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Making cream of chicken soup and rice: our best recipes - 8 recipes

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

Top rated Cream of chicken soup and rice recipes

By

In these busy times, one-skillet dishes are the way to go

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 1/2 cups water
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 cup uncooked regular long-grain white rice
  • 2 cups frozen mixed vegetables
  • 1/2 cup shredded Cheddar cheese
4.2/5 (6 Votes)

By

A great family meal easy to prepare& will bring them back for more

  • 8 boneless chicken breasts
  • 2 cans cream of chicken soup
  • 1 Tbsp minced onion
  • 1 C uncooked rice NOT instant rice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp celery salt
  • 1/2 C chopped green pepper
  • 1 small jar chopped pimento
  • 1 can sliced water chestnuts drained
  • 2 T soft butter
4/5 (1 Votes)

By

bake 350 degrees

  • chicken
  • 2 cups rice
  • 1 bag peas
  • 2 cups cheddar cheese
  • 1 small onion
  • 1 green pepper
  • 1 can cream of chicken soup
  • 1/3 cup mayo
  • 1/4 cupmilk
3.7/5 (7 Votes)

By

I came up with this recipe by using ingredients I had on hand one day when I was hungry

  • 1 quart low sodium chicken broth
  • 2 cans low sodium cream of chicken soup
  • 1 box of long grain & wild Rice-a-Roni
  • 2 stalks of celery chopped
  • 1 small onion chopped
  • 1/2 stick of butter
  • 2 cups cooked chicken diced
2.7/5 (10 Votes)

By

Mix ingredients. Bake in 9 X 18” pan at 350 degrees for 25-30 minutes

  • 2-3 cups cooked, diced chicken
  • 2 cups chopped celery or frozen peas
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2-4 cups cooked rice
  • ½ cup chicken broth
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 tsp. onion salt
  • 2 Tbsp. lemon juice
  • Milk to moisten if needed
  • 2-6 chopped boiled eggs
0/5 (0 Votes)

By

In saucepan, combine soup and 1/2 c cheese

  • 1 can cream of chicken soup
  • 1 cup shredded cheddar cheese divided
  • 16 ounces frozen california blend vegetables thawed
  • 2 cup cooked rice
  • 1 cup ham, cubed
0/5 (0 Votes)

By

stir together the soup, water rice, vegetables and onion powder in a casserole dish

  • 1 can cream of chicken soup
  • 1 1/3 cup water
  • 3/4 cup uncooked rice
  • 2 cups frozen vegetables
  • 1/2 tsp onion powder
  • 4 skinless chicken breast cut into chunks
  • 1/2 cup shredded cheddar cheese
0/5 (0 Votes)

By

Preheat oven to 375 degrees

  • 1 small yellow onion (chopped)
  • 1 small jar Cheese Wiz
  • 1 bag of instant rice (any brand works but I usually use the store brand)
  • 1 can cream of chicken soup
  • 1 can of milk (empty cream of chicken soup can)
  • 1 package of chopped broccoli (if you like a lot of broccoli use a big bag, not so much use a smaller bag)
  • Shredded cheese
  • Salt and pepper (to taste)
  • Butter
0/5 (0 Votes)

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