*Just Add Water*
Augason Farms Cream of Chicken Soup Mix is rich and delicious. It can be used in casseroles, chicken enchiladas or just enjoyed by itself anytime.
- 10 year shelf life*
- 32 servings per can
- 3 lb 4 oz, institutional size (#10) can
- Easy to use, just add water
- Recipes on label
- No refrigeration needed
- For emergency food storage, camping or everyday use
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Creamy Garlic Chicken
1 1/3 cup dry Augason Farms Cream of Chicken Soup Mix
4 cups water
1 tablespoon vegetable oil
1/2 teaspoon parsley
1/2 clove garlic – minced
4 skinless boneless chicken breast halves (about 1 pound)
Whisk soup mix into boiling water, add garlic and parsley, simmer 12-15 minutes. Heat the oil in skillet over medium-high heat. Add the chicken and cook for 10 minutes or until browned on both sides. Pour soup mixture over chicken and serve.
Broccoli Rice and Cheese Casserole
2 cups dry Augason Farms Cream of Chicken Soup Mix
6 cups water
3 cups wild rice
1 – 10 ounce package frozen broccoli
1 medium onion - chopped
1 clove garlic – minced
2 tablespoons butter
1 1/2 cups shredded cheese
Whisk soup mix into boiling water, simmer 12-15 minutes. Cook rice according to directions on package. Steam frozen broccoli until thawed and drain well. In small skillet, sauté onion and garlic in butter until onions are transparent. When warm ingredients are sufficiently cook, mix all ingredients, reserving 1/2 cup shredded cheese. Place in a 9x13” baking dish. Sprinkle with remaining cheese, cover with foil. Bake at 350°F for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on to is hot and bubbly.
