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Need some recipes, I have a can of

Actually I have 3 cans of cream of chicken soup. I dont know how I ended up with three but I need some dinner ideas so I can use them up, Thank you!


Asked by cassie_kellison at 3:12 AM on Dec. 14, 2010 in Food & Drink

Level 34 (64,873 Credits)
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Answers (8)
  • King ranch chicken will get rid of 2 of them! Layer baking pan with tour corn tortillas. Mix shredded chicken, 1 can of soup, small can of green chilies and 4oz shredded cheddar. Top woth another layer of torn tortillas,another can of soup an 4 more oz cheese, bake at 350 for 45 min until hot and bubbly

    Answer by shivasgirl at 5:36 AM on Dec. 14, 2010

  • Baked chicken. Skinless boneless chicken breast. 4 piece of chicken per can. Lightly salt and pepper each piece, add rosemary. Smother with the soup (don't add water to the soup). Bake for 45 minutes at 425. Great with mashed potatoes and a veggie.

    My husband and 18 mo old daughter both love this recipe. Very simple, very tasty.

    Answer by Razelda at 3:22 AM on Dec. 14, 2010

  • I use mine in the crock pot with either pork or beef, I add in carrots and potatos and let it cook.

    Also, for chicken pot pie. I just get pie crust..In a bowl I mix chicken, a bag of frozen mixed veggies, and the can of soup. then I pour into the pie crust and top with another pie crust. Bake in 350 degree oven until top is golden brown,

    Good Luck!

    Answer by cornflakegirl3 at 3:33 AM on Dec. 14, 2010

  • Sorry.. you are supposed to put chicken mixture on top of torn tortillas, then top with more torn tortillas and cheese

    Answer by shivasgirl at 5:39 AM on Dec. 14, 2010

  • My family loves this, and it's easy

    Chicken Pot Pie

    4 chicken breasts, cooked and cubed
    8 oz. sour cream
    2 cans cream of chicken soup
    1 box frozen peas and carrots
    Pillsbury pie crust (or make your own)

    Mix together sour cream and soup. Mix chicken with veggies. (Add a little water if it's too thick.) Pour into unbaked pie shell. Cover with another pie crust and seal. Bake @ 350 degrees for 50 minutes or until golden brown.

    Answer by SweetLuci at 8:09 AM on Dec. 14, 2010

    1 can 12 fl. oz. Carnation Evaporated milk
    1 Pkg 3 oz. Cream Cheese, Softened
    1can Cream Of Chicken Soup
    1/2 cup Water
    1/2 tsp. Garlic Powder
    1/8 tsp.Ground Black Pepper
    1 bag 16 oz. Frozen Broccoli, Cauliflower and Carrot mix, THAWED
    2 cups cubed, precooked chicken
    1-1/2 cups uncooked instant white rice
    1/2 cup 2- oz. shredded Mild Cheddar Cheese

    Preheat oven to 350*F. Grease 13* 9 inch baking dish
    Combine Evaporated Milk and the cream cheese in baking dish with a wire wisk until smooth. Add soup, water, garlic powder and pepper; mix well. Add vegetables, chicken and rice. Cover
    tightly with foil.
    Bake for 35 minutes. Remove cover and top with cheese. Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

    Answer by SweetLuci at 8:12 AM on Dec. 14, 2010

  • chicken casserole

    Answer by momoflilangel at 8:03 AM on Dec. 14, 2010

  • Chicken & Rice casserole, pour 2 cans over chicken breast in crock pot & cook all day.. then shred and serve over waffles

    Answer by sstepph at 10:10 AM on Dec. 14, 2010