,
puree it in the blender or food processor.
Make the stock and cook the chicken: Cook the chicken in 9 cups of water, and the rest of the stock ingredients except the taro roots or potatoes and chopped carrot. Cook for 30 minutes. Be careful not to boil or the chicken will get stringy. Once its
cooked, take out the onions and the garlic. At this
time you can shred the chicken.
Make the asopao:
Return the chicken to the stock and add the taro root or potatoes cut in 1/2 inch pieces, the carrots, capers, olives, sofrito, and the rice (which has been previously soaking in water for 30 minutes.) Cook the asopao for about 25-30 minutes. Serve with garnishes.living nature
asopao de pollo (puerto rican chicken and rice stew)
Ingredients
Sofrito
8 cloves garlic
1 onion
2 tablespoons salt
1/4 pound ham (as in ham steak, trim out the fat and
skin, save the bone for cooking beans or other soups)
1 green bell pepper, seeded and roughly chopped
3 tablespoons of olive oil
Achiote paste or 1 envelope Sazon Goya with achiote (you can find
it at the Hispanic aisle in your supermarket by the
bouillon)
1 tablespoon tomato paste
1/8 teaspoon pepper
2 tablespoons oregano
2 tablespoons vinegar
Stock:
3 pounds chicken (1 whole chicken, cut in parts)
9 cups water
1 onion, cut in half
3 or 4 cloves of garlic
1 carrot
2 bay leaves
2 bouillon cubes (optional)
To assemble the asopao:
2 yautias (taro root) or small yellow potatoes
1 carrot, chopped
1 cup of rice
1 tablespoon capers
1/2 cup olives (pitted or stuffed with red bell
peppers)
6 cups chicken broth
Garnish (optional)
1 cup petit pois, cooked or asparagus spears
2 roasted red peppers
1 cup parmesan cheese
Preparation
For the sofrito:
Roughly chop the garlic, onion, ham, bell pepper and sweat them in 3 tablespoons of olive oil. Add the tomato paste, achiote paste or sazon goya, oregano, salt, pepper, and
vinegar cook for about 5 more minutes. Once cooked,
puree it in the blender or food processor.
Make the stock and cook the chicken: Cook the chicken in 9 cups of water, and the rest of the stock ingredients except the taro roots or potatoes and chopped carrot. Cook for 30 minutes. Be careful not to boil or the chicken will get stringy. Once its
cooked, take out the onions and the garlic. At this
time you can shred the chicken.
Make the asopao:
Return the chicken to the stock and add the taro root or potatoes cut in 1/2 inch pieces, the carrots, capers, olives, sofrito, and the rice (which has been previously soaking in water for 30 minutes.) Cook the asopao for about 25-30 minutes. Serve with garnishes.
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