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Recipes Using Cream of Mushroom Soup: Versatility in a Can!

Updated on August 23, 2017

Experience Cream of Mushroom Recipes!

Cream of Mushroom Soup is used as a staple for many recipes. It enhances flavor, thickens or thins, and makes a superb gravy.

Cream of Mushroom soup is wonderful but often passed over. Some say yuck, mushrooms. However the mushrooms in this tasty creamy soup are hardly noticeable.

You can enhance many recipes using Cream of Mushroom soup. Laid out in this lens are some detailed dishes you might like to try.

Your Basic Cream of Mushroom Concoction...

This is the basic Cream of Mushroom mix you will need for all the recipes here.

What you will need:

1 can Cream of Mushroom soup (10 1/2 oz)

3/4 can of milk

2 dashes of Lawry's Season Salt

2 dashes of Garlic pepper

2 heaping tablespoons of sour cream

Mix

In a mixing bowl, whisk all of your ingredients

until smooth.

Cream of Mushroom Recipes: Chicken over Rice

Cream of Mushroom Recipes: Chicken over Rice
Cream of Mushroom Recipes: Chicken over Rice

Chicken in Cream of Mushroom over Rice Recipe

Cooking the Chicken

This chicken recipe using Cream of Mushroom soup is delightful and filling.

You will need approximately 2 pounds of boiled chicken. I use leg quarters because the dark meat is more tender. However you may use a whole chicken to include the white meat, if you prefer.

What you will need:

Three large chicken leg quarters (four may be used if they are small quarters)

A large stock pot

Onion powder

Lawry's Garlic Salt (it has no MSG and already has parsley in it)

Ground Comino

About 1/2 white onion, chopped

Cooking The Chicken:

Place your leg quarters, with the skin, in your stock pot. Add enough water to cover, about 1 inch over the chicken. Add your onion and sprinkle in your dry spices--3-4 shakes each.

Bring the quarters to a boil and reduce heat to simmer for 1 hour. Remove the quarters and allow them to cool for skinning and deboning. (Retain the broth, you will need it for your rice recipe.)

Clean your chicken and discard the skin and bones. Break up larger chunks into bite-sized pieces.

Stock Pots are a Kitchen Cookware Staple

Calphalon Tri-Ply Stainless-Steel 8-Quart Stockpot with Glass Lid
Calphalon Tri-Ply Stainless-Steel 8-Quart Stockpot with Glass Lid

Your chicken needs room to cook. This is the kind of stock pot I use to boil my chicken in, an older model. The glass lid is especially nice so you can avoid the peek-a-boo syndrome. The best feature of this pot is it's stainless steel! Mine has given me years of service and delicious food.

 

A Tip for You!

When you boil your chicken you will have more than enough broth for your rice. This broth freezes well. I usually have 4 cups of broth left over.

When I purchase sour cream or margarine, I buy 16 oz tubs. Rather than toss the tubs out, I keep them to freeze my extra chicken broth in.

16 oz is two cups of broth, perfect for 1 cup of rice.

The broth is fantastic for many of your holiday meals calling for chicken broth, much better than canned.

By doing this you are saving money and recycling!

Putting Your Chicken and Cream of Mushroom Together

In a large baking dish mix your boiled chicken and cream of mushroom soup concoction together. The chicken should be covered with it.

Cover tightly with aluminum foil and place in a preheated 325 degree oven. Cook for about 30 minutes or until bubbly.

Rice Cooked My Way!

Rice Cooked My Way!
Rice Cooked My Way!

This Product Will Help You Remove Starch from Your Rice!

The Perfect Rice Recipe

Tastier than Steamed Rice!

I know what you're thinking, why not use steamed rice? Well, steamed rice is alright but it's rather bland. These meals deserve some special rice. Try it and you'll see what I mean. You can always use steamed rice if you like.

What you will need:

1 cup of long grain white rice

2 1/4 inch wedges of white onion quarter sliced (like a pinwheel)

A pinch of whole Comino (sold in the whole spice section of your grocer)

1 Tbsp of oil

A large non stick fry pan with a secure lid

2 cups chicken broth (from your chicken above)

Cooking Your Rice:

Before you begin cooking your rice you should soak it to remove the starch. Rinse and drain well.

Heat your oil in the frying pan to medium high. Add the rice and pinch of whole Comino, grind it a bit in your fingers to release the flavor from the seeds.

Begin browning and stir it frequently to prevent burning. Sometimes I add a spray of Pam at this point. This was a habit I developed when I was using an older frying pan. I still do it with my new pan. Old habits never die. But if you are having sticking issues, you may want to try it.

When the rice starts to brown, add your onion. Once the rice turns golden brown, pour in the chicken broth.

Reduce heat to low. All stoves are different, for mine low is Min. For yours, it could be a number, between 1-2. You may have to experiment with the heat some. The heat should be high enough to create steam when you lift the lid.

Cover and allow the rice to absorb the broth. This usually takes about twenty minutes. You should check the rice to ensure it is not sticking. If it is add a little water, about 2 tablespoons. Cover and cook for 10 more minutes.

