778 chicken pot soup cream Recipes

chicken, cubed, peas, potatoes, cubed, cream of mushroom soup, onion, diced, whole wheat flour, vegetable shortening, water, baking soda

cream of potato soup, frozen vegetables, cooked chicken, milk, pepper, thyme, pie crusts

chicken breasts, cream of chicken soup, cream of celery soup, cream of mushroom soup, diced celery, minute rice

cubed cooked chicken breast meat, frozen mixed vegetables, thawed, condensed cream of potato soup, condensed cream of chicken soup, skim milk

refrigerated pie crust (i like the pillsbury 1 best !), cream of chicken soup (i use the 1 that has the herbs already in it so i don tsp have to add anything else), whole boneless skinless chicken breasts, cooked and diced, water (i would start slow on the liquid. you can always add more to it if you would like to) or 1 (10 1/2 oz) can milk (i would start slow on the liquid. you can always add more to it if you would like to), frozen broccoli, steamed (i use the steamfresh bags because then there is 1 less pot that i have to use, also, you can use a)

pepperidge farm puff pastry shells, vegetable oil, onion, chopped, condensed cream of chicken soup or campbell s condensed 98% fat free cream of chicken soup, milk, frozen peas and carrots, cubed cooked chicken

boneless chicken breast, chopped, cream of chicken soup, frozen mixed vegetables, biscuits

refrigerated pie crusts, diced potatoes, frozen mixed vegetables, thawed, diced cooked chicken, condensed cream of chicken with herbs soup, milk, poultry seasoning, salt, pepper

white chicken meat, drained, cream of chicken soup (reduced fat ), veg-all homestyle large-cut vegetables, drained, refrigerated pie crusts (2 crusts ), dried celery flakes (can sub 1/2 tsp. dried parsley if you must), salt and pepper

frozen pie crust, refrigerated pie dough, chicken, fat-free cream of chicken soup, frozen mixed vegetables, water

chicken breasts, cooked and cubed, veg-all, cream of potato soup, milk, egg, beaten, pie crusts

chicken breasts, pie crusts , refridgerated and ready to use, milk, salt, pepper, mixed vegetables, drained, cream of potato soup, potato, peeled, cubed and boiled until just tender, accent seasoning

rotel tomatoes & chilies, tomato sauce, salsa, green chilies, black beans, chicken breasts, sour cream

chicken breasts (on the bone ), yukon gold potatoes, cubed, carrots, cubed (fresh, not canned ), peas, low-fat cream of chicken soup or 1 (10 1/2 oz) can mushroom soup, low-fat cream of celery soup, chicken broth (or stock), crescent rolls, onion soup mix, mix, salt , pepper, paprika, garlic powder to sprinkle

cream of mushroom soup (low fat preferred (fat free falls apart in this recipe), cheese soup, cream of onion soup (low fat preferred , can be replaced with cream of celery or chicken if preferred), chicken breast, sour cream (low fat is preferred ), pasta, any shape, frozen vegetables (we prefer cauliflower but any can be used, broccolli blends work well also)

cream of chicken soup, cream of mushroom soup, chicken breasts, frozen, red potatoes, salt, pepper, garlic powder, chicken bouillon cube, water (just use empty soup can), three-cheese blend (kraft 3cheese crumbles)

cream of celery soup, cream of chicken soup, milk, rice, uncooked, chopped cooked chicken, salt and pepper, chicken broth or 1 cup water

chicken pieces (preferably thighs or breasts), cream of mushroom soup (or cream of chicken soup), onion, sliced, peas, flour, water, garlic salt, paprika, chili powder