CREAM OF CHICKEN SOUP NEAR ME RECIPES

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CREAM OF CHICKEN BREASTS RECIPE | ALLRECIPES



Cream of Chicken Breasts Recipe | Allrecipes image

This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.

Provided by Pat Johnson

Categories     Meat and Poultry    Chicken    Breast

Yield 4 servings

Number Of Ingredients 4

4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk

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.

Nutrition Facts : Calories 236.8 calories, CarbohydrateContent 9.1 g, CholesterolContent 80.6 mg, FatContent 7.4 g, ProteinContent 31.6 g, SaturatedFatContent 2.6 g, SodiumContent 607.1 mg, SugarContent 3.9 g

CREAMY CHICKEN SOUP RECIPE - FOOD.COM



Creamy Chicken Soup Recipe - Food.com image

Make and share this Creamy Chicken Soup recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon margarine
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
1 quart chicken stock, I recommend Basic Chicken Stock
2 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 large yellow onion, finely chopped
1/2 cup long-grain white rice
2 tablespoons parsley, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 pinch ground nutmeg

Steps:

  • In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
  • Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
  • Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

Nutrition Facts : Calories 481.2, FatContent 19.3, SaturatedFatContent 6.9, CholesterolContent 102.2, SodiumContent 719.3, CarbohydrateContent 40.4, FiberContent 2.2, SugarContent 7.3, ProteinContent 34.5

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