The best way to test if it's done is to taste it. It should be firm but not crunchy. If it's crunchy, but all the water is absorbed, you should add a bit more water and let it cook a little longer.

Use the Right Frying Pan!

Your fry pan should perform for you, not make you work. A fry pan with a fitted lid will serve you well for a variety of dishes. Take a look at some of these beauties...

Cream of Mushroom Recipes: Pork Chops!

Cream of Mushroom Recipes: Pork Chops!
Cream of Mushroom Recipes: Pork Chops!

Pork Chops in Cream of Mushroom Soup

What you will need:

7-8 small-medium thin cut pork chops bone in or boneless

A large fry pan

1 Tbsp oil

Lemon pepper seasoning

Cooking Your Chops:

Heat the oil in your frying pan. Lightly season each side of the pork chops.

Brown the chops well on both sides.

Align your chops in a large baking dish. It's okay if they overlap.

Spread your Cream of Mushroom concoction all over and between the chops.

Cover tightly with aluminum foil and bake in a preheated 325 degree oven for 40 minutes.

Prepare your rice as directed above.

The Cream of Mushroom comes out more like a gravy in this dish. It is a bit thinner and mixes superbly with the rice.

Cream of Mushroom Recipes: Meatballs!

What you will need:

1 pound lean Ground Beef

1/2 can Original Rotel

1 tbsp Worcestershire

2-3 dashes each Onion Powder, Lawry's Garlic Salt, and Lawry's Seasoned Salt.

Prepare Your Meatballs:

In a large mixing bowl, combine all your ingredients. Get your clean hands in there and really mix it up good!

Form your meatballs. I usually do about 1 inch balls, but you can do larger if you wish.

In a large fry pan, brown your balls. They do not have to be cooked all through. This is really just to remove any fat. Drain.

Place your meatballs in a baking dish and cover with your Cream of Mushroom concoction. Cover the dish with aluminum foil and bake in a preheated 350 degree oven for 35 minutes.

Serve your Cream of Mushroom Meatballs over rice and enjoy!

Put up Your Dukes!

What's your thought about Cream of Mushroom soup now?

If you have a recipe using Cream of Mushroom soup, leave your link. In fact, I like all cream soups so leave those too! I'd love to try 'em all!

Thanks for visiting!

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    • profile image

      ArtDiva 6 years ago

      Perfect lens. Using canned soup with white wine and creme for turkey cutlets cooked in a crock pot. Nice informative lens.

    • profile image

      anonymous 6 years ago

      I like your idea of freezing chicken broth in margarine tubs. Great pictures, really enjoyed reading about how to use cream of mushroom soup.

    • Gloriousconfusion profile image

      Diana Grant 6 years ago from United Kingdom

      Returning to give you Angel Blessings.These recipes look delicious. I am featuring your lens on my lens "Quick and Easy Mushroom Risotto Recipe".

    • Kailua-KonaGirl profile image

      June Parker 6 years ago from New York

      It's amazing the dishes you can create with a can of Cream of Mushroom soup!

    • hotbrain profile image

      hotbrain 6 years ago from Tacoma, WA

      Lots of great cooking tips and recipes here. I'll be coming back :)

      Also, blessed by a Squidoo Angel. Congratulations on an awesome lens!

    • profile image

      scar4 6 years ago

      I always thought that mushroom is not a perfect match for chicken, pork, meatballs and something like that, but now, I believe that nothing is impossible if you can give it a try. Besides, the rice is attractive, I'm sure my boy friend will like it!

    • profile image

      anonymous 6 years ago

      I'm completely with you. A can of mushroom soup is an absolute lifesaver. Throw any and all end of week leftover vegetables and meat in a casserole dish cover with muchroom soup, cook for a bit and serve with rice or pasta. Too easy!

      Great lens

    • howtocurecancer profile image

      howtocurecancer 6 years ago

      Without chicken is a perfect recipe for my mom. My mom has a treatment and it is not allowed to eat meat.

    • Gloriousconfusion profile image

      Diana Grant 7 years ago from United Kingdom

      I was brought up by my mother always to keep a tin of condensed mushroom soup in the store cupboard in case of unexpected guests - always good for sauces and also a delicious soup with the addition of milk. Lensrolling to my cookery lenses.

    • profile image

      MartinPrestovic 7 years ago

      Your chicken basin street looks yummy and easy to make! Thanks. You featured some really fantastic recipes on your lens. Id love to try them all when I get a chance.

    • Faye Rutledge profile image

      Faye Rutledge 7 years ago from Concord VA

      These look great! Enjoyed the lens!

    • religions7 profile image

      religions7 7 years ago

      Great lens - you've been blessed by a squidoo angel :)

    • The Eclectic Muse profile image
      Author

      The Eclectic Muse 7 years ago

      [in reply to badmsm] Hi badmsm! Thank you so much!!!

    • The Eclectic Muse profile image
      Author

      The Eclectic Muse 7 years ago

      [in reply to cassandra] Hi Cassandra! I'm working on that. As soon as I come up with some, I'll add them. Have a good one!

    • profile image

      anonymous 8 years ago

      anything you can make without....meat? I'm a veg

    • profile image

      badmsm 8 years ago

      Nice lens on a great item! 5 stars & a Squid Angel Blessing!

