Cream Of Chicken Soup | Eat at Home

Chicken-Fried Chops in the Slow Cooker

November 19, 2009 by Tiffany

country fried pork chops done

These pork chops are so flavorful and tender. The gravy is great on mashed potatoes (I’ll share that recipe tomorrow). This is a crockpot recipe, but there’s a bit more work involved in prepping the meat for slow cooking. Normally, I don’t like recipes that call for browning the meat before cooking, but in this case the result is worth it. You want to get that golden crispness on the chops. The little bits of crispies that get left in the pan are cooked into the gravy, making it especially yummy. [Read more...]

Filed under: Crockpot, Main Dish Tagged with cream of chicken soup, flour, ground mustard, pork chops15 Comments

Mandarin Chicken Rice Bake

October 23, 2009 by Tiffany

More-with-Less is one of my favorite cookbooks. It’s full of simple, delicious and economical recipes and this casserole is one of them. This is a perfect recipe to use chicken that you’ve already cooked and frozen. Once the chicken is cooked the dish is a snap to put together. [Read more...]

Filed under: Casserole, Chicken, Main Dish Tagged with Chicken, cream of chicken soup, green pepper, more with less, onion, rice, soy sauce10 Comments

Chicken Broccoli Divan in the Crockpot or Oven

July 6, 2009 by Tiffany

chicken-brocolli-divan-done

This is one of my family’s favorite casseroles and I figured out that it can be made either in the oven or the crockpot, making it very versatile. I’m in love with my slow cooker. There are many nights that we wouldn’t be having dinner at all if I couldn’t put it in the crockpot to cook.

[Read more...]

Filed under: Casserole, Chicken, Crockpot, frozen food, Main Dish Tagged with broccoli, Casserole, cheese, Chicken, cream of chicken soup, mayo55 Comments

Chicken Pot Pie

November 12, 2008 by Tiffany

Comfort food at its best!

Gather up:

cooked chicken
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)

Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.

Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.

Unfold the crust and spread it out over the casserole dish. I know a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express myself on pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.

Bake it uncovered at 350 degrees for about an hour. Enjoy!

Filed under: Chicken, Main Dish Tagged with Chicken, chicken broth, cream of chicken soup, pie crust, vegetables6 Comments

Chicken and Dressing Casserole

October 28, 2008 by Tiffany

This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles. If I have cooked chicken in the freezer, I can make this really fast. Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.

Here’s what you’ll need:

As you can see from this picture, I’m a huge fan of store brands, specifically Walmart where I do most of my shopping. I’ll confess more about this in a future post about chocolate chips.

Chicken and Dressing Casserole

Serving Size: 6-8

Chicken and Dressing Casserole

Ingredients

3 cups cooked chicken, chopped
1 can cream of chicken soup
1 1/3 cups milk
1 box cornbread stuffing mix
3 Tbs. butter
1 can chicken broth

Instructions

Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
In a large bowl, melt the butter in the microwave.
Add the chicken broth and stir in the stuffing mix. Set aside.
Mix the milk and cream soup together in a separate bowl.
Pour the milk/soup mixture over the chicken.
Top with the stuffing mix.
Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.

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Filed under: Chicken, Main Dish Tagged with butter, Chicken, chicken broth, cream of chicken soup, dressing mix13 Comments

Chicken Tetrazini – Crockpot and Oven versions

October 24, 2008 by Tiffany

A friend brought this recipe to my family 14 years ago, when my son was born. We’ve made it often since then. And as a plus, it can cook either in the crockpot or oven!

The ingredients are simple:
about 3 cups of cooked chicken
8 oz. cooked spaghetti noodles
8 oz. sour cream
1/2 cup chicken broth
2 cans cream soup
mozzarella cheese for the top

Now I know some of you are freaking out because I used canned soup. Calm down, it’ll be okay. You can either use cream of chicken soup or cream of mushroom, or a can of each. I use cream of chicken because my kids get all squeamish at the site of those little mushroom pieces.

Break the spaghetti noodles in half and cook them according to the package directions. Drain them and put all the ingredients together in the pan and mix it up. Cover with mozzerella cheese. Bake in the oven at 350 for about 45 minutes.

OR: If you need to mix the casserole up early and stick it in the fridge until time to put it in the oven, add 15 or so minutes to the bake time.

OR: If you’re going to be out of the house put it in the crockpot to bake it.

OR: If you’re going to eat it several weeks from now and need to drive it to Florida, freeze it and then pack it on dry ice. You can read that ultimate pack-your-own-lunch story here.