1
Combine cooked chicken, cream of chicken soup, and prepared stuffing mix in a baking dish. Bake at 350°F for 25-30 minutes until bubbly and golden brown.
2
Mix cream of chicken soup with sour cream, shredded chicken, and green chilies. Fill tortillas with the mixture, roll them up, and place in a baking dish.
3
Use cream of chicken soup as the base for the filling in a classic chicken pot pie. Mix it with cooked chicken, mixed vegetables, and seasonings, then top with pie crust and bake at 375°F for 30-35 minutes.
4
Stir a can of cream of chicken soup into cooked pasta along with cooked chicken, steamed broccoli, and shredded cheese. Heat until the cheese is melted and everything is well combined.
5
Combine uncooked rice, cream of chicken soup, chicken broth, and cooked chicken in a baking dish.
6
Top cooked chicken mixed with cream of chicken soup and mixed vegetables with biscuit dough.
7
Mix cream of chicken soup with shredded chicken, buffalo sauce, cream cheese, and shredded cheese. Bake until hot and bubbly, then serve with tortilla chips or celery sticks.
8
Fill crepes with a mixture of cooked chicken, sautéed mushrooms, and cream of chicken soup. Roll up the crepes, place in a baking dish, and top with more soup and cheese before baking.
9
Spread cream of chicken soup on tortillas, add shredded chicken, cheese, and green onions. Fold and cook in a skillet until golden and the cheese is melted.
10
Combine cream of chicken soup with cooked chicken, cheese, and vegetables in a baking dish. Top with a layer of tater tots and bake until the tots are crispy and golden.