    • Ramkitten2000 profile image

      Deb Kingsbury 8 years ago from Flagstaff, Arizona

      Cream of mushroom chicken over rice or noodles was one of my mom's favorite dishes to make when I was growing up, and I've adopted the tradition. Lots of other tasty ideas here. Great job!

    • The Eclectic Muse profile image
      Author

      The Eclectic Muse 8 years ago

      [in reply to Susan52] Thanks! You know, I could not figure out what you and BigGirlBlue were talking about with the purple star. I was thinking the giant thing, which happened a long while back. Then I saw it. How exciting!

    • The Eclectic Muse profile image
      Author

      The Eclectic Muse 8 years ago

      [in reply to BigGirlBlue] Thanks!

    • SusanDeppner profile image

      Susan Deppner 8 years ago from Arkansas USA

      Lot of work doing those pictures, and well worth it. I can almost smell the lens! Looks like a lot of great comfort food here, too. My favorite. Congratulations on the purple star!

    • PromptWriter profile image

      Moe Wood 8 years ago from Eastern Ontario

      Congratulations on your purple star!

    • Mickie Gee profile image

      Mickie Goad 8 years ago

      Nice work. Very comprehensive, too. It is hard work putting all the information on a lens of this quality. 5*s from me!

    • HenryE LM profile image

      HenryE LM 8 years ago

      It's true, Cream of Mushroom soup is so versatile and improves most any meal. I always have it on hand!

      Henry

    • profile image

      howtosellebay 8 years ago

      Man I love your recipes, is that fried rice? Damn, it makes my mouth watery, rated you 5 stars

    • AppalachianCoun profile image

      AppalachianCoun 8 years ago

      Nice lens. Yum on the chop recipe. We're going to give that a try. Thank-you.

    • The Eclectic Muse profile image
      Author

      The Eclectic Muse 8 years ago

      [in reply to spirituality] Thank you!!! I am honored and feel the blessing.

    • religions7 profile image

      religions7 8 years ago

      Great lens - you've been blessed by a squidoo angel :)

    • llfincannon profile image

      Laura Fincannon 8 years ago from New Orleans and South Florida

      Yum. Just yum. Great ideas and a great lens. Thank you.

    • papawu profile image

      papawu 8 years ago

      I have been a huge fan of cream of mushroom for a very long time. I prefer fresh now, but good ol' Campbell's is always a favorite of mine. Thanks for sharing your recipes.

    • x3xsolxdierx3x lm profile image

      x3xsolxdierx3x lm 8 years ago

      those pork chops look good :) 5 stars

    • Sarunas profile image

      Sarunas 8 years ago

      I love recipe lenses..

      But after reading them I want eat too. ;D

      Five Stars from me. :)

      Keep it up.

    • profile image

      jipock 8 years ago

      Great lens!! 5*****

    • kimark421 profile image

      kimark421 8 years ago

      Mmmm...cream of mushroom meatballs over rice. Great Lens.

    • Kylyssa profile image

      Kylyssa Shay 8 years ago from Overlooking a meadow near Grand Rapids, Michigan, USA

      I tried the rice and I tried the porkchops and... DAMN they were both so tasty! Next I will try the chicken. Thank you!!!

    • profile image

      jessicahoward 8 years ago

      wow this looks so yummmyyyyy...i want to have it.....great lens and amazing explanation about the mushroom soup.thanx for sharing...keep it up.

    • Twobit LM profile image

      Twobit LM 8 years ago

      I'm reading this lens while very hungry, this just makes me more hungry! Arrgh! Good lens! *thumbs up*

    • profile image

      anonymous 8 years ago

      This lens has some great ideas.

    • The Eclectic Muse profile image
      Author

      The Eclectic Muse 8 years ago

      [in reply to rydigga] Ah Green Bean Casserole, in reality that recipe is really was got me started on the cream of mushroom soup fetish. For this, I use pretty much the same cream of mushroom concoction I outlined on this lens, but I use more sour cream than milk. The casserole has a thicker consistency and a different taste. This dish is the first to go when company is over. Yummy!

    • profile image

      rydigga 8 years ago

      Hi, Great lens, thanks for sharing. My favorite COM recipe is cream of mushroom with string beans and onion rings.

      Ryan

    • lynnasafriend profile image

      lynnasafriend 8 years ago

      OMG! I think I just found heaven!

    • profile image

      ksperl131 8 years ago

      Love the cream of mushroom recipes. I'm trying at least two of them, and will let you know. Especially good on a cold winter's night.

    • RuthCoffee profile image

      RuthCoffee 8 years ago

      Thanks for the recipes! Cream of Mushroom soup does seem to be a very popular addition to many recipes.

    • SusanDeppner profile image

      Susan Deppner 8 years ago from Arkansas USA

      Well done! SquidAngel blessings to you!

    • Dianne Loomos profile image

      Dianne Loomos 8 years ago

      You have some great sounding recipes here. Nice lens!

    • KimGiancaterino profile image

      KimGiancaterino 8 years ago

      Great job! Welcome to Culinary Favorites From A to Z.