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“Quick and easy, tastes great.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) cream of mushroom soup
  • 1 (10 3/4 ounce) cream of chicken soup
  • 1 (10 3/4 ounce) cream of potato soup
  • 1 (10 3/4 ounce) chicken and rice soup
  • 1 (16 ounce) can ready-to-serve chicken broth
  • 1 pint half-and-half
  • 1 (13 ounce) can evaporated milk
  • 2 cups light cheddar cheese
  • 1 cup wild rice, uncooked
  • 34 lb chicken, cooked and cubed
  • 2 slices bacon
  • 12 cup onion, chopped
  • salt and pepper

Directions

  1. Cook rice separate and add after cheese is melted.
  2. In large soup pot saute onions w/bacon;add chicken.
  3. Add all soups and mix.
  4. add 1/2& 1/2, evap.
  5. milk and cooked rice.
  6. Once hot add shredded cheddar cheese; stir till dissolves.
  7. simmer over low heat, add pepper and salt to taste.

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