Casseroles & Dishes Using Cream Soups

Inspired by the soup sale at Albertson's this week, I had been considering a post to share some of my recipes that I make using cream soups. Christine even specifically requested it and I hate to disappoint. Now first let me make the disclaimer that no recipe using a cream based soup can really be that healthy for you... so don't be letting all the fat grams or calories be buggin you when you look at these recipes. These are considered "comfort foods" and in the cold winter seasons, we tend to eat more of these kinds of foods. I just try not to make more than one "comfort meal" a week and keep my serving size moderate. You'll have to decide what to do about this for yourselves.

Now my request to you.... if you try one of these and like it, let me know. If you don't like it, please be so kind as to not let me know about it Ü Another request... if you have a great recipe using cream soups, please share. Thanks.

Chicken with Peas and Potatoes

4 Chicken Breasts
2 Tblsp Olive Oil
1 ½ Cups Chicken Broth
1 Small Onion
1 Can Cream of Mushroom Soup
1 Cup Peas
4 Large Potatoes, Cubed And Peeled

Place oil in bottom of skillet. Cook chicken on medium, browning both sides. Add broth and cubed potatoes. Simmer 25 minutes on medium to low heat until chicken is cooked through. Add cream of mushroom soup. Just spoon in, all over the chicken. Simmer another 10-15 minutes or until potatoes are soft. Add peas 3 minutes before serving. Season to taste.

Pork Chop and Potato Scallop

4 Pork Loin Chops, boneless
1 Can Cream of Mushroom Soup
½ Cup Sour Cream
¼ Cup Water
2 Tblsp Parsley
4 Cups Potato, Peeled, thinly sliced
Salt and Pepper to taste

Brown pork chops in a skillet. Blend soup, sour cream, water and parsley. In 2 quart casserole dish alternate a layer of potatoes - sprinkled with salt and pepper, with sauce mixture. Top with pork chops and bake at 375 degrees for 1 hour 45 minutes.


Chicken Noodle Casserole

4 Chicken Breast, skinless, boneless
6 Ounce Egg Noodles
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Sour Cream
Salt & Pepper
1 Cup Crumbled buttery round crackers
1/3 Cup Butter

Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 min. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees for about 30 minutes, until heated through and browned on top. Note: A can of cooked chicken may be used in place of the chicken breasts.

Hot Chicken Salad Casserole

2 ½ C. Cooked Chicken
2 ½ C. Cooked Rice
2 ½ C. Diced Celery
1 Can Cream of Chicken Soup
2 T. Chopped Onion
1 C. Mayonnaise
1 Can Sliced Water Chestnuts
2 T. Lemon Juice
2 Cups chow mein noodles

Combine ingredients and put in a greased 9x13” pan. Cover and bake at 350 degrees for 30-45 minutes. (1 hour if chilled in fridge.) Top with chow mein noodles or cracker crumbs.

Cheesy Chicken

1 Cube Margarine
1 Can Evaporated Milk
1 Can Cream of Mushroom Soup
½ C. Flour
1 ½ C. Grated Cheese
1 tsp. Salt
6 Boneless, Skinless Chicken Breasts

Place chicken in cake pan. Season with season salt or other desired spices. Cook for 30 minutes at 425 degrees. Flip chicken over and season other side. Cook for an additional 15 minutes. Decrease oven temperature to 325 degrees. Mix remaining ingredients together and pour over chicken. Cook for 15-20 minutes or until chicken is tender and cooked through. Serve with rice.