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2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free); 1 1 / 2 cup water; 4 large carrot, thickly sliced (about 3 cups); 1 package (6 ounces) uncooked ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
3. Smothered Chicken and Rice. This recipe uses two types of canned soup: cream of chicken and cream of mushroom. All that soup — plus the addition of milk — creates a flavorful gravy that is ...
Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings. Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain ...
2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1 / 2 cup water; 4 large carrot, thickly sliced (about 3 cups) 1 package (6 ounces) uncooked seasoned long-grain and wild rice mix; 8 skinless, boneless chicken breast half (about 2 pounds)
1 tbsp vegetable oil; 4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup; 1 ...
The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
1 1 / 2 lb skinless, boneless chicken breasts (4 to 6) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free) 1 1 / 2 cup water; 1 / 4 tsp paprika; 1 / 4 tsp ...