Quick And Easy Cream Of Chicken Soup Lite Bleu Recipes

EASY BAKED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
• Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

WEEKNIGHT CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
• Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
• In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
• Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

LEMONY CREAM OF CHICKEN SOUP

Steps:

• Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

QUICK CHICKEN SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
• Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
• Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

QUICK AND EASY CREAM OF CHICKEN SOUP (LITE-BLEU)

Steps:

• In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
• Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
• Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
• Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.

CHICKEN CORDON BLEU - LITE

Steps:

• Fry the ham in a non-stick pan until a little crispy. Line the bottom of pan with ham.
• Cover ham with chicken.
• Mix soup, sour cream and half of the cheese.
• Cover chicken with soup mixture.
• Cover with remaining swiss cheese.
• Cover with foil and bake at 350 degrees for 45 minutes.
• Uncover and bake until cheese is brown and chicken juices run clear (about 15-20 minutes).

NIMZ'S CREAMY CHICKEN SPAGHETTI (LITE-BLEU)

Steps:

• In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.
• Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.
• Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.
• Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.
• Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.
• Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.

LIGHT CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs., Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce.

CHICKEN STIR FRY DINNER (LITE-BLEU)

Steps:

• Mix marinade ingredients in a medium bowl. Let stand 30 minutes.
• Heat skillet (or wok) over medium-high heat. Stir-fry marinated chicken until lightly browned. Retaining juices in the pan, remove chicken with a slotted spatula and set aside.
• To the pan of juices, add onions and saute' 3-4 minutes. Add broccoli, carrots to the pan and saute 2-3 minutes more. Add chicken back to the pan with the thickener and saute 1-2 minutes until sauce is thickened.
• Fried rice: Mix rice ingredients together.

LIGHT CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in.
• thickness.
• Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece.
• Roll up and tuck in ends; secure with toothpicks.
• Pour milk into a shallow bowl.
• In another bowl, combine the cornflakes, paprika, garlic powder and salt.
• Dip chicken in milk, then roll in crumbs.
• Place in a 13-in.
• x 9-in.
• x 2-in.
• baking dish coated with nonstick cooking spray.
• Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear.
• Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through.
• Discard toothpicks from chicken; serve with sauce.