Cream Of Chicken Food

CREAM OF CHICKEN SOUP

Steps:

• Melt butter in large heavy saucepan.
• Add onion, celery and garlic and saute until soft.
• Add flour mixing well.
• Cook for 3-4 minutes.
• Add milk, cream and broth mixing well.
• Cook and stir until mixture thickens and comes to a boil.
• Reduce heat and stir in chicken and remaining seasonings.
• Adjust seasonings to taste.
• Cook over low heat 2-3 minutes.

CREAM OF CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish and season to taste.
• Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.

CREAM OF CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees.
• Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl.
• Spray the bottom and sides of a casserole dish with cooking spray.
• Pour 1/2 soup mixture on bottom of caaserole dish.
• Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture.
• Pour remaining soup mixture over chicken breasts.
• Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly.
• Bake at 350 degrees for 90 minutes.
• Let stand 5-10 minutes before serving.

CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
• Stir in the chicken and bring to a boil. Remove from the heat.
• Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

EASY CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.
• Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
• Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

CREAM OF CHICKEN RECIPE

Steps:

• Combine flour and pepper in pie plate. Add chicken, 1 breast at a time; turn to evenly coat both sides of each breast with flour mixture. Gently shake off excess flour mixture.
• Melt butter in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done. Transfer chicken to platter, reserving drippings in skillet; cover chicken to keep warm.
• Add mushrooms and shallots to drippings in skillet; cook 3 to 5 min. or until shallots are crisp-tender, stirring frequently. Remove vegetable mixture from skillet with slotted spoon.
• Add broth to skillet. Bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Return vegetable mixture to skillet; stir. Simmer on medium-low heat 3 min., stirring frequently. Whisk in sour cream; cook and stir 2 min. or until heated through. (Do not let sauce come to boil.)
• Spoon sour cream mixture over chicken.

CREAMY CHICKEN SOUP

Steps:

• Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
• Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
• Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

CREAM OF CHICKEN SOUP

Steps:

• In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
• Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
• If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.

CREAM OF CHICKEN SOUP

Steps:

• Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour.
• Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.
• Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly.
• Season with salt and pepper. Sprinkle with parsley. Serve.