[Virginia Tadrzynski[_2_]]

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