Tuesday, November 27, 2007
Chicken Casserole ala Campbell
What can you make with chicken thighs, a can of Campbell Cream of Mushroom Soup and some imagination? You can come up with a dinner that's surpisingly very good and extremely easy to make!
Chicken Casserole ala Campbell
8 chicken thighs, trimmed of excess skin and fat
garlic seasoning (which I got from Costco...I think any steak seasoning would make a good sub)
3 shallots, sliced
1 can cream of mushroom soup
3/4 can water
1 tsp. pepper
salt to taste (if necessary)
1 tbsp. worcestershire sauce
1 tbsp. whole grain mustard
1. Sprinkle chicken generously with seasoning.
2. Over medium-high heat, heat oil in an oven-proof skillet (I used an enamelled cast-iron one).
3. Brown chicken on all sides. Set aside.
4. Saute shallots until soft.
5. Add soup, water, pepper, worcestershire sauce and mustard. Mix with a whisk until smooth.
6. Taste and adjust the seasoning at this point.
7. Place chicken in the skillet.
8. Bake in a 350 oven for 30 minutes.
9. During the last 5 minutes or so, turn on the broiler to brown and crisp up the chicken skin. Watch that it doesn't burn! (I'm notorious for this!)
I served this with smashed potatoes with the sauce as the gravy. Another "make again" dish for me.
Campbells and Chicken is one of the best last minute meals to make. So yummy! I like the twist you did on it. I'll have to give it a try!
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