recipe that use cream of chicken soup

The Best recipe that use cream of chicken soup

Oh, I just can’t resist writing about this Cream of Chicken Soup recipe—it’s one of those things that feels like a hug for your taste buds. I discovered it years ago when my kids were little, and honestly, it became a staple in our house. There’s something about the rich, velvety broth that makes it feel special, whether it’s a quick weeknight dinner or a comforting meal for the whole family. My kids would beg for it every time, especially when they were sick, and I always knew it would help them feel better. It’s that kind of dish that makes you want to sit down with a bowl, maybe some crusty bread, and just enjoy the simple, satisfying flavors.

I love this recipe because it’s so versatile—you can make it for everyday meals or treat it like a special occasion dish. It’s got that creamy goodness that pairs perfectly with whatever you serve it with, whether it’s a side of steamed veggies, a simple salad, or even some crusty bread. And honestly, it’s one of those soups that feels indulgent but also pretty healthy, especially when you add some veggies or lean protein. My husband and I both swear by it, and my kids would eat it straight from the bowl without even batting an eye. It’s that kind of recipe that makes you feel like you’re doing something good for your family, even if it’s just a simple bowl of comfort food. Plus, the way the chicken melts into the broth makes it feel like a little extra effort that’s totally worth it.

Creamy Chicken and Spinach Stuffed Shells with Cream of Chicken Soup

4.8 from 1142 votes

A comforting dish featuring jumbo pasta shells stuffed with a rich mixture of ricotta, cream of chicken soup, and spinach, baked to perfection. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Filling

• 12 oz jumbo pasta shells
• 1 (28 oz) package ricotta cheese
• 1 (10.5 oz) can cream of chicken soup
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

For the Topping

• 1/2 cup marinara sauce
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions until al dente. Drain, rinse with cold water, and set aside.
2. 2 In a large bowl, mix ricotta, cream of chicken soup, milk, salt, pepper, and garlic powder until smooth.
3. 3 In a separate bowl, combine chopped spinach until wilted. Stir into the ricotta mixture.
4. 4 Stuff each pasta shell with the ricotta-spinach mixture, pressing gently to secure. Place shells in a greased 9×13-inch baking dish, leaving a little space between them.
5. 5 In a small saucepan, heat marinara sauce and heavy cream over medium heat until warm. Stir in mozzarella and Parmesan until melted. Remove from heat and stir in oregano.
6. 6 Pour the sauce over the stuffed shells, spreading evenly. Sprinkle additional Parmesan on top. Cover with foil and bake for 25 minutes.
7. 7 Remove foil and bake for another 10-15 minutes until bubbly and golden. Let rest for 5 minutes before serving.

🔧Equipment

• Mixing bowls
• Kitchen torch (optional)
• Baking dish (9×13 inches)
• Knife and cutting board
• Pasta cooker or pot
• Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 80🧂Sodium: 1200🌾Total Carbs: 60🥦Dietary Fiber: 5🍬Sugars: 10🥩Protein: 25

📝Notes

[object Object]

This recipe with cream of chicken soup is always a lifesaver for me, especially when I need something quick and comforting for family gatherings. It’s the kind of dish that feels special without taking forever to prepare, and the creamy texture makes it a crowd-pleaser no matter the occasion. Plus, it’s flexible enough to be served with crusty bread or veggies, so it works whether you’re hosting a casual dinner or a bigger spread.

❓ Frequently Asked Questions About Creamy Chicken and Spinach Stuffed Shells with Cream of Chicken Soup

Can I substitute canned cream of chicken soup for fresh homemade broth in this recipe?

Yes, you can substitute canned cream of chicken soup, but keep in mind that it will add a slightly different flavor profile compared to homemade broth. Canned soup is convenient and works well, but if you want a richer, more nuanced taste, consider using a mix of canned broth (like chicken or vegetable) and a small amount of fresh homemade broth or cream for depth.

—

What if I don’t have cream of chicken soup on hand, and I want to make a similar dish?

You can create a homemade alternative using a combination of ingredients. A classic substitute is a blend of: – 1 cup of chicken broth – 1 tbsp of cornstarch mixed with 2 tbsp of water (to thicken) – 1 tsp of chicken bouillon powder (optional, for extra flavor) – A pinch of salt and pepper Simmer the broth with cornstarch slurry until thickened, then stir in bouillon for depth. Alternatively, use a store-bought cream-based soup like cream of mushroom or celery soup, adjusting seasoning to match the intended flavor.

—

How should I adjust the recipe if I’m using cream of chicken soup instead of a light broth?

Since cream of chicken soup is thicker and more flavorful than plain broth, you may need to adjust the liquid ratio slightly. Start by using ¾ to ¾ cup of soup per cup of broth in your recipe to avoid making the dish too heavy. If the dish calls for a specific consistency, taste as you go and add a little extra broth or water to thin it out if needed. Also, consider reducing other liquids (like milk or cream) by about 1–2 tbsp to balance the richness.

—

Will adding cream of chicken soup affect the texture of baked dishes, like casseroles or soups?

Yes, cream of chicken soup will change the texture—it will be richer, creamier, and slightly thicker than a broth-based recipe. For baked dishes like casseroles, this works well because the soup adds moisture and depth, but you may need to adjust other ingredients: – Soups: Reduce the soup by half (simmering it down) to avoid a watery consistency. – Casseroles: Use a mix of soup (e.g., ½ cup) and broth (½ cup) to distribute moisture evenly. Add extra breadcrumbs or cheese if the dish needs a firmer texture. – Baked pasta dishes: Cream of chicken can make the sauce extra velvety, but check for stickiness—add a splash of water or a little cornstarch slurry if needed.

—

Is there a way to make cream of chicken soup at home without using a can?

Absolutely! Here’s a simple homemade version: 1. Simmer 1 cup chicken broth with 1 tbsp butter and 1 tsp lemon juice (for brightness). 2. Stir in ½ cup heavy cream (or half-and-half for a lighter option). 3. Add 1 tbsp cornstarch mixed with 1 tbsp cold water, whisking until smooth. 4. Cook on low heat for 2–3 minutes until thickened. 5. Season with salt, pepper, and a pinch of nutmeg or garlic powder to taste. For extra flavor, add 1 tsp celery seed, ½ tsp dried thyme, or a splash of white wine while simmering. Store in the fridge for up to a week or freeze for longer use.