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This is what I call a "pantry" recipe. You can use pretty much anything you have lying around. The choice between the cream soups is up to you, the cream of celery is a little richer, so you don't need the shredded cheese. If you use the mushroom soup, the extra cheese helps add a little extra flavor. The chicken I usually use is leftover--from roasted chickens, crock-pot dishes, whatever.
This dish also freezes well (for up to 6 weeks.) After freezing, let defrost in a water-pan all day and then pop in the oven for 30-45 minutes until heated through.