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Salmon, rice, and cream of mushroom soup are pantry staples that make up this tasty, inexpensive, and filling dish.
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This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. The broth is seasoned with basil, allspice, and poultry seasoning.
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Chicken and rice are at the heart of this hearty comfort-food casserole using fat-free cream of chicken soup and light sour cream to help control the calories.
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A mixture of cream of mushroom soup and tomato sauce is the base for this slow cooker beef stew with potatoes and carrots.
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Onions are sauteed in butter and then layered with crushed potato chips, mushroom soup and cheese.
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This is great anytime, but especially during chilly weather. It can be as mild or as spicy as you like, by adjusting the amount of hot sauce.
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Chicken thighs are baked in a creamy mixture of chicken flavored rice, chicken soup, milk and a host of herbs and spices. Top with your favorite shredded cheese and bake an additional 10 minutes, if desired.
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This pastry cream is the filling for Martha Stewart's Halloween-themed Boston "Scream" Pie.
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too.