That’s part of the beauty of this dish it works with whatever you’ve got available. Spread this over fresh or frozen chicken drumsticks, thighs or breasts, with or without skin and bones. You can also thin the soup just a little with a couple tablespoons of milk, or make it creamier with a couple tablespoons of heavy cream, sour cream or whole Greek yogurt. The chicken will absorb the onion flavor as it cooks, and it will all blend together with the soup and the chicken juices.īefore pouring the soup on the chicken, try mixing in either a cup or two of fresh sliced mushrooms or a small or large can of mushrooms, along with the juice. (Olive oil adds flavor but isn’t strictly necessary, so if you don’t have it, don’t worry.) Some other herbs to rub on the chicken include fresh or dried sage, rosemary, thyme or oregano, a little lemon pepper or black pepper, a little garlic salt or even raw diced garlic, and a dash of paprika.Įnrich the flavor of this dish by layering the chicken on half a large, roughly chopped onion. Start by rubbing the raw or frozen chicken with olive oil and a bare minimum of salt, because there’s already plenty of salt in the soup. There are, of course, ways to enhance this already-yummy combination. That’s it! Chicken plus soup, badda bing, badda boom - dinner. This recipe is just one or two steps above boiling water: take fresh or frozen chicken, empty a can of cream of mushroom soup over the top, then cook in the oven at 350 degrees until the chicken is done. These ideas might inspire you to try something new, mushroom-soup-wise. You may already be aware of the many uses of condensed cream of mushroom soup - it’s the Windex of the pantry, ready to be pressed into service at any time, and in ways that were perhaps never intended by its makers.
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