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Chicken Romaine Soup Recipe


1 pound skinless, boneless chicken breast halves

1 (10 ounce) can refrigerated biscuit dough

1 (10.5 ounce) can condensed chicken noodle soup

1 (10.5 ounce) can condensed cream of chicken soup

1 (2.5 ounce) package instant French-fried onions

1 (8 ounce) container frozen mixed vegetables


Preheat oven to 350 degrees F (175 degrees C).

Place chicken halves in a large, shallow bowl. Mix with biscuit dough and chicken noodle soup.

Place chicken in a 4 quart casserole dish, again with biscuits. Mix with the chicken soup, cream cheese soup and onion juice. Pour over chicken and sprinkle cheese over.

Bake chicken covered in preheated oven for 1 hour.


ullusun writes:

⭐ ⭐ ⭐ ⭐ ⭐

Easy & phenomenal. This chicken was very nice and very easy to make. I included chopped fresh garlic as well as broccoli to give it a little more flavor. I also used Frank's and Veggies by Wayfarers and found that I could get away with using only two vegetables in a recipe. This was all right.