O n its own, canned cream of chicken soup is a pantry staple and quick meal — but it can do so much more. This soup can be incorporated into many recipes to provide moisture, texture, and flavor.

Mix the potatoes with cream of mushroom soup until smooth. Spoon the mixture into the potato skins, sprinkle with grated cheese, and bake again until the cheese is melty.

Scalloped Potatoes and Bacon 4 to 5 large potatoes 1 teaspoon salt 1 large onion, thinly sliced 1/2 cup green pepper, diced 3 tablespoons butter 1/3 cup flour 3 1/2 cups milk 1 1/2 cups shredded ...

Discard the foil; increase the oven temperature to 400 degrees and roast until the tops of the vegetables are crisped and golden brown, and the vegetable slices are very tender, 45 minutes to 1 hour.

Spoon the soup mixture over the top of the potatoes. Sprinkle remaining cheese on top and then paprika. Cover and cook on high for 3 to 4 hours until potatoes are tender or on low for 6 to 8 hours.

Serves 12 . Scalloped potatoes are related to the French dish gratin Dauphinois. Both combine potatoes, cheese, and cream or milk. These scalloped potatoes, layered with Gruyere, are closer to the ...

Spoon the soup mixture over the top of the potatoes. Sprinkle remaining cheese on top and then paprika. Cover and cook on high for 3 to 4 hours until potatoes are tender or on low for 6 to 8 hours.