I have heard about using Campbell cream soup as a "cheat" cream sauce, but have yet to try it before...yesterday.
I have to thank SC for the idea, he was the one who told me to try...more than that, he was the one who picked up the canned soup and place it in my shopping cart. I was pretty excited about this dish...and let's see what we can do with a little can of Campbell soup...
Recipe
(serves two)
- 1 can of Campbell Cream & Mushroom soup (plus half can of water and half can of milk)
- 1 chicken thigh fillet, remove skin, cut meat to bite sized chunks
- 2 chicken franks, cut into 3mm thick slices (you can replace with good quality sausage, spam, ham, or omit it and use another thigh fillet)
- 1 small clove of garlic, minced
- 1 shallot, sliced thinly (can be replaced with a quarter of onion)
- 1 cup of shimeji mushrooms (you can replace with button or straw mushrooms)
- 1 cup of mixed cubed veggie (corn, carrot and green peas)
- 1 cup of shredded cheddar & mozzarella
- 1.5 cups of cooked rice
- paprika powder, salt, black pepper, dry mixed herbs (rosemary, sage, thyme), worchestershire sauce, olive oil
Saute garlic and shallot in olive oil, add mushrooms, let cook, add chicken & franks pieces, drizzle a bit of worcestershire sauce, let cook and brown a bit, add cubed veggie, season with salt, black pepper, mixed herbs, paprika and worchestershire sauce, let everything cook. In a separate sauce pot, heat up the canned soup, add water and milk, use the same seasonings to spice up the mixture, mix well, pour the cream sauce mixture to the chicken, franks, mushrooms and veggie mix, let everything combine and cook through.
You can pour this deliciousness over rice and consume if you don't need the crusty, savoury, and melted cheese on top...but if you can handle the sin...go further.
Preheat oven to 250C, prepare a oven proof dish, place some rice on the bottom, pour the creamy mixture on top of rice, top off with cheese, generously, and bake until the cheese is golden brown. You can nuke this dish too...the cheese won't be crusty, but it will melt beautifully. YUM!
Have a look...
...and I don't think I need to say anything no more ^_*
thank you for another brilliant idea :D my son loves baked rice
ReplyDeleteSo easy and yet tasty. I've used it before not only in baked rice but also added to my chicken pie filling which makes it nice and creamy.
ReplyDeleteYum! Momma Lee used to make chicken a la king when we were younger using a tin of Campbell's cream of mushroom soup. I loved it. But baking it with rice with cheese on top? Too freakin' good!
ReplyDeleteJax x
I love using campbell's soup as a white sauce =] This looks so creamy and delicious!!
ReplyDeleteGod the photo of that baked rice looks LUSCIOUS. I'm enamored.
ReplyDeleteI do that too! It's super easy and yummy. I normally use tuna.
ReplyDeleteI am like you, I would use the Campbell soup for short-cut too. Looks divine!
ReplyDeleteyummy!! I am definitely going to try this one!
ReplyDeletePretty! Yummy! I've heard of using the Campbell soup before (especially after the HK Campbell soup incident and how it caused problems to cafes there) but never have done it. I think the cafes usually use Cream of Chicken, but Cream of Mushroom definitely has more flavor. Mmm.
ReplyDeleteGorgeous baked rice and the colours are so lovely. This is definitely one dish that is so HK and found in HK cafes here as well.
ReplyDeleteI totally have to try this. looks more delicious than the usual baked rice I made and making me so hungry now, right after lunch :D
ReplyDeleteVery smart idea!! Will ahve to try it out someday!
ReplyDeleteCampbell's actually has a slew of recipes that use their soups as a base. My fave is crm of mushroom as a sauce for fried porkchops. Have seen crm of mushroom as a base for (mild)curry chicken. My kids love chopped up potatoes baked with crm of celery/ chicken or mushroom and shredded cheddar cheese. Great fave to go with turkey at Xmas or Thanksgiving.
ReplyDeleteJust got back from HK...can't get over how expensive things are!