Good, old-fashioned Cream of Chicken Soup, but with a modern twist. Our organic soup is a savory blend of roasted chicken, creme fraiche and garlic. Versatile and perfect for a busy cook, serve this soup over rice or steamed vegetables, or use it in casseroles or sauces. You'll whip up a wholesome meal the entire family will love in no time.
Microwave: Do not microwave in container. 1. Mix soup with equal parts milk or water in a microwave safe bowl. 2. Cover and microwave on high for 3-4 minutes, or until hot (microwaves vary: adjust time as needed). Stovetop: Mix soup with equal parts milk or water in a saucepan. Heat over medium heat until hot, stirring occasionally; Roasted chicken and almonds (serves 8); 2 frying chickens, cut into serving pieces (you can substitute 8 boneless chicken breasts); 1 cup sliced almonds; 1 (12 oz.) Pacific foods cream of mushroom condensed soup; 1 (12 oz.) Pacific foods cream of chicken condensed soup; 10 oz. Refrigerated alfredo sauce; 1/4 cup pacific foods chicken broth; 1/2 cup grated parmesan; 1/2 cup grated romano; 1. Preheat to 350 degrees F. Place chicken in large roasting pan. Sprinkle with half the almonds. 2. In large bowl, mix the soup with alfredo sauce and 1/4 cup broth, 1/4 cup parmesan cheese and romano cheese. 3. Pour over chicken. Sprinkle with remaining parmesan cheese and remaining almonds. Bake at 350 degrees F for 1-3/4 to 2 hours, until chicken is thoroughly cooked and the sauce is bubbling and starts to brown on top. 4. Serve over hot cooked rice or bow tie pasta to soak up the sauce; To open, Lift flaps and see inside. After opening, keep refrigerated and use within 7-10 days.
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