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Old 06-21-2011, 10:42 PM   #11
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Personally, I'd ditch the processed crap and brown the chicken and then cook with some white wine, chicken stock and fresh mushrooms and serve over rice or noodles.

Or use Marsala instead of white wine.
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Old 06-21-2011, 11:24 PM   #12
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I went with Minute rice and used 3\4 of each can, added celery, mushrooms, no other liquids.
Now cooking covered with foil,vented. 375 F. Tip from some hit site for this....I coated the pan with Crisco.
I also added paprika to the dish and the legs. Not sure it I'll even taste it.
The glass jar house mushrooms from Ralph's supermarket chain are flavorless rubber.
Note to self.
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Old 06-21-2011, 11:27 PM   #13
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Quote:
Originally Posted by Caslon View Post
The glass jar house mushrooms from Ralph's supermarket chain are flavorless rubber.
Note to self.

Indeed.
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Old 06-22-2011, 01:33 AM   #14
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how did it turn out?

if not so good, then i'm with jenny herr for the next attempt. ditch the canned soup and add your own liquids. wine, stock, butter.

and if you're making it for me, add some bacon/pancetta/hot cappicola/pepperoni/chorizo/linguica, and some mussels, roasted peppers, and fresh peas.
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Old 06-22-2011, 11:18 PM   #15
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I quit cooking with canned soups a long time ago, no way to control the sodium content.
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Old 06-23-2011, 05:43 AM   #16
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I'm with PF on that (canned soups), but there are some canned soup substitute recipes on the Internet. I have saved the recipes, but I haven't tried any of them. Dishes that would use canned soups are usually things I would make in the fall-winter. Right now, with the fresh produce starting, I want fresh veggies and fruit! The older I get, the more I want the flavors of the ingredients to come through, not masked by sauces, etc.

My parents use canned soups all the time (which they should not given they are both heart patients--their counter-agrument to that is that at their ages, it doesn't matter...but it matters to my brother and me). And, chicken, rice, and cream of chicken soup is one of the dishes they make often...I think they use long-grain rice or long grain wild rice blend that they cook for about 10 minutes with some canned chicken broth (more sodium) in the microwave before adding the chicken and cream of chicken soup and finishing it in the oven at 350 for 50 minutes or until the chicken is done. And, often now, if my father leaves this task to my mother, she forgets what the casserole with the partially cooked rice was for when the microwave beeps. Sigh. They usually use boned, skinless chicken breasts. I ate this often growing up. I have probably made it 3 times since leaving home, and not for years now.
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