There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Recipes Using Campbell's Cream of Chicken Soup
Campbell's Cream of Chicken soup is a mainstay pantry item in most kitchens. It can be used as a simple soup or as an ingredient in a wide variety of casserole type dinners. Most Campbell's Cream of Chicken soup recipes are one pot dinners and have a very short preparation time. Some recipes even allow you to prepare the meal in the slow cooker before leaving for school or work and having the dish ready to eat when you return home. Add this to my Recipe Box.
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Chicken and Noodle Casserole
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Prepare a 1 lb. package of wide noodles according to package directions. In a large casserole dish or 9-by-13 baking dish, cut up 1 lb. of leftover cooked chicken into 1-inch cubes. If you don't have leftover chicken, cook four small chicken breasts in a skillet until done. Combine the noodles with the chicken in a large bowl. Add in a family size can of cream of chicken soup and 1 cup of frozen peas. Stir. Pour into the casserole dish and bake for 45 minutes in a preheated 350-degree oven. Remove from the oven and sprinkle with shredded cheddar or mozzarella cheese, if desired. Serves four.
Super Simple Pot Pie
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In a large bowl, combine 1 cup cubed cooked chicken, 1 can (10 1/2 oz.) of cream of chicken soup, 1 to 2 tbsp. of mixed Italian herbs and one 10-oz. package of frozen mixed vegetables. Pour into a round casserole or baking dish. Cover the top of the casserole with store-bought refrigerator biscuits. Bake in a preheated 400-degree oven for 30 minutes or until the biscuit topping is golden brown.
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Super Simple Chicken and Rice
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In a large skillet, heat 1 tbsp. of oil over medium heat. Add four chicken breasts and cook for 5 minutes on each side or until golden brown. Remove the chicken from the skillet and add a can of cream of chicken soup and 2 tsp. paprika. Add salt and pepper to taste Bring to a boil and add 2 cups of instant rice and 2 cups of frozen broccoli. Place the chicken back in the skillet on top of the rice and broccoli and cook, covered, on low heat until the rice is done and the dish is heated though. This should take no more than 10 minutes.
Some Tips
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Cream of chicken soup can be used in almost any recipe calling for Campbell's Cream of Mushroom or Cream of Celery soups. In turn, either soup can be used instead of cream of chicken in most recipes also. For extra taste, try using Campbell's Cream of Chicken with herbs in any recipe.
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- Photo Credit chicken pasta image by Xavier MARCHANT from Fotolia.com
