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For a family size meal:
four chicken breasts cut up (cubed or torn into smaller bite size pieces).
Two large (I believe they are 28 oz.) cans of cream of chicken soup. I actually prefer the generic soups to most brand names as they tend to contain more chicken and chicken flavor. Next
Shredded Cheddar cheese - either two 3 cup packages, or 3 2 cup packages
and two to 3 packages of frozen broccoli. You might want to get one package of chopped broccoli so that it blends better into the soup base or after defrosting chop up one of the packages into smaller pieces.
In a microwave, cook up the chicken breasts and set to side. Cooking time varies with each microwave, but check chicken after two minutes and stir, then return to microwave and continue cooking until meat is no longer pink.
Microwave the Broccoli until tender.
Next you need to heat the soup but instead of adding the normal amount of water to the soup, add only half a can of milk. If the mixture is still extremely thick, add a bit more milk. Add the cheese to the soup and heat until melted. Now you can add in the chicken, and the broccoli and any juice produced from cooking them, keeping an eye towards the thickness of the soup. The soup should be more of a sauce consistency rather than that of a broth. Simmer for 1 to 2 minutes. Remove from heat. Let set for 5 minutes and then serve while still hot. For a variation the may also be served over a bed of rice.
This is really great during cold weather, but making the soup during summer does not heat the house up much because of the short cooking time so it is also great for a quick summertime meal.
four chicken breasts cut up (cubed or torn into smaller bite size pieces).
Two large (I believe they are 28 oz.) cans of cream of chicken soup. I actually prefer the generic soups to most brand names as they tend to contain more chicken and chicken flavor. Next
Shredded Cheddar cheese - either two 3 cup packages, or 3 2 cup packages
and two to 3 packages of frozen broccoli. You might want to get one package of chopped broccoli so that it blends better into the soup base or after defrosting chop up one of the packages into smaller pieces.
In a microwave, cook up the chicken breasts and set to side. Cooking time varies with each microwave, but check chicken after two minutes and stir, then return to microwave and continue cooking until meat is no longer pink.
Microwave the Broccoli until tender.
Next you need to heat the soup but instead of adding the normal amount of water to the soup, add only half a can of milk. If the mixture is still extremely thick, add a bit more milk. Add the cheese to the soup and heat until melted. Now you can add in the chicken, and the broccoli and any juice produced from cooking them, keeping an eye towards the thickness of the soup. The soup should be more of a sauce consistency rather than that of a broth. Simmer for 1 to 2 minutes. Remove from heat. Let set for 5 minutes and then serve while still hot. For a variation the may also be served over a bed of rice.
This is really great during cold weather, but making the soup during summer does not heat the house up much because of the short cooking time so it is also great for a quick summertime meal.
