Last week I shared with all of you that I’m a bit of a cooking show junkie…I also love finding new recipes and helping other moms! Last Tuesday, I issued the first Chasing Supermom recipe challenge. It was based on Iron Chef America, and the secret ingredient was Cream of Mushroom Soup! (Not quite as adventurous as ox-tail or scotch bonnet peppers, but something we all can use, and just might have sitting around our pantry!) My goal was to gain a sense of community, and pool together our best recipes, hopefully sparking an idea or two for the other moms out there. I am looking forward to putting a few of these dishes in my weekly  menu queue! Ready to see the great recipes that were contributed?

Tater Tot Chicken Casserole


  • 2 lbs ground chicken or 2 lbs bite size chicken pieces
  • 1 medium onion, chopped
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 2 cups frozen mixed vegetables
  • 1 lb frozen tater tots
  • Directions:
    1. 1 Preheat oven to 375°F.
    2. 2 In a non-stick skillet over medium heat, brown the ground chicken and the onion until the chicken is no longer pink.
    3. 3 Stir in pepper, water and mushroom soup and heat till bubbling.
    4. 4 Add frozen vegetables and stir cook until the vegetables are warm.
    5. 5 Pour the mixture into a 2 quart (2L) casserole.
    6. 6 Arrange tater tots in a single layer on top of the chicken mixture.
    7. 7 Bake, uncovered, for 40 to 45 minutes or until the tater tots are crisp and the chicken mixture is bubbling.

    Chicken and Rice

    This recipe is an all time favorite. It came about because growing up my family used cream of mushroom soup as a gravy. We put it on steak, chicken, rice etc…. You get the picture. When I got married we ate a lot of chicken and rice and I always topped it with cream of mushroom soup. So my husband started just mixing it all together with peas. Our family calls this dish chicken and rice. It’s boiled chicken cut up into bite size peices mixed with cooked rice, cooked peas and cream of mushroom soup diluted with a little milk. Super easy. You can put it all together in a crock pot or prepare on your stove top. In our house we make HUGE batches and freeze some. My kids LOVE this especially my very picky eater. We keep it on hand so that we always have a healthy alternative for her when she refuses to eat other things. We heat a dish up add a little butter and salt and your good to go! Enjoy!!!

    Crockpot Pot Roast

    In a crockpot place a 5 lb or larger roast in the crockpot.

    Cut up carrots, red potatoes, onions, and any other veggies you would like.

    Take 4 cans of Cream of Mushroom soup and cover roast and veggies (I use 2 regular Cream of Mushroom and 2 Garlic Cream of Mushroom).

    Cook in crockpot on HIGH for 6-8 hours.


    Mexican Chicken

    Rotisserie Chicken
    Corn tortillas
    Chicken Stock (1 cup + a few TBSP)
    1 can Cream of Mushroom Soup
    1 can Cream of Chicken Soup
    1 onion
    1 small can chopped green chiles
    Cheddar Cheese
    Jack Cheese

    In 9×13 baking dish, layer corn tortillas torn in pieces and sprinkle warm chicken stock over to soften.
    In a sauce pan, heat 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 cup chicken broth. Then add 1 chopped & sauteed onion and 1 small can chopped green chilies.
    On top of the tortillas, add shredded chicken, then soup mixture and top with shredded cheddar and jack cheese. Repeat layers. Bake at 325-350 until bubbly (30-45 min.)
    This is a family favorite! It also is great as leftovers.


    Mexican Crockpot Chicken

    I don’t really measure when I make this.
    The boys eat it up; Luke prefers it with ranch.

    Put in a crockpot:
    Boneless, skinless chicken (can be frozen)
    Can of cream of mushroom soup
    Frozen corn
    Can of black beans
    Can of diced green chiles (optional)
    Diced onion (optional)

    Cook on high for 4 hours
    Serve over rice


    Grandma’s Casserole (Thank you Adventures as a Small Town Mom!)
    The final product doesn’t look the greatest, but it tastes amazing! It is really good with a side of mashed potatoes and broiled asparagus.
    4 Boneless Skinless Chicken Breasts
    1 can Cream of Mushroom Soup
    6 Strips of Bacon
    4 Ham Sandwich Slices
    7 oz Sour Cream

    1) Pre-heat oven to 350 degrees.
    2) Line bottom of a one-quart baking dish with the ham.
    3) Place each chicken breast on top of a ham slice.
    4) Criss-cross the bacon strips on top of the chicken breasts.
    5) Stir the cream of mushroom soup and sour cream in a mixing bowl and then pour evenly over the entire casserole.
    6) Place casserole in oven and cook for 90 minutes.


    Ready for you NEXT challenge??  This week’s challenge is based on Chopped! (LOVE this show!) Don’t worry…your virtual basket won’t contain anything crazy (yet!) Your challenge: Send in a recipe that uses:

    Whipped cream, chocolate chips, and graham crackers (Sounds like the makings of a great dessert to me!!) I cannot wait to see what you all come up with this week! Have fun, and send in those recipes! You can use the “Contact Me” form at the top of my blog! Results will be posted NEXT Tuesday!!