"Virginia Tadrzynski" > wrote in message
...
> Okay, since every topic has grown legs and run amok in this newsgroup, how
> about we expand upon the r.f.c. 'myth' that NO ONE uses canned soup in
> ANYTHING.
>
> For those of you 'purists' who actually DON'T use it, please avert your
> eyes and move on to the next topic. For those of you who openly admit to
> using it, or those who swear they don't but toss it in during the middle
> of the night in a thunderstorm while the wind and the hounds are howling
> out doors.....this thread is for you.
>
> My son found this recipe. LOVES it.
>
> Chicken Pamesan w/Rice
>
> you will need:
> 2 lbs. boneless skinless chicken breasts
> 1 cup shredded parm
> 3-4 pats of butter
> 1 cup long grain rice (NOT minute or quick rice)
> 1 cup milk
> 1 envelope onion soup mix
> 2 cans of cream of something soup...does not have to be the same...(the
> best one of these concoctions I made with a cream of zucchini flower I
> bought at a hispanic market), can be cream of mushroom, cream of celery,
> cream of broccoli, etc.
> As an option you may want to add:
> 1 cup of chopped onion
> 1 cup of chopped celery
>
> Mix rice, powdered soup, two cans of soup and cup of milk together (if you
> are using chopped veggies, mix them in here as well). Put in bottom of a
> crock pot. Top with chicken (do not stir in), sprinkle with the cheese and
> dot with butter. Cook on high for approx. six hours. The rice will take
> on a creamy texture, the chicken will absorb the flavoring and the rice
> mixture will brown and take on a crust around the bottom of crock (dark
> golden brown, not burnt)......the boy child will eat the entire crock full
> if I let him.
>
> Now...it's your turn. No flaming me because I used soup...I told you this
> in the beginning I would, so no surprise. Go! Start your soup postings.
> -ginny
>

Creamed Chicken on Biscuits

Mom hated to cook so she started using cream of chicken soup rather than a
thick white sauce. Another cheat: she used Bisquik

Boil 2 lbs. chicken breast halves in water to cover. Throw in a couple of
bay leaves and peppercorns. Remove the chicken to a platter to cool, then
debone it and add the meat back to the pot with the broth. Stir in 2 cans
cream of chicken soup and 2 cans of milk. Bring to a boil, then cover and
simmer about 20 minutes. Spoon creamed chicken over hot crumbled biscuits.

Jill