Cream Of Cheddar Soup Chicken Recipe Recipe For Hand

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CREAMY CHICKEN AND CHEDDAR RICE



Creamy Chicken and Cheddar Rice image

No doubt about it-this easy chicken and rice dish is comfort food in a bowl. Dish out this hearty entrée to your family for a warm end to a cold day.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breast s, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups instant white rice, uncooked
2 cups chopped fresh broccoli
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
  • Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
  • Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.

Nutrition Facts : Calories 500, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 820 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 5 g, Protein 38 g

SOUR CREAM AND BACON CROCKPOT CHICKEN



Sour Cream and Bacon Crockpot Chicken image

Chicken breasts wrapped in bacon and slow cooked in a mixture of sour cream, cream of chicken soup, and Cheddar Cheese soup.

Provided by Christin Mahrlig

Categories     Main Dish

Time 6h15m

Number Of Ingredients 9

8 bacon slices
1/3 cup diced onion
4 boneless (skinless chicken breasts)
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can Cheddar Cheese Soup
1 cup sour cream
1/3 cup flour
1/2 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Cut each chicken breast in half so that you have two long and narrow chicken tender shape pieces.
  • Place bacon in a large skillet and cook over medium heat until about halfway cooked. You want some of the fat to cook off, but the bacon to still be pliable.
  • Immediately wrap a slice of bacon around each chicken piece while the bacon is still pliable. Place in crockpot.
  • Add onion to skillet and cook in bacon fat for 2 minutes. Remove with a slotted spoon and place in crockpot.
  • In a medium bowl, whisk together both soups, sour cream, flour, and garlic powder. Pour over chicken.
  • Cover crockpot and cook on low for 5-6 hours, until chicken is completely done.
  • Remove chicken from crockpot and place on a serving platter. Whisk the sauce well and taste for seasoning. Add salt and pepper to taste.
  • Serve over rice, egg noodles, or mashed potatoes.

Nutrition Facts : Calories 526 kcal, ServingSize 1 serving

CHEDDAR AND ONION SOUP CHICKEN



Cheddar and Onion Soup Chicken image

I first had this recipe when my husband and I were dating. I am not sure where his mom came up with it, but my family loves and it is an often requested meal in my house. The gravy formed by the dish is great over rice!

Provided by Chris

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
½ cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (1 ounce) package dry onion soup mix
2 cups boiling water
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
  • Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.

Nutrition Facts : Calories 489 calories, Carbohydrate 17 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 0.8 g, Protein 39.7 g, SaturatedFat 14.2 g, Sodium 1029.3 mg, Sugar 0.7 g

POBLANO CHICKEN CHEESE SOUP



Poblano Chicken Cheese Soup image

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Provided by BracksFour

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Steps:

  • Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
  • Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
  • Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g

CRUNCHY CHICKEN CASSEROLE WITH MAYO



Crunchy Chicken Casserole with Mayo image

Potato chips, almonds, Cheddar, and mozzarella add flavor and texture to this rich chicken casserole.

Provided by MOLLYLEE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 45m

Yield 8

Number Of Ingredients 9

2 cooked skinless, boneless chicken breast halves, cubed
1 cup mayonnaise
1 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups cooked white rice
¼ cup slivered almonds
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
2 cups crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
  • Bake 35 minutes in the preheated oven, until bubbly and golden brown.

Nutrition Facts : Calories 688.5 calories, Carbohydrate 25.4 g, Cholesterol 94.5 mg, Fat 53.8 g, Fiber 1.2 g, Protein 26.4 g, SaturatedFat 18.8 g, Sodium 868.1 mg, Sugar 1.3 g

CHEDDAR CHICKEN SOUP



Cheddar Chicken Soup image

Kathy Scott, Hemingford, Nebraska, adds a few ingredients to condensed cream of chicken soup for this rich creamy concoction. "It's a wonderful side dish or main course," she relates.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/2 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese

Steps:

  • In a saucepan, saute carrot and onion in butter until tender. Stir in the soup, water and Worcestershire sauce. Bring to a boil. Reduce heat; stir in cheese until melted.

Nutrition Facts : Calories 348 calories, Fat 28g fat (16g saturated fat), Cholesterol 73mg cholesterol, Sodium 1461mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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