Provided by Campbell's Kitchen
In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley.
TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.
This recipe has been added to the following public cookbooks:
swankbearpaw first taste,
Baon Family Favs,
Comforting Casseroles,
Robyn's Recipes,
I LOVE GOOD FOOD
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | StpBowm
10/22/08 06:22 PM | yumvery good |
| ★ ★ ★ ★ ★ | Diamond
09/21/08 04:25 PM | it looks deliciousim going to ask my mom to make this to night . yeah im 11 and i like to try new foods . |
| ★ ★ ★ ☆ ☆ | Alfred schrader
06/12/08 01:19 PM | Ok, I can't take it anymore...That lump of stuff with black specks you dump out of the can into your pot is not cream of mushroom soup.
"Real" cream of mushroom soup will blow your mind.
Here is how you make it: Start with a selection of fresh whole mushrooms from a good market-about a pound will work.
Simmer 4 cups of good soup stock in a pot.
Add the fresh mushrooms. Simmer until the mushrooms
are tender. Cream it with a dash of half anf half-more if you like it creamy, less if you like it lean.
Then serve.
Chef Alfred
alfredschrader@aol.com |
| ★ ★ ★ ★ ☆ | Malinacarr
06/10/08 09:43 PM | Tastes good...I sauteed chopped onions and garlic in a little butter with a little salt and fresh cracked pepper, then added the soup. Then I added chopped frozen broccoli. I also layered the noodles and sauce with a layer of shredded cheese, and then topped it all off with mexican-style shredded cheese and cooked it in the oven for about 10 min. or until the cheese was melted. |
| ★ ★ ★ ★ ★ | Katha
06/10/08 08:34 PM | Loved it!!I have three children and when they hear the word casserole they automatically think it is toxic. We tried this recipe tonight and they asked when can we have this again. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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