Tuesday, September 25, 2012

Chicken Can-Can

This is one of the easiest recipes I've ever tried. As much as I enjoy recipes that are truly made from scratch, some times it's nice to have something like that that you can just whip together in an instant with a few things from the pantry. It's warm and creamy and tasty. What more can you ask for? Oh, and it also bears a striking resemblance to the Cream of Chicken Noodle Soup that Campbell's used to sell (1. Why did they stop? 2. Can you tell I was a Campbell's Soup kid? This is the second post in two days that mentions the brand. Love that stuff! Homestyle Chicken Noodle is my all time favorite. I could eat it at every meal to this day. Nom.)

Anywho... here's the recipe that grandma clipped from an old issue of Taste of Home Magazine:

1 can (12 oz.) evaporated milk
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed chicken noodle soup, undiluted
1/4 c. all-purpose flour
1 can (10 oz.) chunk white chicken, drained
1 can (5 oz.) chow mein noodles (note: I would not use these again the next time)

In a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over chow mein noodles or substitute with any noodle of your choice.

When I made this, I used the chow mein noodles the recipe called for - partly because I like them, and partly because I had half a bag in the cupboard leftover from some chop suey we had a few weeks back. I was not a fan of the taste combo here at all. Not even a little bit. Ptooey. BUT, the creamy chicken stuff was super good on its own, and it totally reminded me of that old Campbell's soup. Next time I make this, I'll be using some type of noodle that resembles those in the chicken noodle soup. Something straight, thick, and flat. Maybe some of those home made noodles you see in specialty shops. That would be perfection.

I will probably also use "real" chicken rather than canned chicken. The canned chicken tasted fine and worked great and was ├╝ber easy, but it kinda skeeves me out and I'm not sure why. Next time I'll probably use some shredded chicken breasts (I like to boil chicken breasts with onion and then shred them in my Kitchen Aid Mixer. One of the many things Pinterest has taught me.) rather than the canned stuff.

The days are getting shorter and the temps are dropping up here in NE Wisconsin. It's the perfect time to whip up some of this comfort food...


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