There are many uses for canned cream of chicken soup that will transform a dish from dull to delicious. We offer great ways ...

Another chicken casserole that relies on cream of mushroom soup, this chicken D'Iberville hails from Biloxi, Mississippi. Serve it fresh out of the oven or freeze it unbaked for up to a month ...

Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender.

5. Creamy Chicken Enchiladas. You'll notice that adding cream of chicken soup to most dishes makes them, well, creamy. These enchiladas are no exception (the addition of cream cheese helps, too).

Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...

Stir in remaining 2 cups chicken broth, 1/2 cup at a time, until desired consistency is reached. Season with salt to taste. Cook, stirring often, until heated through, about 4 minutes.

Chicken broth and a potato, cut into cubes, stretch those onions into a soup. Pureed potato gives the soup body, and a small amount of cream adds richness. Then, chicken, sauteed and pulled into ...

Add the chicken, soups, and one cup of cheddar cheese to the baking dish. Mix until combined. Top with one cup of cheddar cheese. Bake for 20 minutes.

Similarly, the “75th Anniversary Cook Book: 1905-1980” by A.L.C.W. of the Montpelier Lutheran Church prescribes both cream of mushroom and chicken soups for another chicken tortilla casserole.