782 cream chicken soup recipes

Big-batch chicken casserole for 24 with green chiles, olives, almonds, cheddar, and a crushed potato chip topping. Church supper approved, potluck tested, crowd demolished.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

If you're looking for a quick dinner for two, this scrumptious dish will satisfy your hunger in no time! Goes well with a nice light salad.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

This is a low-fat recipe, and very healthy and tasty!

Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

Crockpot paprika chicken: a slow-cooker version of Hungarian-style chicken paprikash. Tender chicken simmered all day with sweet paprika, tomatoes, peppers, and a sour cream finish. Serve over egg noodles.

Baked sesame chicken with a sour cream and garlic marinade, then coated in seasoned breadcrumbs and toasted sesame seeds. Crisp outside, juicy inside, no frying.

Chicken paprika with strips of chicken breast simmered in a paprika-vegetable juice sauce, finished with sour cream and served over rice. A quick Hungarian-inspired weeknight dinner for two.

Retro skillet pie with chicken, spinach, and mushrooms folded into a spicy jalapeño Velveeta soufflé, wrapped in flaky crescent roll dough. Puffy, cheesy, and crowd-ready.

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

Green banana gratin (figue vert) simmered in chicken stock, mashed, enriched with eggs and cream, then baked under a cheesy bread crumb crust. A Caribbean-French side dish with warm spices.

Chicken enchiladas smothered in a homemade green mole made from roasted poblanos, almonds, cilantro, and cream. Stuffed with rice, two cheeses, and sour cream for a Mexican dinner worth the effort.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.