Total Time
25mins
Prep 15 mins
Cook 10 mins

This soup was an answer to a question on another thread. It looked so easy and good, however, I tried it out as well. So yummy and so easy! Recipe from Betty Crocker.

Ingredients Nutrition

  • 1 (10 ounce) package frozen mixed vegetables
  • 1 (10 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) soup can milk (about 1-1/3 cups)
  • 1 cup shredded cheddar cheese (about 4 ounces)

Directions

  1. Cook vegetables as directions indicate; drain. Return to pan.
  2. Stir in the cream of chicken soup and millk making sure to combine. Heat through, stirring occasionally.
  3. Sprinkle cheese on each individual serving.
  4. Note: You can vary the vegetables to your liking keeping the amounts the same. Shredded leftover chicken may also be added, being sure to heat through.

Reviews

(1)
Most Helpful

Creamy comfort-food soup chock full of vegies. Instead of topping the soup with the cheese, I added the cheese to the milk/soup mixture while it was heating and let it melt. I used 98% Fat Free Cream of Chicken Soup, 2% milk and organic frozen vegie mix (green beans, corn, peas, carrots). Also added black pepper and served with saltine crackers. (made for "My 3 Chefs Fall 2008" game)

LainieBug November 03, 2008

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