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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 ...
2. Dump-and-Bake Chicken Mushroom Casserole. Cream of mushroom soup is the star of the show in this decadent dish. Creamy, cheesy, and ready to go in under an hour, this casserole uses one can of ...
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
Soups made with cream and mushrooms have been made for many hundreds of years, based on French cream sauces. In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934. [1] Home cooks had already been using canned soup as a casserole or sauce base, and Campbell's started publishing its own recipes based on ...
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 2 cup shredded extra-sharp cheddar cheese (about 8 ounces) 5 cup extra-wide egg noodles, cooked and drained
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, broth, water, carrot, green onions and cheese in the skillet ...
Get the Best-Ever Pozole recipe. PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON ... The slightly sweet and savory broth is made of cremini mushrooms, ... Campbell's cream of chicken soup is NOT ...
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish.