Cream of Mushroom Soup - Cooking Classy
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Chicken and Cornbread Casserole
6-8 servings
This is comfort food! This is a tasty casserole dish that isn’t difficult to prepare and is very filling.
Ingredients
The chicken layer
1 (10 ¾ ounces) can cream of chicken soup
1 (10 ¾ ounces) can cream of mushroom soup
¾ cup milk
4 cups cubed cooked chicken (2 large, boneless, skinless chicken breasts or use leftover cooked chicken or rotisserie chicken)
1 cup shredded cheddar cheese
Cornbread layer
1 (8.5 ounces) cornbread mix
1 (14.75 ounces) creamed corn
1/3 cup sour cream
1 egg. beaten
2 tablespoons melted butter
Directions
Preheat the oven to 400˚. Spray a 9” x 13” baking dish with a non-stick spray.
In a large bowl combine the cream of chicken soup, cream of mushroom soup and milk. Stir until combined. Then add the chicken and cheese. Stir until combined and then place in the prepared 13” x 9” oven safe dish.
In a different bowl mix together the corn bread mix, the creamed corn, the sour cream, egg and butter. Then spread the corn bread mixture over the chicken layer.
Bake uncovered for about 40 minutes. If the cornbread crust gets too dark while baking cover loosely with aluminum foil. Once it is done remove from the oven and let it stand for 5 minutes or so before cutting in.
Note
If the casserole is not eaten right up it can be eaten the next day. It is also a way to use up leftovers.
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One Pot Stroganoff
Ingredients
1 lb ground beef (substitute ground turkey or ground pork)
salt
1 small yellow onion, chopped (~1 cup)
1 garlic clove, minced
8 oz white button mushrooms, sliced
1 tbsp all-purpose flour
10.5 oz can cream of mushroom soup (or homemade)
2 1/4 cups low-sodium beef broth
8 oz wide egg noodle
1/3 cup sour cream
2 tbsp fresh chopped parsley, chopped
Instructions
1. In a large pot, over medium, add ground beef. Brown the meat, breaking it into small pieces as it cooks. Remove any excess grease.
2. Add onion, garlic, and sliced mushrooms and saute for 1 minute. Season with salt.
3. Add the flour, cream of mushroom soup, beef broth, and noodles and stir to combine.
4. Put on the lid. Simmer for 10 minutes, or until pasta is tender.
5. Remove from the heat and let cool for a few minutes. Stir in sour cream and parsley. Season to taste
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Soup - Low-Carb Cream of Mushroom Soup
Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.
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Soup - Creamy Chanterelle Mushroom Soup
This is a lovely version of cream of mushroom soup using chanterelles, perfect for a French dinner party.
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Meatball - Swedish Meatballs with Cream of Mushroom Soup Recipe
Simmered in cream of mushroom soup and milk, these Swedish meatballs are the quick and easy comfort food that Grandma used to make.
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I saw a can of this stuff, inside a shoe, on a wooden post, outside my local bar a couple months back
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Chicken - Aunt Teresa's Chicken
a filling dish of chicken and vegetables with cream of mushroom soup as the sauce. For a full meal, serve alongside rice.
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Fall-Favorite Creamy Mushroom Barley Soup
Fall is in full swing, and that means it's time to indulge in the savory allure of Mushroom Barley Soup—a delectable fusion of earthy mushrooms and hearty barley.
I love mushrooms. Store-bought, wild, big, and small, they’re just so frickin’ cute, and they have the best umami taste. When cooked properly, they have a meaty, juicy texture that’s unbeatable. I’m a firm believer that if you don’t like mushrooms, you’re probably not cooking them right.
While my love for mushrooms stems from their delightful taste and texture, the practice of seeking them in…
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